mexitalian chicken soup
(1 RATING)
Tonight I was hungry for something warm rich and spicy but EASY... this was the results of that craving and it worked I KNOW what kind of soup I'll be making the next time we have colds in the house.. Hope everyone will try it and give their opinions about! Happy eating!
No Image
prep time
15 Min
cook time
30 Min
method
Stove Top
yield
4 lg servings
Ingredients
- 1 tablespoon canola oil
- 2 large chicken breast halves, skinless and boneless
- 1 medium red onion, thinly sliced
- 1/2 teaspoon each of salt, black pepper, garlic powder, cumin, and oregano
- 4 cups chicken stock, light
- 1 can rotel tomatoes with green chilis
- 1/2 cup small shell pasta, uncooked
- 1 can small white beans (navy or northern)
How To Make mexitalian chicken soup
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Step 1cut chicken in 1 to 2 inch skinny strips, set aside. Slice onion in half long ways and then thinly slice it. Add oil to a 3-4 qt pot and heat. hen hot add chicken, onion and all the spices. Cook just until chicken is cooked. about 5-8 minutes.
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Step 2Add the 4 cups of chicken stock and the rotel tomatoes/green chilies and bring to a biol. Add the 1/2 cup un cooked pasta shells ans cook at lowest time as per directions. At this point add in the can of drained white beans.
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Step 3bring back up to temp and simmer about 15- 20 minutes... check to see if it needs more salt or pepper. Serve in large bowls with crispy flat bread or crackers. (Iloved it just by itself)
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Category:
Chicken
Category:
Pasta
Category:
Other Main Dishes
Category:
Chicken Soups
Category:
Bean Soups
Category:
Other Soups
Culture:
Mexican
Tag:
#Quick & Easy
Tag:
#Healthy
Ingredient:
Chicken
Diet:
Low Fat
Diet:
Soy Free
Method:
Stove Top
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