mexitalian chicken soup

★★★★★ 1
a recipe by
Martha Robbins
Southern, OR

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!

★★★★★ 1
serves 4 lg servings
prep time 15 Min
cook time 30 Min
method Stove Top

Ingredients For mexitalian chicken soup

  • 1 Tbsp
    canola oil
  • 2 lg
    chicken breast halves, skinless and boneless
  • 1 md
    red onion, thinly sliced
  • 1/2 tsp
    each of salt, black pepper, garlic powder, cumin, and oregano
  • 4 c
    chicken stock, light
  • 1 can
    rotel tomatoes with green chilis
  • 1/2 c
    small shell pasta, uncooked
  • 1 can
    small white beans (navy or northern)

How To Make mexitalian chicken soup

  • 1
    cut 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.
  • 2
    Add 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.
  • 3
    bring 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)