Mexitalian Chicken Soup
1 Tbspcanola oil
2 largechicken breast halves, skinless and boneless
1 mediumred onion, thinly sliced
1/2 tspeach of salt, black pepper, garlic powder, cumin, and oregano
4 cchicken stock, light
1 can(s)rotel tomatoes with green chilis
1/2 csmall shell pasta, uncooked
1 can(s)small white beans (navy or northern)
How to Make Mexitalian Chicken Soup
- 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.
- 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.
- 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)