Real Recipes From Real Home Cooks ®

mexitalian chicken soup

(1 rating)
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 rating)
yield 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)