mexitalian chicken soup
(1 rating)
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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
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1 Tbspcanola oil
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2 lgchicken breast halves, skinless and boneless
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1 mdred onion, thinly sliced
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1/2 tspeach of salt, black pepper, garlic powder, cumin, and oregano
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4 cchicken stock, light
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1 canrotel tomatoes with green chilis
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1/2 csmall shell pasta, uncooked
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1 cansmall white beans (navy or northern)
How To Make mexitalian chicken soup
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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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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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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! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
Categories & Tags for Mexitalian Chicken Soup:
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