Spanish-Style Chicken Noodle Soup - cooking recipe

Ingredients

1 tablespoon extra virgin olive oil
3 celery ribs, chopped
2 medium carrots, chopped
1 large onion, chopped
1 -2 tablespoon chili powder
1 bay leaf
salt & freshly ground black pepper
1 1/2 quarts chicken stock
1/2 lb orzo pasta
1 lb chicken, cut in bite size pieces
2 (28 ounce) cans stewed tomatoes
1 cup corn
1 (15 ounce) can black beans, rinsed
Garnish
1 bunch scallion, thinly sliced
1 cup crushed corn chips
1 lime, cut into wedges

Preparation

Heat olive oil in a large soup pot over medium-high heat. Add celery, carrots, onions,chili powder,and bay leaf, and season with salt and pepper. Cook for about 2-3 minutes and add chicken stock. Bring to a boil, add the orzo pasta and cook according to the package instructions adding the chicken pieces during the last 4-5 minutes of cooking along with the tomatoes, corn, and beans to heat through.
Ladle a portion of soup in a bowl and garnish with sliced scallions and tortilla chips. Serve with time wedges to add a zip.