Ingredients
2 tablespoons extra virgin olive oil (EVOO)
5-6 ribs celery from the heart with leafy tops, chopped
3-4 medium size carrots, chopped
1 large onion, chopped
1 bay leaf, fresh or dried
Salt and freshly ground black pepper
6 cups chicken stock
1 can stewed tomatoes (28 ounces each)
1 cup corn, frozen or freshly scraped from the cob
1 can black beans (15 ounces), rinsed
1/2 pound orzo pasta
1 pound chicken tenders or chicken cutlets, chopped
4 scallions, thinly sliced
2 cups blue or red corn tortilla chips, for garnish
1 lime, cut into wedges
Directions
Place a large soup pot over medium-high heat and add the EVOO. Add celery, carrots, onion and bay leaf and season with salt and pepper. Cook vegetables to make tender, 8-10 minutes. Add stock, stewed tomatoes, corn and black beans, then bring soup to a boil. Stir in orzo pasta, stir in chicken 3 minutes later and cook 5-6 minutes more.
Ladle soup into bowls and garnish with sliced scallions and tortilla chips. Serve with lime wedges to add a zip. This is one of many "Yum-o!" recipes – it's good and good for you. To find out more about Yum-o!, Rachael's nonprofit organization, go to www.yum-o.org.
