How to make it

  • In a large soup pot drizzle olive oil.
  • Bring to a medium heat and stir in chopped onion, chopped celery, chopped carrots, cob kernels(remove from ears by slicing off) or can whole kernel corn and the minced garlic.
  • Cook for 2 to 4 minutes.
  • Stir in cans of diced tomatoes, chicken stock, drained green beans, and two packages Chicken Taco seasonings.
  • Bring to a boil.
  • Stir in frozen Stew vegetables and 2 chopped Cilantro and Let cook for 2 to 3 minutes.
  • Stir in elbow pasta or your favorite pasta(uncooked) the garlic salt, onion powder, and chicken breast.
  • Cover and reduce heat to medium, cook for 10 to 12 minutes.
  • Season with salt and pepper.
  • Serve( if you want a thinner soup add more broth or water for thicker soup add less. ) Serve with tortilla chips and sour cream on the side if desired. You can also squeeze the juice of one or more limes into the soup before serving

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