✨ It’s officially #soupseason so make sure to save and flag this recipe for CHICKEN ORZO TOMATO SOUP for your #onepotmeal #dinner inspiration ✨ it’s SOUPER versatile- make it #vegetarian or vegan and replace the chicken with a couple cans of beans. We all have a couple cans of beans stashed away from #quarantine pantry hoarding. Either way you go, this one is chock full of veggies and has some smoky and spicy flavors from the chipotle in adobo and fire roasted tomatoes 🔥👌🏼💋
CHICKEN ORZO TOMATO SOUP
2 Tbsp olive oil
1 red onion, diced
2 carrots, sliced
3 stalks celery, sliced
1 Tbsp cumin
1 Tbsp coriander
4 oz can tomato paste
2-3 Tbsp chipotle in adobo purée
14 oz can fire roasted tomatoes
4 cups chicken stock
4 cups water
1 large sweet potato diced
1 cup whole wheat orzo
1 whole chicken, cooked and shredded
1 red bell pepper, sliced
1 jalapeño, sliced
1 bag peas
Plain, nonfat Greek yogurt, to serve
✨Heat oil in a large heavy bottomed pot over medium high. Add onions, carrots and celery, season with salt and pepper, and sauté for about five minutes. Add the cumin, coriander and tomato paste, stir to coat vegetables, and cook for 1 to 2 minutes. Add the chipotle in adobo purée, canned tomatoes, stock and water and bring to a boil. Add orzo and sweet potato, season with 2 teaspoons salt. Lower heat to a simmer, cover and cook until al dente, about 8 minutes. Add the sliced peppers and chicken and bring to a boil. Add the peas, stir to warm through, and remove from heat. Serve soup with a dollop of yogurt. Enjoy!