TexMex Chicken Soup

Created by the 2019 MasterChef Roc winners

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Step 1

Cube chicken breasts and season with salt, pepper, chili powder, and first amount of taco seasoning. Fry in oil until no pink remains. In large dutch oven, saute diced vegetables until soft, then add tomato paste. Cook for 3 minutes. Add parsley, oregano, the second amount of taco seasoning, and diced tomatoes. Stir to combine. Add vegetable broth, bay leaves, and chicken bouillon; bring to a boil, reduce heat, and simmer for about 10 minutes. Add pasta and simmer until noodles are cooked, then add frozen corn and the cooked chicken. Continue to cook until heated through, then adjust seasoning. Garnish with green onions.