Spanish-Style Chicken Noodle Soup

• 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

1. 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.
2. Ladle a portion of soup in a bowl and garnish with sliced scallions and tortilla chips. Serve with time wedges to add a zip.

extra virgin olive oil, celery, carrots, onion, chili powder, bay leaf, salt, chicken stock, orzo pasta, chicken, tomatoes, corn, black beans, scallion, corn chips, lime

Taken from www.food.com/recipe/spanish-style-chicken-noodle-soup-259390 (may not work)