Barilla Guerrero

(or Mexican) Soup

Made with

Barilla Cut Macaroni

  • Prep
  • Cook

  • 723
  • 87.7g
  • 33.8g
  • 26.5g


Ingredients for 4 people       

  • 1/2 box Barilla® Cut Macaroni
  • 4 Guajillo chili peppers chopped
  • 1 boneless chicken breast and 2 boneless chicken legs
  • Salt and pepper to taste
  • 2 bay leaves
  • 3 tablespoons (45 mL) olive oil
  • 4 garlic cloves
  • 1 onion thinly sliced
  • 3 tomatoes chopped
  • Poblano pepper powder
  • Lime to taste
  • 1/2 bunch romaine lettuce washed and shredded
  • 1 handful radishes sliced
  • Oregano to taste


  • BOIL the chili peppers until they are tender and remove the seeds

  •  SET them and the boiling water aside
  • COOK the chicken in a liter of boiling water with salt, pepper and the bay leaves

  • HEAT 2 tablespoons (30 mL) of oil in a pot and sauté the garlic, half the onion, the Guajillo peppers and tomatoes

  • COOK during 4 minutes and blend it all in the water in which you boiled the chili peppers
  • FRY this mix in a skillet with a tablespoon of hot oil and season with salt and pepper
  • REMOVE the chicken from the broth and add Barilla Elbows

  • After 5 minutes include the chili pepper mix (previously strained), reduce the heat and wait until the pasta is cooked

  • SEASON further with salt and pepper if needed
  •  SHRED the chicken and once the pasta is cooked add it back into the broth
  • SERVE each plate and top with the shredded lettuce, the radishes and garnish with a pinch of Oregano

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