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Barilla Elbow Guerrero

(or Mexican) Soup

  • 723
    Calories
  • 87.7g
    Carbohydrate
  • 33.8g
    Protein
  • 26.5g
    Fat
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  • Prep
  • Cook


Ingredients

Ingredients for 4 people       

  • 1/2 box BARILLA Elbows
  • 4 Guajillo chili peppers chopped
  • 1 boneless chicken breast and 2 boneless chicken legs
  • Salt and pepper to taste
  • 2 bay leaves
  • 3 tablespoons 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

Made with

Blue Box Elbows

Elbows


Instructions

  1. 1
    BOIL the chili peppers until they are tender and remove the seeds

  2. 2
     SET them and the boiling water aside
  3. 3
    COOK the chicken in a liter of boiling water with salt, pepper and the bay leaves

  4. 4
    HEAT 2 tablespoons of oil in a pot and sauté the garlic, half the onion, the Guajillo peppers and tomatoes

  5. 5
    COOK during 4 minutes and blend it all in the water in which you boiled the chili peppers
  6. 6
    FRY this mix in a skillet with a tablespoon of hot oil and season with salt and pepper
  7. 7
    REMOVE the chicken from the broth and add Barilla Elbows

  8. 8
    After 5 minutes include the chili pepper mix (previously strained), reduce the heat and wait until the pasta is cooked

  9. 9
    SEASON further with salt and pepper if needed
  10. 10
     SHRED the chicken and once the pasta is cooked add it back into the broth
  11. 11
    SERVE each plate and top with the shredded lettuce, the radishes and garnish with a pinch of Oregano

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