Latin-Style Chicken Noodle Soup

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Rachael Ray
Nutrition per serving    (USDA % daily values)
CAL
451
FAT
47%
CHOL
34%
SOD
38%

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Ingredients for 6 servings

2 tablespoons extra virgin olive oil (EVOO)

5-6 ribs celery from the heart with leafy tops, chopped

3-4 medium size carrots, chopped

1 large onion, chopped

1 bay leaf, fresh or dried

Salt and freshly ground black pepper

6 cups chicken stock

1 can stewed tomatoes (28 ounces each)

1 cup corn, frozen or freshly scraped from the cob

1 can black beans (15 ounces), rinsed

1/2 pound orzo pasta

1 pound chicken tenders or chicken cutlets, chopped

4 scallions, thinly sliced

2 cups blue or red corn tortilla chips, for garnish

1 lime, cut into wedges

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