Categories: Soup

Ingredients

• 8 oz. penne
• 2 tbsp. olive oil
• 1 cup chopped red onion
• 1 cup sliced carrots
• 2 garlic cloves, minced
• 1 jalapeno pepper, sliced
• 2 tbsp. chili powder, plus more to taste
• 1 1/2 tsp ground cumin
• 1 1/2 tsp kosher salt
• 3/4 tsp pepper
• 6 cups chicken stock
• 2-3 cups cooked chicken, shredded or chopped
• 2 cups fresh or frozen corn kernels

Directions

1. Bring a large pot of salted water to a boil. Add the pasta and cook as directed. Drain, rinse with hot water and set aside.

2. While the pasta is cooking, heat a soup pan or Dutch oven over medium-high. Add the oil, onions and carrots, then cook, stirring occasionally, until the veggies are soft and just beginning to brown.

3. Add the garlic, jalapeno, chili powder, ground cumin, salt and pepper, and cook for 30 seconds, stirring. Add the chicken broth, bring to a boil, reduce the heat and let simmer for 10 minutes. Add the chicken and corn and heat for 2-3 minutes.

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