- The alphabet and star pastas are actually enriched macaroni products made of semolina and are sold under such brands as Goya and El Mexicano in 7 ounce bags. These fun shapes can usually be found in your local markets in the Hispanic foods section.
- The pasta will expand when cooking. Take care not to overcook the pasta. Otherwise, like all pastas, they will become mushy.
Serves 4-6
2-3 tablespoons extra-virgin olive oil
6 ounces stars macaroni pasta
2 teaspoons extra-virgin olive oil
1 cup onion, diced small
1 28-ounce can whole peeled tomatoes and its juices
3 14.5-ounce cans chicken broth, fat free and low sodium
2 dried bay leaves
1 cup carrots, peeled, cut lengthwise and sliced 1/4-inch thick (about 2 carrots)
1 cup celery, sliced 1/4-inch thick (about 2 stalks)
1 cup frozen sweet corn
1 chicken breast, cooked and shredded
1/2 teaspoon salt
1/8 teaspoon ground pepper
3/4 teaspoon dried oregano, crushed
Cotija cheese, both cubed and crumbled for garnish
Add the 2-3 tablespoons of olive oil to a 4 1/2 – 5 1/2 quart stockpot. Over medium-low heat, add the pasta stirring and coating with the olive oil until lightly browned (do not burn), about 5-8 minutes. Transfer the pasta from the stock pot to a bowl large enough to hold it and set aside.
In the same stock pot, add 2 teaspoons olive oil and onions and saute over medium-low heat just until transparent, about 3-4 minutes. Add the whole tomatoes with their juices, broth and the bay leaves and cook until a it comes to a fast simmer, about 10-15 minutes.
Add the carrots, celery, sweet corn, shredded chicken breast, salt and pepper. For the oregano, place in the palm of your left hand and with your right hand, crush and twist the oregano between your palms into the soup. Add the pasta and cook for about 8-10 minutes, stirring gently. The vegetables should be tender by this time. Turn off the heat and place a cover over the soup and continue to let the pasta come to the desired consistency.
To Serve
Place several small cubes of Cotija cheese in the bottom of each bowl. Ladle soup into the bowls. Crumble Cotija cheese on top of the soup and serve.
To Store
Let soup come to room temperature, uncovered (the pasta will continue to cook while it’s still hot). When at room temperature, store in the refrigerator.