Chicken & Spanish Rice Soup
- Ready In:
- 50mins
- Ingredients:
- 11
- Yields:
-
8 Cups
- Serves:
- 6
ingredients
- 1 cup red onion, diced
- 1 teaspoon oil
- 32 ounces chicken broth
- 1 cup water
- 1 cup chunky salsa
- 2 tablespoons goya sofrito sauce
- 1 teaspoon garlic salt
- 2 teaspoons red pepper flakes
- 1 teaspoon cumin
- 1 lb chicken breast
- 1 teaspoon cajun seasoning
directions
- 1. Dice onions and sauté in soup pan in 1 tsp oil until soft (about 3 minutes).
- 2. Add Chicken Broth, water, salsa, Sofrito Sauce, garlic salt, red pepper flakes, and cumin. Bring to a boil.
- 3. Cut chicken into small pieces (or use shredded), season with Tony Chachere’s More Spice, add to simmering soup and cook until chicken is done (About 15 minutes).
- 4. Add Rice when Chicken is cooked through, bring back up to a boil, reduce heat and cover, simmer for 15 more minutes.
- 5. Serve with your choice of tortilla chips, cilantro, sharp cheddar, avocado, etc.
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