Chicken & Spanish Rice Soup
- Ready In:
- 50mins
- Ingredients:
- 11
- Yields:
-
8 Cups
- Serves:
- 6
ingredients
- 236.59 ml red onion, diced
- 4.92 ml oil
- 907.18 g chicken broth
- 236.59 ml water
- 236.59 ml chunky salsa
- 29.58 ml goya sofrito sauce
- 4.92 ml garlic salt
- 9.85 ml red pepper flakes
- 4.92 ml cumin
- 453.59 g chicken breast
- 4.92 ml 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.
Questions & Replies
Got a question?
Share it with the community!
Reviews
Have any thoughts about this recipe?
Share it with the community!