Spicy Sriracha Chicken Soup

elastigirl's Note:

Good for the soul. And the sinuses.

• Total Time: 30 mins
• Prep Time: 10 mins
• Cook Time: 20 mins

Ingredients:

Servings: 6

• 6 cups water
• 2 tablespoons knorr tomato bouillon with chicken flavor (aka "Caldo De Tomate con Sabor de Pollo", available in the Hispanic foods section)
• 1 -2 teaspoon sriracha sauce
• 1 onion, chopped
• 2 tablespoons olive oil
• 8 ounces chicken breasts, diced
• 2 teaspoons garlic, minced
• 1 cup frozen potato, diced (aka southern-style hash browns)
• 1 cup frozen mixed vegetables
• 1/4 teaspoon cumin
• 1 (14 1/2 ounce) can diced tomatoes
• 1/4 cup small shell pasta (stars or alphabet noodles)
• kosher salt and black pepper

Directions:

1. Heat oil in a soup pot on medium-high heat.
2. Add onions, salt, cumin, sriracha, and garlic and saute until onions are soft.
3. Add chicken and saute for a few minutes until the chicken starts to cook.
4. Add water, caldo de tomate, frozen diced potatoes, frozen mixed vegetables, and the can of tomatoes, stir well and bring to a boil.
5. Reduce heat and let simmer for 10 minutes.
6. Bring back up to a boil and add dry pasta, and then boil for 9 minutes until pasta is tender.
7. Add more salt and pepper to taste.