Spicy Sriracha Chicken Soup

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READY IN: 30mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
  • 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
  • 14
    teaspoon cumin
  • 1
    (14 1/2 ounce) can diced tomatoes
  • 14
    cup small shell pasta (stars or alphabet noodles)
  • kosher salt and black pepper
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DIRECTIONS

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