Spicy Sriracha Chicken Soup

• 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

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.

water, knorr tomato, sriracha sauce, onion, olive oil, chicken breasts, garlic, frozen potato, vegetables, cumin, tomatoes, shell pasta, kosher salt

Taken from www.food.com/recipe/spicy-sriracha-chicken-soup-461895 (may not work)