Chicken & Spanish Rice Soup

• 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

1. 1.tice onions and saute in soup pan in 1 tsp oil until soft (about 3 minutes).
2. 2.tdd Chicken Broth, water, salsa, Sofrito Sauce, garlic salt, red pepper flakes, and cumin. Bring to a boil.
3. 3.tut 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. 4.tdd Rice when Chicken is cooked through, bring back up to a boil, reduce heat and cover, simmer for 15 more minutes.
5. 5.terve with your choice of tortilla chips, cilantro, sharp cheddar, avocado, etc.

red onion, oil, chicken broth, water, chunky salsa, sofrito sauce, garlic salt, red pepper, cumin, chicken breast, cajun seasoning

Taken from www.food.com/recipe/chicken-spanish-rice-soup-497839 (may not work)