Kickin’ Arroz Con Pollo Soup

• 2 Tablespoons Olive Oil
• 1 whole Spanish Onion, Diced
• 1 whole Bell Pepper, Diced (whatever Color Your Prefer)
• 1 bunch Carrots, Chopped
• 6 slices Center Cut Bacon, Cut Into Small Pieces
• 2 teaspoons Cumin
• 2 teaspoons Paprika
• 1 teaspoon Kosher Salt, More Or Less To Taste
• 1 teaspoon Ground Pepper, More Or Less To Taste
• 1/2 teaspoons Chipotle Chili Powder
• 3 cloves Garlic, Finely Chopped
• 4 whole Boneless, Skinless Cooked Chicken Breasts, Shredded
• 1 can (8 Oz. Can) Diced Tomatoes
• 1 can (10 Oz. Can) Chunky Rotel (Choose Mild Or Hot To Your Taste)
• 4 cups Chicken Broth
• 1 cup Frozen Green Peas
• _____
• FOR THE RICE:
• 1 cup Arborio Rice
• 1 teaspoon Dried Or Fresh Cilantro
• 1 teaspoon Cumin
• 1 teaspoon Paprika

1. In a large stock pot, saute onion, bell pepper, carrots and bacon in olive oil until vegetetables are tender and bacon has rendered the fat. Add cumin, paprika, salt, pepper and chili powder. Add garlic and continue to saute another 3-5 minutes. Add chicken and continue to cook for another 5 minutes, coating the chicken well. Add diced tomatoes and Rotel and allow to cook for another 5 minutes. Add chicken broth and allow to simmer over medium heat for approximately 30 to 45 minutes.
2. While chicken and vegetable mixture is simmering, cook rice in another pot according to package directions, adding seasoning to the pot to cook with and season the rice. Allow rice to completely cook and then cool somewhat. Add rice and frozen green peas to the soup pot, stir and continue to simmer on low for another 10 minutes.
3. Serve with corn tortillas or crusty bread or rolls.

olive oil, spanish onion, bell pepper, carrots, center, cumin, paprika, kosher salt, ground pepper, chipotle chili powder, garlic, chicken breasts, tomatoes, chicken broth, rice, rice, cilantro, cumin, paprika

Taken from tastykitchen.com/recipes/soups/kickin-arroz-con-pollo-soup/ (may not work)