southwest chicken and rice soup

• 1 tbsp olive oil
• 3 clove garlic, crushed
• 1 onion, chopped
• 1 carrot, chopped
• 1/2 green pepper, chopped
• 32 oz chicken broth
• 8 oz tomato sauce
• 2 cup water
• 1/4 cup rice
• 2 chicken breasts
• 1/2 tsp cumin
• 1/2 tsp chili powder
• 1/2 tsp celery seed
• 1/2 tsp pepper
• 1/2 tsp salt
• 1 Mexican blend shredded cheese

1. In stock pot, heat oil over medium high.
2. Add onion, green pepper, carrot, and garlic.
3. Saute until tender, about 10 minutes.
4. Add remaining except cheese and bring to a boil.
5. Reduce heat and simmer, covered, until chicken is cooked, about 20 minutes.
6. Remove chicken from pot.
7. Shred, and return to pot.
8. Serve with a sprinkle of cheese.

olive oil, clove garlic, onion, carrot, green pepper, chicken broth, tomato sauce, water, rice, chicken breasts, cumin, chili powder, celery, pepper, salt, shredded cheese

Taken from cookpad.com/us/recipes/339156-southwest-chicken-and-rice-soup (may not work)