Spanish Chicken and Rice Soup is richly flavored with garlic, cilantro, tomatoes, and taco seasonings. Serve with warm bread for a hearty lunch or dinner.
Prep Time 10 minutesminutes
Cook Time 30 minutesminutes
Total Time 40 minutesminutes
2medium garlic clovesminced
½cupchopped fresh cilantro
14.5ouncescanned whole peeled tomatoes with their juice
Place a deep saucepan or soup pot over medium high heat. Add the oil and butter.
When the butter has melted, add the onion and celery. Cook, stirring frequently until the onion has wilted. Take care not to brown the onion.
Add the garlic and cook for one more minute.
Add the tomatoes and cilantro. Cook for an additional 2-3 minutes while stirring and breaking up the tomatoes with a spoon.
Add the rice, taco seasoning, and cilantro. Stir well. Add the chicken broth, chicken, salt, and pepper.
Bring the mixture to a boil, then reduce the heat to low. Cover and cook for 18-20 minutes or until the rice is done.
Serve topped with additional cilantro.
Store leftovers in the fridge for 3-4 days in an airtight container. You may also freeze this soup for up to 6 months. When ready to serve, allow it to thaw overnight in the fridge and reheat over low heat on the stovetop or in the microwave.