Spanish Chicken and Rice Soup

Place a deep saucepan or soup pot over medium high heat. Add the oil and butter.
1 tablespoon olive oil, 1 tablespoon 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.
1 medium onion, 2 ribs celery
Add the garlic and cook for one more minute.
2 medium garlic cloves
Add the tomatoes and cilantro. Cook for an additional 2-3 minutes while stirring and breaking up the tomatoes with a spoon.
14.5 ounces canned whole peeled tomatoes with their juice, ½ cup chopped fresh cilantro
Add the rice and taco seasoning. Stir well. Add the chicken broth, chicken, salt, and pepper.
1 cup rice, 2 tablespoons taco seasoning, 8 cups chicken broth, 2 cups cooked, diced chicken, 1 teaspoon salt, ½ teaspoon 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 garnished with additional cilantro.