Spanish Chicken and Rice Soup

 

Heat up with a cup of this soothing chicken soup, which has a taste of chicken thighs kicked up a notch, crushed red pepper, tomatoes, green olives and rice.

 

Ingredients

1.25 pounds boneless, skinless chicken thigh, cut into cubes

2 tablespoons vegetable oil

2 large onion, chopped (about 2 cups)

2 cloves garlic, minced

0.25 teaspoon crushed red pepper

8 cups Swanson® Chicken Broth

1 can (14.5 ounces) diced tomatoes, undrained

1 teaspoon ground cumin

0.5 cup uncooked long grain white rice

0.5 cup pitted green olives, sliced

 

Directions

Season the chicken as you wish. Heat 1 tablespoon of oil in a 6-quart saucepan over medium-high heat. Add the chicken and cook until well browned, stirring regularly (make sure the pot is heated when adding the chicken helps to prevent it from sticking). Take the chicken from the saucepan.

Transfer the remaining oil to the saucepan and decrease the heat to low. Include the onions, garlic and red pepper and simmer for 3 minutes.

Stir in the broth, the tomatoes and the cumin and bring to a boil. Stir in the olives and the rice. Put the chicken back in the saute pan. Reduce the heat to a low temperature. Cover and simmer for 20 minutes or until chicken is cooked and rice is ready. Season to taste.