Chicken and Spanish Rice Soup

Ingredients:

• 1 lb. cooked chicken, shredded
• 4 cups leftover Spanish rice
• 1 medium onion, diced
• 2 carrots, chopped
• 4 cloves garlic, minced
• 2 15.5 oz. cans diced tomatoes, with juices
• 1 15.5 oz. can chickpeas
• 2 cups corn
• 1/2 bunch cilantro, chopped
• 1 tbsp cumin.
• 1 tbsp chili powder
  
• 1 tbsp sweet paprika
• 1 tbsp tomato paste
• Water, to cover
• 2 tbsp extra virgin olive oil
• Salt and pepper to taste

Method:

In a large stockpot over medium-low heat, cook carrots in olive oil until tender (about 10 minutes). Add onions and cook until translucent. Add garlic and cook until fragrant.

Add tomato paste, tomatoes and rice. Pour enough water or stock over rice to cover (add more if you prefer a thinner soup.) Add remaining ingredients and stir to Simmer 15 minutes.

Serve piping hot with some tortilla chips on the side.

Courtesy of Cooking by the Seat of my Pants