Spicy Sriracha Chicken Soup - cooking recipe

Ingredients
    6 cups water
    2 tablespoons knorr tomato bouillon with chicken flavor (aka \"Caldo De Tomate con Sabor de Pollo\", available in the Hispanic foods section)
    1 -2 teaspoon sriracha sauce
    1 onion, chopped
    2 tablespoons olive oil
    8 ounces chicken breasts, diced
    2 teaspoons garlic, minced
    1 cup frozen potato, diced (aka southern-style hash browns)
    1 cup frozen mixed vegetables
    1/4 teaspoon cumin
    1 (14 1/2 ounce) can diced tomatoes
    1/4 cup small shell pasta (stars or alphabet noodles)
    kosher salt and black pepper
Preparation
    Heat oil in a soup pot on medium-high heat.
    Add onions, salt, cumin, sriracha, and garlic and saute until onions are soft.
    Add chicken and saute for a few minutes until the chicken starts to cook.
    Add water, caldo de tomate, frozen diced potatoes, frozen mixed vegetables, and the can of tomatoes, stir well and bring to a boil.
    Reduce heat and let simmer for 10 minutes.
    Bring back up to a boil and add dry pasta, and then boil for 9 minutes until pasta is tender.
    Add more salt and pepper to taste.

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