Chicken & Spanish Rice Soup - cooking recipe

Ingredients

1 cup red onion, diced
1 teaspoon oil
32 ounces chicken broth
1 cup water
1 cup chunky salsa
2 tablespoons goya sofrito sauce
1 teaspoon garlic salt
2 teaspoons red pepper flakes
1 teaspoon cumin
1 lb chicken breast
1 teaspoon cajun seasoning

Preparation

1.\tDice onions and saute in soup pan in 1 tsp oil until soft (about 3 minutes).
2.\tAdd Chicken Broth, water, salsa, Sofrito Sauce, garlic salt, red pepper flakes, and cumin. Bring to a boil.
3.\tCut chicken into small pieces (or use shredded), season with Tony Chachere's More Spice, add to simmering soup and cook until chicken is done (About 15 minutes).
4.\tAdd Rice when Chicken is cooked through, bring back up to a boil, reduce heat and cover, simmer for 15 more minutes.
5.\tServe with your choice of tortilla chips, cilantro, sharp cheddar, avocado, etc.