Spicy Sriracha Chicken Soup |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 6 |
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Good for the soul. And the sinuses. 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 |
Directions:
1. Heat oil in a soup pot on medium-high heat.
2. Add onions, salt, cumin, sriracha, and garlic and saute until onions are soft.
3. Add chicken and saute for a few minutes until the chicken starts to cook.
4. Add water, caldo de tomate, frozen diced potatoes, frozen mixed vegetables, and the can of tomatoes, stir well and bring to a boil.
5. Reduce heat and let simmer for 10 minutes.
6. Bring back up to a boil and add dry pasta, and then boil for 9 minutes until pasta is tender.
7. Add more salt and pepper to taste.
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