Spanish-style Chicken Rice Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
1 tbsp. olive oil1 tbsp. Goya Sofrito Sauce1 cup Goya tomato SauceChicken tenderloins8 Cups of waterBouillon cub1 Cup White RiceSatl & Pepper, to taste1 packet of Sazon1 Box Bird's Eye Mixed Vegetables
Makes six 1 cup servings.
Prep: Wash & cut the tenderloins in to small pieces or any size you wish. (I like to make them small so you get a piece of chicken in every bite!)
Place large soup pot with table spoon of olive oil over medium heat until hot. Once hot, add sofrito sauce, tomato sauce and chicken. When you see the chicken begin to "whiten" add water, bouillon cube, and rice. Once the water begins to boil, add salt & pepper to taste and sazon. Once it's all seasoned to your liking, add rice and veggies. If you put it on medium heat it will cook faster but if you start cooking early enough and put it on low heat...this will be the best soup you will have ever had (and made all on your own!) Enjoy!
Number of Servings: 6
Recipe submitted by SparkPeople user CHELA6306.
Prep: Wash & cut the tenderloins in to small pieces or any size you wish. (I like to make them small so you get a piece of chicken in every bite!)
Place large soup pot with table spoon of olive oil over medium heat until hot. Once hot, add sofrito sauce, tomato sauce and chicken. When you see the chicken begin to "whiten" add water, bouillon cube, and rice. Once the water begins to boil, add salt & pepper to taste and sazon. Once it's all seasoned to your liking, add rice and veggies. If you put it on medium heat it will cook faster but if you start cooking early enough and put it on low heat...this will be the best soup you will have ever had (and made all on your own!) Enjoy!
Number of Servings: 6
Recipe submitted by SparkPeople user CHELA6306.
Nutritional Info Amount Per Serving
- Calories: 163.8
- Total Fat: 3.7 g
- Cholesterol: 27.5 mg
- Sodium: 693.9 mg
- Total Carbs: 18.8 g
- Dietary Fiber: 2.7 g
- Protein: 14.1 g
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