Chicken and Spanish Rice Soup with Chickpeas and Corn Recipe
  • 1 lb. cooked chicken, shredded
  • 4 cups leftover Spanish rice
  • 1 medium onion, diced
  • 2 carrots, chopped
  • 2 cloves garlic, minced
  • 2 15.5 oz. cans diced tomatoes, with juices
  • 1 15.5 oz. can chickpeas
  • 2 cups golden sweet corn
  • 1/2 bunch cilantro, chopped
  • 1 tbsp cumin.
  • 1 tbsp sweet paprika
  • 1 tbsp tomato paste
  • Water, to cover
  • 2 tbsp extra virgin olive oil
  • Salt and pepper to taste
  1. 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.
  2. 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.
  3. Serve piping hot with some tortilla chips on the side.
  4. Share and Enjoy!
Recipe by Uncle Jerry's Kitchen at