Chicken and Spanish Rice Soup with Chickpeas and Corn Recipe

There are few things more comforting than the unassuming soup. There are also very few foods that are as versatile. Whether you’ve got meat, poultry, fish or veggies, you’ve got the makings for a good wholesome meal.  Just about anything can be turned into a soup if you set your mind to it and leftovers are the perfect first choice for a soup-based face lift.

Such is the case with this dish.  After making a huge batch of Spanish rice I realized that we would never finish it off and honestly I just wasn’t in the mood for it anymore.  the logical conclusion was to jazz it up a bit and add a few extra flavors in for fun and a quick soup just sounded really good.  this is what I came up with.  A 100% Cooking by the seat of my Pants original.

Hope Y’All enjoy.

Yield: 4 servings

Chicken and Spanish Rice Soup with Chickpeas and Corn

Prep Time: 10 minutes

Cook Time: 40 minutes

Total Time: 50 minutes

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Ingredients

• 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

Instructions

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!

Nutrition Information:

Yield:

4

Serving Size:

1
Amount Per Serving: Calories: 845Total Fat: 33gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 22gCholesterol: 107mgSodium: 1259mgCarbohydrates: 98gFiber: 15gSugar: 23gProtein: 44g

Next time I think I’m going to add some lime and a bit of chili powder, but all in all this is a keeper and a great way to use up some leftovers.

Feel free to play with the ingredient.  If you want spicier, add some green chilies.  If you want tangier, chop up a few tomatillos. Use some sazon for a different twist.  Use beef or pork instead of chicken, or hey, if you”re vegetarian just add some whoppin’ big chinks of portabello mushroom or som barley.  It’s still all good.

Links to other recipes like this:

• Aguado de gallina, from Laylita’s Recipies
• Chicken and Rice Soup
• Chicken and Rice Soup, from Annie’s Eats