Tuesday, January 1, 2019

"Chicken" Rice Soup



Sauté: 

1 medium onion, diced
1 bell pepper (any color), diced   
1 carrot, diced
2 medium cloves garlic, chopped           
2 Tbsp. oil (I used coconut oil)       

When vegetables are tender, add the following:


3 cups water 
1 quart canned tomatoes 
1 cup cooked rice
1 can Cedar Lake Chik'n-Bites, diced small, with broth (or use Fri-Chik)
1 tsp. salt 
1 tsp. cumin       
1 tsp. coriander             
1 tsp. paprika       
1/4 tsp. dried oregano       
1/2 tsp. chili powder       
2 Tbsp. McKay’s chicken seasoning

Heat through. Serve hot, topped with your choice of garnishes.


Garnishes:
Fresh cilantro, chopped
Tofu sour cream (or store-bought Tofutti sour cream)
Tortilla chips 
Chopped fresh avocado