"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