Spanish Chicken and Rice Soup

Ingredients:

• 1 lb chicken breasts, diced
• 1 cup rice
• 1 onion, diced
• 2 cloves garlic, minced
• 1 can (14 oz) diced tomatoes
• 1 cup frozen peas
• 1 tbsp Casa de S.A. Tex-Mex seasoning
• 6 cups chicken broth
• 2 tbsp olive oil

Instructions:

1. Heat olive oil in a large pot over medium heat. Sauté onions and garlic until softened.
2. Add diced chicken and cook until no longer pink.
3. Stir in Casa de S.A. seasoning, rice, and diced tomatoes. Cook for 2 minutes.
4. Pour in chicken broth and bring to a boil. Reduce heat and simmer for 15 minutes.
5. Add peas and cook for an additional 5 minutes. Serve hot.