Chicken and Spanish Rice Soup with Chickpeas and Corn Recipe

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