Start by rinsing the rice. This helps remove excess starch. Then, in a medium pot, heat the olive oil over medium heat. Add minced onion and celery. Sauté for about five minutes until they are soft.

Next, add the rinsed rice to the pot and stir for an additional two minutes to toast the grains slightly. Pour in the tomato sauce and chicken broth, mixing everything together. Sprinkle in your spices—onion powder, garlic powder, dried parsley, and coriander. Bring it to a boil, then reduce the heat and cover. Let it simmer for about 40 minutes or until the rice is tender. It’s a process worth the wait.

In a large pot, heat the extra-virgin olive oil over medium heat. Toss in the sliced onion and smashed garlic cloves. Sauté for about five minutes, until fragrant and translucent. The aroma? Absolutely divine. You might just want to stop here and take a whiff!

Once the onions are softened, add the diced Roma tomatoes and sliced jalapeños to the pot. Cook for about three more minutes. This step is crucial as the tomatoes will break down and mingle with the onions, creating a sweeter base for your soup.

Add in the ground cumin and smoked paprika. Stir to combine everything thoroughly. These spices add a warm, earthy tone to the soup that is key to elevating the flavor.

Carefully pour in the low-sodium chicken stock and bring everything to a gentle boil. Once boiling, reduce the heat and let it simmer for about ten minutes. This allows the flavors to meld together beautifully.

After allowing the broth to simmer, stir in your shredded chicken and the previously made Spanish brown rice. Mix everything well and let it heat through for another five minutes. Taste at this point—if you feel it needs a touch more salt or spice, go ahead and adjust!

Ladle the hot soup into bowls, optionally garnish with fresh cilantro, avocado, and a squeeze of lime. Grab those tortillas or chips, and dig in!