This soup is so fast you can have it on the table in less than 30 minutes. We like to serve ours with tortilla chips and chives with a side of guacamole to cool things down!
32 oz. low sodium chicken broth
1/2 red onion, diced
1 clove garlic, minced
4 Tbsp. brown rice
1 Tbsp. chicken base
1/2 cup prepared salsa of choice
1 cup cooked chicken breast, cubed
Monterrey jack cheese
Bring broth to a boil in a medium saucepan. Add rice. Simmer 10 minutes. Add onion, garlic, salsa and chicken base and simmer for 10 minutes more. Add cubed chicken and bring to warm. Serve with desired garnishes.