Chili Rice Soup

Instructions

1/2 cup chopped onions
2 tsp vegetable oil
2 cups chicken broth
2 cups water
3 cups frozen mixed vegetables
1 12 ounce can kidney beans, drained and rinsed
1 cup raw brown rice
1 cup roasted chicken breast, skinless, cubed
1-1/2 tsp garlic powder
1 tsp cumin
1/2 tsp chili powder

Directions:
Heat a large soup pot over medium-high heat. Sauté onions in vegetable oil until golden, about 3 minutes. Add the rest of the ingredients. Bring the mixture to a boil. Lower heat and cover the pan. Simmer until vegetables are tender and the rice is done, about 30 minutes. Thin with water or broth if desired. Serve hot.