For the rice: Start by heating 1 teaspoon of olive oil in a small sauce pot over medium heat. Once the oil begins to shimmer add the rice, 1 tablespoon of Herbie's Paella Spice Mix and toast for 30 seconds, then add 1 cup of chicken stock or water. Bring up to a boil, cover, and simmer for 10-15min. or until the rice is done. If all of the liquid has evaporated and the rice is still crunchy, add a little more liquid and continue to cook until the rice is tender. Remove from the heat and reserve.
For the chicken: Season with salt and pepper, heat 1 tablespoon of olive oil in a medium saute pan over high heat. Add the chicken breast to the pan and sear for 3 min. on each side. Its okay if the chicken is a little rare still on the inside. Remove from the pan and cube into 1"pieces. Reserve.
For the soup: Heat 1 tablespoon of olive oil in a large stock pot or any heavy bottomed pot. Once the oil begins to shimmer add the garlic, carrots, onion, bell pepper and celery. Add a pinch of salt and sweat for about 3min. Then add the crushed tomatoes, chicken stock, the cubed chicken, Herbie's Paella Spice Mix and Cumin. Bring the soup to a boil, then turn the heat down to a simmer and cook for at least 20min. uncovered so the liquid reduces and thickens a little bit.
Meanwhile, for the topping add the cream cheese, sour cream, cilantro, and salt to a small bowl. Mix until ingredients are well incorporated. Reserve.
Once the soup is done simmering and has reached your ideal consistency. Remove from the heat and serve immmediately.
To serve, add as much rice as you want to your bowl, ladle the soup over the rice and top with a generous scoop of the creamy topping and enjoy with Williamson Wines Scandal Zinfandel!
To keep the soup fresh store your leftovers in the refrigerator, but keep the soup and the rice in separate containers. Over time the rice will absorb all of the liquid, it is better to re heat them separately also.