Quick Fiesta Soup - ready in less than 1/2 hour

We are having fish burritos tonight (see my blog Fish and Shrimp Burritos - January 12)
I always make soup with the burritos as once you make up your burrito it has to be grilled.  We eat the soup while our burritos are grilling.  
With a few ingredients you should have in your pantry and freezer you can make this soup in less than 1/2 hour - start to finish.

Tip of the day:
Add shredded cooked chicken and or a can of kidney beans or black beans to this soup and to make it a meal.  Serve with Quesadillas - which can be as simple as cheese melted between two tortillas for a very quick dinner.

Quick Fiesta Soup

Ingredients
1 tablespoon olive oil
1 onion chopped
2 cloves garlic, minced
1 tablespoon cumin
1 can crushed or diced tomatoes
red pepper flakes to taste (I use 1 tsp.)
1 cup salsa
6 cups chicken stock
1 500 gram package frozen vegetables - your choice
1/2 cup frozen corn (if not already in the vegetables you chose)
1.2 cup raw rice
1/2 cup chopped cilantro

Instructions
In a large pot heated on high, add olive oil and onions.  Reduce heat to medium and cook onions until translucent (about 5 minutes),  Add garlic and cumin and red pepper flakes and stir to heat.  Add tomatoes, salsa and chicken stock.  Bring to a boil, add frozen vegetables and rice.  Serve in 20 minutes when rice is soft.  Add chopped cilantro just before serving.  Garnish with crushed tortilla chips and cheese