In a Dutch oven heat the olive oil over medium heat, then add the onion and peppers and cook until tender. Add the garlic and cook 1-2 minutes more.
Add the chicken stock and tomato puree.
Add the chicken to the pot. Season with taco seasoning mix, granulated garlic, cumin, salt and pepper.
Bring the soup to a boil, then reduce heat and allow the soup to simmer for 20-25 minutes until the chicken is tender.
Just before serving, stir in the prepared Spanish rice. Serve with optional toppings tortilla strips, sour cream, chunks of avocado, Queso Blanco, chopped cilantro and slices of jalapeno peppers.