mexican chicken soup with rice recipe

Written ByJenny Smyth Posted on
mexican chicken soup with rice recipe
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The Best mexican chicken soup with rice recipe

I’m so excited to share with you my favorite Mexican chicken soup with rice recipe. This hearty and flavorful dish has been a staple in our household for years, and I’m sure it will become a favorite in yours too.

The first time I made this recipe, I was immediately drawn to its rich and comforting aroma that filled the entire house. My kids, who can be picky eaters, devoured it in seconds, asking for seconds and even thirds!

As a busy mom, I appreciate how easy this recipe is to make, requiring minimal prep time and using simple ingredients. The best part?

It’s incredibly nutritious, packed with protein, fiber, and vitamins from the chicken, rice, and vegetables. This soup is perfect for a chilly evening or as a quick lunch for the family.

My husband loves how versatile it is – we’ve served it at family gatherings, potlucks, and even as a meal prep option for work. The leftovers are just as delicious the next day, making it a great option for meal planning.

With its bold flavors and comforting texture, this Mexican chicken soup with rice is sure to become a regular in your household too.

Mexican Chicken Soup with Rice

Mexican Chicken Soup with Rice

4.8 from 788 votes

A hearty and flavorful soup featuring tender chicken, rice, and a blend of Mexican spices. Perfect for a comforting meal on a cold day.

Prep Time15 mins
Cook Time30 mins
Resting Time0 mins
Total Time45 mins
Servings: 4Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

Protein

1 lb boneless, skinless chicken breasts

Aromatics

1 onion, diced
2 cloves garlic, minced
1 jalapeño, seeded and diced

Spices

1 tsp ground cumin
1 tsp chili powder
1 tsp smoked paprika
1 tsp dried oregano
1 tsp salt
1/2 tsp black pepper

Liquids

4 cups low-sodium chicken broth
1 cup water
1 can diced tomatoes

Rice

1 cup long-grain white rice

Garnishes

1 avocado, diced
1/4 cup chopped fresh cilantro
1 lime, cut into wedges

👨‍🍳Directions

1In a large pot, heat 1 tbsp of oil over medium heat.
2Add the onion, garlic, and jalapeño.
3Sauté until the onions are translucent and the mixture is fragrant, about 5 minutes.
4Add the chicken breasts to the pot.
5Cook until the chicken is browned on all sides, about 5-7 minutes.
6Remove the chicken from the pot and set it aside.
7In the same pot, add the cumin, chili powder, smoked paprika, oregano, salt, and black pepper.
8Stir to combine with the onion mixture.
9Cook for 1 minute until fragrant.
10Pour in the chicken broth, water, and diced tomatoes.
11Stir well to combine.
12Bring the mixture to a boil.
13Add the rice to the pot.
14Stir well to ensure the rice is evenly distributed.
15Reduce the heat to low, cover the pot, and let it simmer for 20 minutes, or until the rice is tender and the liquid is absorbed.
16Return the chicken to the pot.
17Break it into smaller pieces.
18Cover the pot and let it simmer for an additional 5 minutes, ensuring the chicken is cooked through and the flavors are well combined.
19Taste and adjust the seasoning if needed.
20Garnish with diced avocado, chopped cilantro, and lime wedges before serving.

🔧Equipment

Large pot
Wooden spoon
Measuring cups and spoons

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 10g💛Saturated Fat: 2.5g❤️Cholesterol: 75mg🧂Sodium: 800mg🌾Total Carbs: 30g🥦Dietary Fiber: 5g🍬Sugars: 4g🥩Protein: 35g

📝Notes

Tips: You can add cooked corn or black beans for extra protein and fiber.

Watch Video Of How Mexican Chicken Soup with Rice Works

This Mexican chicken soup with rice is always a good idea for any occasion – whether it’s a weeknight dinner or a special gathering with friends and family. We love serving it as a main course or even as a side dish alongside some crusty bread or tortillas.

The best part? It’s incredibly easy to reheat – simply add some water or broth to thin out the soup if needed – making it perfect for meal prep or last-minute dinner ideas.

❓ Frequently Asked Questions About Mexican Chicken Soup with Rice

1. What type of chicken is best used in this recipe?

For this recipe, I recommend using boneless, skinless chicken breast or thighs. Chicken breast provides lean protein and cooks quickly, while thighs offer more flavor and tenderness.

2. Can I use leftover cooked rice?

Yes! Leftover cooked rice can be used in this recipe. Just make sure it’s cooled completely before adding it to the soup.

3. How long does the soup keep in the refrigerator?

This soup will keep in the refrigerator for up to 5 days when stored in an airtight container.

4. Can I freeze the soup?

Yes! The soup can be frozen for up to 3 months when stored in an airtight container or freezer bag.

5. What if I don’t have any Mexican seasonings?

No worries! You can omit the cumin and chili powder if you don’t have them on hand. The soup will still be delicious.

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