mexican chicken rice soup recipe

Written ByJenny Smyth Posted on
Jump to Recipe Jump to Video Print Recipe

The Best mexican chicken rice soup recipe

I love Mexican chicken rice soup recipe, it’s a staple in my household. I first discovered this recipe when I was visiting my sister in law who is from Mexico. She made this for me and I fell in love with the flavors and the way it made me feel.

It’s a hearty soup that’s perfect for a cold winter night or for any occasion. The best part is that it’s so easy to make and can be customized to your taste. My kids love it when I add some tortillas or some extra cheese on top.

It’s a great way to get them to eat some vegetables too. I’ve even made it for my family gatherings and everyone loves it. The combination of chicken, rice, and spices is just amazing.

I’ve tried many variations of this recipe but this one remains my favorite. It’s a great way to warm up on a chilly day and the smell of it cooking is just amazing. I like to serve it with some crusty bread or some tortilla chips on the side.

It’s a simple yet flavorful dish that’s perfect for any meal. The health benefits of this soup are numerous, it’s low in calories, high in protein, and packed with vitamins and minerals from the vegetables. It’s a great way to get your daily dose of vegetables too.

Mexican Chicken Rice Soup

4.8 from 1306 votes

A comforting and flavorful soup featuring tender chicken, rice, and a blend of Mexican spices. This recipe is a must-try for any occasion.

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

🥘Ingredients

For the Soup

1.5 lbs boneless, skinless chicken breasts
1 medium onion, diced
1 red bell pepper, diced
2 cloves garlic, minced
1 can (14.5 oz) diced tomatoes
4 cups chicken broth
1 cup long-grain white rice
2 tsp ground cumin
2 tsp chili powder
1 tsp smoked paprika
1 tsp dried oregano
1 tsp salt
1/2 tsp black pepper
2 tbsp olive oil
1 cup frozen corn
1 cup shredded Mexican cheese blend
2 tbsp chopped fresh cilantro

👨‍🍳Directions

1Place the large pot over medium heat.
2Add the olive oil.
3Once oil is hot and shimmering, add the diced onion, red bell pepper, and minced garlic.
4Cook until the vegetables are softened and the onions are translucent, about 5 minutes.
5Add the chicken breasts to the pot.
6Cook until the chicken is browned on all sides and cooked through, about 10-12 minutes.
7Remove the chicken from the pot and set it aside to cool.
8Once cool enough to handle, shred the chicken into bite-sized pieces using two forks.
9Return the shredded chicken to the pot.
10Stir in the diced tomatoes, chicken broth, rice, cumin, chili powder, smoked paprika, oregano, salt, and black pepper.
11Bring the mixture to a boil.
12Then, reduce the heat to low, cover the pot, and let it simmer for 20 minutes, or until the rice is tender and has absorbed most of the liquid.
13Stir in the frozen corn and cook for an additional 5 minutes, until the corn is heated through.
14Taste and adjust the seasoning if needed.
15Remove from heat and sprinkle the shredded cheese and chopped cilantro over the top.
16Serve hot and enjoy.

🔧Equipment

Large pot with lid
Wooden spoon
Measuring cups and spoons
Cutting board
Knife

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 12g💛Saturated Fat: 5g❤️Cholesterol: 30mg🧂Sodium: 600mg🌾Total Carbs: 45g🥦Dietary Fiber: 3g🍬Sugars: 5g🥩Protein: 15g

📝Notes

Tips: You can use chicken thighs instead of breasts for a more flavorful soup. You can also add diced avocado and lime wedges as garnishes for extra flavor.

Watch Video Of How Mexican Chicken Rice Soup Works

Mexican Chicken Rice Soup is a versatile and delicious dish that can be enjoyed at any time. I love that it can be served as a hearty meal or a comforting snack. It is a perfect recipe for any occasion, whether it’s a family gathering or a quiet night in.

I highly recommend trying this recipe and making it a regular part of your meal rotation. It’s a dish that everyone will love, and it’s sure to become a favorite in your household. Use leftover soup for lunch or dinner the next day, or freeze portions for a quick and easy meal later on.

It is a great way to have a home cooked meal ready to go on short notice and I love that it can be customized to fit any dietary needs. I love that you can add more vegetables, beans, or even some heat with chili peppers. The best part is that it’s a budget-friendly and easy to make dish.

It is a dish that brings warmth and happiness to our table, and I hope it does the same for you.

❓ Frequently Asked Questions About Mexican Chicken Rice Soup

1.

What type of chicken should I use for this recipe?

I recommend using boneless, skinless chicken breasts or thighs for this recipe. You can also use leftover roasted chicken if you have some on hand.

2.

Can I make this recipe in a slow cooker?

Yes, you can make this recipe in a slow cooker! Simply brown the chicken and cook the vegetables before adding them to the slow cooker with the remaining ingredients.

3.

How long does this soup keep in the refrigerator?

This soup will keep in the refrigerator for up to 5 days. Make sure to store it in an airtight container and reheat it thoroughly before serving.

4.

Can I freeze this soup?

Yes, you can freeze this soup! Simply cool it down completely before transferring it to an airtight container or freezer bag.

5.

How do I reheat this soup?

To reheat this soup, simply place it in a saucepan over low heat and stir occasionally until warmed through.

Similar Posts