Mexican Chicken and Rice Soup
When a bowl of soup is the only remedy for a chilly day or a long week, this Mexican Chicken and Rice Soup delivers. Bursting with vibrant ingredients, it’s a heartwarming hug in a bowl.
This recipe combines the smoky richness of fire-roasted tomatoes with tender chicken, fresh corn, and aromatic spices, creating layers of bold flavors in every spoonful. The addition of rice makes it a satisfying, one-pot meal perfect for busy nights.
Garnished with fresh cilantro and a squeeze of lime, this soup is a celebration of zesty, wholesome Mexican-inspired cuisine. Serve it with warm tortillas for a cozy, restaurant-worthy experience at home.
Mexican Chicken and Rice Soup: Key Ingredients
- Olive Oil: The foundation of rich flavor, infusing warmth and depth into every sautéed ingredient.
- Fire-Roasted Tomatoes: Smoky and robust, these bring a bold, tangy essence to the broth.
- Chicken Broth: The soul of the soup, uniting all elements with its comforting, savory base.
- Shredded Chicken: Tender and hearty, it elevates the dish with satisfying protein and texture.
- White Rice: A soft and soothing component that makes this soup a filling, one-pot delight.
- Fresh Cilantro: A fragrant garnish that brightens and balances the richness with herbal notes.
- Lime: A zesty finish, adding a burst of citrus freshness to awaken the flavors.
Recipe Tips
- Use Fresh Ingredients for Maximum Flavor
While frozen or canned ingredients work well in a pinch, using fresh corn and homemade chicken broth can elevate this soup to another level. The sweetness of fresh corn and the depth of homemade stock add unparalleled richness to the dish. - Rinse the Rice
To prevent the rice from clumping or becoming overly starchy, rinse it under cold water before adding it to the soup. This step ensures the broth remains clear and highlights the soup’s vibrant colors and textures. - Customize the Heat Level
If you enjoy a spicier kick, consider adding diced jalapeños or a dash of chipotle powder when sautéing the onion. Adjust the seasoning to balance the bold spices with the zesty lime and fresh cilantro garnish.
What to Serve with Mexican Chicken and Rice Soup
- Warm Tortillas
Pair this soup with freshly warmed corn or flour tortillas. Use them to scoop up the flavorful broth or as a base for assembling small tacos with the shredded chicken and cilantro. - Avocado Slices
Creamy avocado slices add a cooling, buttery contrast to the soup’s bold and tangy flavors. For added texture, sprinkle the avocado with a touch of salt and lime juice before serving. - Mexican Rice or Beans
A side of classic Mexican rice or refried beans can complement the soup, creating a complete, hearty meal that satisfies even the biggest appetites.
FAQ
- Can I use brown rice instead of white rice?
Yes, but keep in mind that brown rice requires a longer cooking time. Add it earlier in the simmering stage or pre-cook it to ensure it softens properly. - Can I make this soup ahead of time?
Absolutely! This soup tastes even better the next day as the flavors meld. Store it in an airtight container in the fridge for up to three days and reheat gently. - Can I freeze this soup?
Yes, the soup freezes well. However, for the best texture, consider cooking the rice fresh when reheating, as it may absorb too much liquid during freezing. - What other toppings can I add?
Consider topping the soup with shredded cheese, diced avocado, a dollop of sour cream, or even tortilla strips for added crunch and flavor.
Mexican Chicken and Rice Soup
This recipe combines the smoky richness of fire-roasted tomatoes with tender chicken, fresh corn, and aromatic spices, creating layers of bold flavors in every spoonful. The addition of rice makes it a satisfying, one-pot meal perfect for busy nights.
Ingredients
- 6 cups low-sodium chicken broth
- 1 medium onion finely diced
- 2 cups cooked shredded chicken (see recipe note)
- 1 cup fresh or frozen corn kernels
- 1/3 cup uncooked medium- or long-grain white rice
- 1 15-ounce can fire-roasted diced tomatoes with their juices
- 2 tablespoons olive oil
- 1 teaspoon dried oregano
- 1/4 teaspoon salt or adjusted to taste
- 1/8 teaspoon black pepper or adjusted to taste
- Leaves from 1/2 bunch of fresh cilantro sprigs for garnish
- 1 to 2 limes quartered, for garnish
- Corn or flour tortillas for serving
Instructions
- Cook the Onion:
- Heat the olive oil in a large pot over medium heat. Once warmed, add the diced onion and oregano. Sauté, stirring frequently, for 3 to 4 minutes, until the onion softens and becomes translucent. Season with salt and black pepper.
- Simmer the Soup:
- Introduce the fire-roasted diced tomatoes, chicken broth, corn kernels, and uncooked rice into the pot. Bring the mixture to a boil over high heat. Lower the heat to a gentle simmer and allow it to cook for 18 to 20 minutes, or until the rice achieves a tender texture.
- Incorporate the Chicken:
- Stir in the shredded chicken and let the soup continue simmering for 1 to 2 minutes, or until the chicken is thoroughly heated. Taste and adjust the seasoning with additional salt and pepper, if needed.
- Serve the Soup:
- Portion the soup into individual bowls. Garnish with fresh cilantro leaves and lime wedges. Serve immediately with warm corn or flour tortillas on the side.
