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.