Description
Mexican Chicken Rice Soup is a cozy, flavor-packed soup made with tender shredded chicken, fluffy rice, tomatoes, bell peppers, corn, lime, and warm Mexican-inspired spices. It is a simple easy dinner, comforting lunch, and family-friendly soup recipe that works beautifully for weeknight meals, meal prep, healthy food ideas, and hearty dinner ideas when you want something filling without making a complicated dish.
Ingredients
1 1/2 tablespoons olive oil
1 medium yellow onion, diced
1 red bell pepper, diced
1 yellow bell pepper, diced
1 medium carrot, diced
1 celery stalk, diced
3 garlic cloves, minced
2 tablespoons tomato paste
1 teaspoon ground cumin
1 teaspoon chili powder
1/2 teaspoon smoked paprika
1/2 teaspoon dried oregano
1 teaspoon salt
1/2 teaspoon black pepper
6 cups chicken broth
1 can diced tomatoes, 14.5 ounces
1 bay leaf
1 pound boneless skinless chicken breasts
3/4 cup long-grain white rice
1 cup corn kernels
2 tablespoons fresh lime juice
1/4 cup fresh cilantro, chopped
Instructions
1. Heat olive oil in a large soup pot over medium heat. Add onion, bell peppers, carrot, and celery, then cook for 5 to 6 minutes until softened.
2. Stir in garlic and cook for 30 seconds until fragrant. Add tomato paste, cumin, chili powder, smoked paprika, oregano, salt, and black pepper, then stir for 1 minute.
3. Pour in chicken broth and diced tomatoes. Add the bay leaf and stir well, scraping the bottom of the pot.
4. Add chicken breasts, bring the soup to a gentle boil, then reduce heat and simmer for 18 to 20 minutes, or until the chicken is cooked through.
5. Remove the chicken, shred it with two forks, then return it to the pot.
6. Stir in rice and corn. Simmer uncovered for 15 to 18 minutes, stirring occasionally, until the rice is tender.
7. Remove the bay leaf. Stir in lime juice and cilantro. Taste and adjust seasoning if needed.
8. Serve warm with extra lime, cilantro, avocado, tortilla strips, or shredded cheese if desired.
Notes
Do not add too much rice or simmer it too long after it becomes tender. Rice keeps absorbing broth as it sits, so extra rice can turn the soup thick and stew-like instead of brothy.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican-Inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 285
- Sugar: 5g
- Sodium: 780mg
- Fat: 7g
- Saturated Fat: 1.5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 55mg
Keywords: Mexican Chicken Rice Soup, chicken rice soup, Mexican soup, easy dinner, weeknight dinner, healthy food ideas, meal prep soup