Coziest Mexican Chicken Rice Soup Recipe Ever Made

Comfort wafts through my kitchen whenever I prepare this soulful mexican chicken rice soup.

Memories of my abuela’s cooking inspire every spoonful of warmth.

Tender chicken pieces nestle between fragrant grains, creating a hearty melody of flavors.

Aromatic spices dance with vegetables, promising a delightful culinary experience.

Each ingredient tells a story of tradition and love.

Vibrant and nourishing, this soup feels like a warm embrace from home.

You’ll want to savor every comforting bite of this incredible recipe.

Cooking Tips for Rich, Brothy Flavor

• Control Spice Levels: Adjust jalapeno and chili powder to match your heat tolerance, removing seeds for milder flavor or adding extra for more kick.
• Make It Gluten-Free: Ensure chicken broth is certified gluten-free and use rice instead of any potential wheat-based ingredients for celiac-friendly meal.
• Boost Protein Power: Swap chicken for rotisserie or add extra beans to increase protein content, perfect for athletes or muscle-building diets.
• Meal Prep Magic: Cook larger batches and store in airtight containers for up to 4 days, reheating with a splash of broth to maintain soup's moisture and texture.
• Customize Toppings: Enhance soup with fresh avocado slices, crispy tortilla strips, extra cilantro, or a dollop of Greek yogurt for added richness and personal flair.

How to Keep the Soup Tasting Fresh

• Store leftover Mexican chicken rice soup in an airtight container within 2 hours of cooking. Keep in the refrigerator for 3-4 days maximum.
• Pour soup into freezer-safe containers, leaving 1-inch space for expansion. Freeze up to 3 months. Label with date and contents.
• Warm in a pot over medium-low heat, stirring occasionally. Add a splash of chicken broth to restore moisture if needed. Heat until steaming and internal temperature reaches 165°F.
• Transfer from freezer to refrigerator overnight. Reheat gently on stovetop, stirring frequently to prevent scorching and maintain soup's original texture.

Great Dishes to Serve Alongside This Soup

• Mix tequila, fresh lime juice, triple sec, and a salt rim for a zesty cocktail that perfectly complements the soup's Mexican flavors and cuts through its richness.
• Bake slightly sweet, golden cornbread muffins with a hint of jalapeño to echo the soup's spicy notes and provide a comforting side that soaks up the broth.
• Chop ripe avocados, tomatoes, red onion, and cilantro to create a bright, cool topping that adds freshness and texture to the hearty soup.
• Top the soup with crispy, homemade tortilla strips seasoned with chili powder and salt for an extra layer of authentic Mexican crunch and flavor.

New Twists for This Spicy Chicken Soup

• Vegetarian Swap: Replace chicken with firm tofu or plant-based chicken alternative, using vegetable broth for a meat-free version that maintains the original soup's spicy flavor profile.
• Gluten-Free Option: Ensure all ingredients are certified gluten-free, particularly checking broth and spices; substitute rice with quinoa for added protein and safe grain alternative.
• Low-Carb Adaptation: Swap rice with cauliflower rice, reduce bean quantity, and increase vegetable content to create a lighter, lower-carbohydrate soup that keeps the Mexican-inspired taste.
• Instant Pot Version: Transfer all ingredients to pressure cooker, cook on high pressure for 10 minutes, then quick release for a faster cooking method that preserves the soup's robust flavors.

Frequently Asked Questions on Chicken Rice Soup

• Can I make this soup spicier?

Absolutely! Add more jalapenos, use a hotter pepper like serrano, or include a dash of hot sauce to increase the heat level according to your preference.

• Is this soup gluten-free?

Yes, this Mexican Chicken Rice Soup is naturally gluten-free. Just ensure your chicken broth and any additional ingredients are certified gluten-free.

• Can I use a different type of rice?

Definitely! While white rice works best, you can substitute with brown rice or quinoa. Just adjust cooking time since different grains have varying cooking durations.

• How can I make this soup vegetarian?

Replace chicken with extra firm tofu or additional beans, and use vegetable broth instead of chicken broth. The spices and vegetables will still create a delicious, hearty soup.

Why Mexican Chicken Rice Soup Feels So Filling

• Easily adapt the recipe by swapping proteins, adjusting spice levels, or adding extra vegetables to suit individual tastes and dietary preferences.
• Minimize kitchen cleanup with this single-pot recipe that combines protein, grains, and vegetables into a hearty, nutritious meal that everyone will love.
• Packed with bold Mexican-inspired spices like cumin, chili powder, and smoked paprika, this soup delivers a mouthwatering taste experience that'll transport your taste buds south of the border.

Ingredients That Bring This Soup to Life

• Chicken Breasts: The main protein source, providing hearty and tender meat for the soup.
• Chicken Broth: Creates a rich, flavorful base that helps cook and season the soup.

• Onion, Jalapeno: Adds depth of flavor and a mild spicy kick to the soup.
• Garlic: Provides a robust, aromatic foundation for the soup's base.
• Fire-Roasted Tomatoes: Brings a smoky, slightly charred taste and additional moisture.
• Corn: Adds sweetness and a pleasant texture to the soup.
• Black Beans: Contributes protein, fiber, and a creamy texture.

• Cumin, Chili Powder, Smoked Paprika, Oregano: A blend of spices that creates a classic Mexican flavor profile.
• Salt, Black Pepper: Essential for balancing and enhancing overall taste.
• Lime Juice: Adds brightness and freshness to the final dish.
• Cilantro: Provides a fresh, herbal note as a finishing touch.

• Rice: Serves as a hearty, filling component that makes the soup more substantial.

How to Make Mexican Chicken Soup with Rice

Step 1: Sizzle the Aromatics

• Heat olive oil in a large pot over medium heat
• Toss in onion and jalapeno
• Saute until vegetables soften and become translucent
• Stir in garlic and spices
• Cook briefly until incredibly fragrant

Step 2: Build the Liquid Base

• Pour in chicken broth and fire-roasted tomatoes
• Add whole chicken breasts if using raw protein
• Bring mixture to a rolling boil
• Reduce heat to low
• Simmer for 20 minutes with raw chicken or 10 minutes with pre-cooked chicken

Step 3: Transform the Soup

• Incorporate rice, black beans, and corn
• If using raw chicken, remove from pot
• Shred chicken with two forks
• Return shredded chicken to pot
• Continue simmering until rice reaches perfect tenderness

Step 4: Elevate with Fresh Flavors

• Squeeze fresh lime juice into soup
• Sprinkle chopped cilantro
• Taste and adjust seasonings
• Add salt and pepper as desired

Step 5: Serve and Celebrate

• Ladle soup into warm bowls
• Top with optional garnishes like
• Sliced avocado
• Sour cream
• Extra cilantro
• Tortilla strips
• Serve immediately and enjoy the flavor fiesta!

Mexican Chicken Rice Soup Recipe

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4.8 from 9 reviews

• Total Time: 45 minutes
• Yield: 6 1x

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Description

Comforting Mexican chicken rice soup delivers warmth through rich, hearty layers of tender chicken, fragrant spices, and fluffy rice. Simmered with love and packed with authentic flavors, this soul-satisfying bowl connects you directly to Mexico’s culinary heart.

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Ingredients

Scale 1x2x3x

Protein Ingredients:

• 1 cup cooked shredded chicken (or 2 raw chicken breasts)
• 1 (15 oz) can black beans, drained and rinsed

Produce and Vegetable Ingredients:

• 1 small onion, diced
• 3 cloves garlic, minced
• 1 jalapeno, diced (optional, for heat)
• 1 cup corn (fresh, frozen, or canned)
• ¼ cup fresh cilantro, chopped
• Juice of 1 lime
• Sliced avocado

Base and Liquid Ingredients:

• ¾ cup uncooked white rice (or brown rice)
• 6 cups low-sodium chicken broth
• 1 (14.5 oz) can fire-roasted diced tomatoes

Spices and Seasonings:

• 1 tablespoon olive oil
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• ½ teaspoon smoked paprika
• ½ teaspoon dried oregano
• ½ teaspoon salt (adjust to taste)
• ½ teaspoon black pepper

Garnish Ingredients:

• Shredded cheese (cheddar, Monterey Jack, or cotija)
• Sour cream or Greek yogurt
• Crushed tortilla chips

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Instructions

1. Warm olive oil in a spacious pot over medium flame, creating a flavorful base for the soup.
2. Gently sauté diced onions and minced jalapeños until they become translucent and aromatic, releasing their subtle flavors.
3. Introduce a medley of spices – garlic, cumin, chili powder, smoked paprika, oregano, salt, and black pepper – allowing them to bloom and intensify for half a minute.
4. Stream in chicken broth and fire-roasted tomatoes, creating a rich, vibrant liquid foundation.
5. If working with raw chicken breasts, immerse them directly into the simmering mixture.
6. Elevate the heat to a rolling boil, then reduce to a gentle simmer for 20 minutes with raw chicken or 10 minutes with pre-cooked shredded chicken.
7. Incorporate rice, black beans, and corn, stirring to distribute ingredients evenly throughout the soup.
8. For raw chicken preparations, extract the breasts, shred using two forks, and return to the pot.
9. Continue simmering for an additional 10-15 minutes until rice reaches perfect tenderness and absorbs the surrounding flavors.
10. Brighten the soup with a splash of lime juice and a handful of freshly chopped cilantro, adjusting seasonings to personal preference.
11. Ladle into warm bowls and embellish with your favorite complementary toppings for a complete culinary experience.

Notes

• Swap chicken for tofu or plant-based protein to create a vegetarian version that maintains the soup’s robust flavor profile.
• Reduce sodium content by using low-sodium chicken broth and controlling salt additions during cooking.
• Prep rice separately to prevent overcooking and maintain ideal texture, especially when reheating leftovers.
• Choose long-grain white rice or quick-cooking brown rice to manage cooking times and prevent mushy consistency.

• Prep Time: 10 minutes
• Cook Time: 35 minutes
• Category: Dinner, Lunch, Snacks
• Method: Simmering
• Cuisine: Mexican

Nutrition

• Serving Size: 6
• Calories: 290
• Sugar: 4 g
• Sodium: 450 mg
• Fat: 7 g
• Saturated Fat: 1 g
• Unsaturated Fat: 5 g
• Trans Fat: 0 g
• Carbohydrates: 41 g
• Fiber: 8 g
• Protein: 20 g
• Cholesterol: 50 mg