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.
Ingredients
Scale
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
Instructions
- Warm olive oil in a spacious pot over medium flame, creating a flavorful base for the soup.
- Gently sauté diced onions and minced jalapeños until they become translucent and aromatic, releasing their subtle flavors.
- 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.
- Stream in chicken broth and fire-roasted tomatoes, creating a rich, vibrant liquid foundation.
- If working with raw chicken breasts, immerse them directly into the simmering mixture.
- 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.
- Incorporate rice, black beans, and corn, stirring to distribute ingredients evenly throughout the soup.
- For raw chicken preparations, extract the breasts, shred using two forks, and return to the pot.
- Continue simmering for an additional 10-15 minutes until rice reaches perfect tenderness and absorbs the surrounding flavors.
- Brighten the soup with a splash of lime juice and a handful of freshly chopped cilantro, adjusting seasonings to personal preference.
- 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