Mexican Chicken Rice Soup

WANT TO SAVE THIS RECIPE?

When the craving for comfort strikes, few things hit the spot like a bowl of Mexican Chicken Rice Soup. This dish combines the soul-warming essence of homemade chicken soup with the vibrant flavors of Mexican cuisine—all in one bowl. It’s hearty without being heavy, nourishing, and full of textures that make each spoonful satisfying.

With shredded chicken, tender rice, tomatoes, and fresh herbs, this soup is as versatile as it is flavorful. It works perfectly as a make-ahead lunch or a cozy dinner, and it’s easily adaptable to what you have on hand. Whether you’re curled up on the couch or feeding a crowd, this soup brings warmth and depth with minimal fuss.

---

Preparation Phase & Tools to Use

To make a smooth, stress-free batch of Mexican Chicken Rice Soup, having the right tools makes all the difference:

• Large Soup Pot or Dutch Oven: This is your base of operations. It needs to be deep enough to hold the liquid, chicken, rice, and vegetables comfortably while allowing space to stir freely.
• Sharp Chef’s Knife: Essential for chopping onions, garlic, tomatoes, and herbs quickly and efficiently.
• Cutting Board: Preferably non-slip for safety while chopping ingredients.
• Ladle: For serving the soup neatly without spills.
• Measuring Cups and Spoons: Precision matters, especially when it comes to spices and rice-to-broth ratio.
• Tongs or Two Forks: For shredding the cooked chicken before adding it back to the soup.

Having these tools ready ensures the cooking process flows smoothly and the end result is a flavorful, well-balanced soup.

---

Ingredients for the Mexican Chicken Rice Soup

• Shredded Cooked Chicken: The protein-rich base of the soup. Use rotisserie for convenience or leftover chicken for zero waste.
• Long Grain White Rice: Adds heartiness and a soft texture that absorbs all the delicious flavors.
• Chicken Broth: The soul of the soup. It ties everything together with deep, savory notes.
• Canned Diced Tomatoes with Green Chilies: Brings acidity, brightness, and a subtle kick.
• Garlic & Onion: Aromatic essentials that build flavor right from the start.
• Ground Cumin & Chili Powder: Gives the soup its classic Mexican warmth and spice.
• Salt & Black Pepper: To balance and enhance every ingredient.
• Fresh Cilantro: Stirred in at the end for a fresh, herby finish.
• Lime Wedges (for serving): A final squeeze wakes up all the flavors.

---

How To Make the Mexican Chicken Rice Soup

Step 1: Build the Flavor Base

Heat a large soup pot over medium heat. Add a splash of oil, then sauté diced onion until translucent. Add minced garlic and cook until fragrant, about 1 minute.

Step 2: Season It Right

Stir in ground cumin, chili powder, salt, and pepper. Let the spices toast for 30 seconds to release their aroma.

Step 3: Add the Core Ingredients

Pour in the chicken broth and diced tomatoes with green chilies. Bring to a gentle boil, then reduce heat and add the rice. Cover and simmer until rice is cooked through (usually 15–20 minutes).

Step 4: Fold in the Chicken

Add shredded cooked chicken to the pot. Let it simmer for 5–10 minutes so it can absorb the flavors.

Step 5: Garnish and Serve

Turn off the heat, stir in chopped cilantro, and serve with lime wedges on the side. For extra texture, top with avocado slices or tortilla strips if you like.

---

How to Serve and Store Mexican Chicken Rice Soup

This soup is best enjoyed piping hot, ladled into wide bowls with a generous sprinkle of fresh cilantro and a bright squeeze of lime. It pairs beautifully with warm flour tortillas or a side of cornbread for a comforting meal. For an extra touch, top it with sliced avocado, shredded cheese, or a dollop of sour cream.

When it comes to storing leftovers, let the soup cool completely before transferring it to airtight containers. It keeps well in the refrigerator for up to 4 days. If freezing, portion into freezer-safe bags or containers without the rice (as it tends to get mushy when thawed). Add freshly cooked rice when reheating for best texture.

---

Frequently Asked Questions

What kind of chicken works best for this soup?

Cooked and shredded rotisserie chicken is a convenient and flavorful option. You can also use leftover roasted or poached chicken breasts or thighs.

Can I use brown rice instead of white?

Yes, but keep in mind that brown rice takes longer to cook and has a firmer texture. Adjust the cooking time accordingly or pre-cook the rice before adding.

How can I make this soup spicier?

Add a chopped jalapeño or serrano pepper when sautéing the onion and garlic, or use hot diced tomatoes with chilies.

Is this soup gluten-free?

Yes, as long as your chicken broth and any toppings (like tortilla strips) are certified gluten-free.

Can I make it vegetarian?

Absolutely! Swap the chicken for black beans or chickpeas and use vegetable broth. The flavor remains rich and satisfying.

What’s the best way to reheat this soup?

Gently reheat on the stovetop over medium-low heat, adding a splash of broth or water if needed. Stir frequently to keep the rice from sticking.

---

Want More Soup Ideas with Bold Flavor?

If you loved this Mexican Chicken Rice Soup, you might want to try these hearty, satisfying soup recipes next:

• Creamy Alfredo Lasagna Soup for a rich, cheesy twist on a comfort classic.
• Hearty Creamy Ditalini Soup for a thick, cozy dinner-in-a-bowl.
• Moroccan Sweet Potato Soup when you’re craving something sweet and spiced.
• Louisiana Seafood Gumbo for a Southern coastal-inspired bowl.
• Creamy Parmesan Italian Sausage Soup for a savory, meaty soup with Italian flair.

And if you’re always on the hunt for cozy, nourishing meals, check out my daily recipes on Pinterest at Life With Olivia.

---

Save This Recipe for Later

📌 Save this recipe to your Pinterest soup board so you can come back to it whenever you need a warm, satisfying meal.

Tried this recipe? Let me know how it turned out! Did you add extra veggies, go spicier, or keep it classic? I’m always excited to hear how others make this recipe their own. Feel free to drop your questions in the comments—let’s help each other make soup nights even better.

---

Print

WANT TO SAVE THIS RECIPE?