Description
A soul-warming, flavor-packed soup made with tender shredded chicken, fluffy rice, and a rich tomato-chicken broth spiced with classic Mexican seasonings. Easy to prep, satisfying to eat, and perfect for meal prep or cozy nights.
Ingredients
1 ½ cups shredded cooked chicken
¾ cup long grain white rice
6 cups chicken broth
1 (10 oz) can diced tomatoes with green chilies
3 cloves garlic, minced
1 small yellow onion, diced
1 teaspoon ground cumin
1 teaspoon chili powder
¾ teaspoon salt
½ teaspoon black pepper
¼ cup chopped fresh cilantro
Lime wedges, for serving
Instructions
1. Heat a large soup pot over medium heat. Add a splash of oil, then sauté the diced onion until translucent, about 4–5 minutes.
2. Stir in the minced garlic and cook until fragrant, around 1 minute.
3. Add cumin, chili powder, salt, and black pepper. Stir for 30 seconds to toast the spices.
4. Pour in the chicken broth and canned diced tomatoes with green chilies. Stir well and bring to a gentle boil.
5. Add the rice, reduce heat to low, cover, and simmer for 15–20 minutes or until rice is tender.
6. Stir in the shredded chicken and simmer another 5–10 minutes to allow the flavors to combine.
7. Turn off the heat and stir in chopped cilantro.
8. Serve hot with lime wedges. Optional toppings: avocado slices, shredded cheese, or tortilla strips.
Notes
For best texture, cook rice fresh—avoid freezing soup with rice already in it.
You can add black beans, corn, or zucchini to bulk it up with extra veggies.
Use rotisserie chicken to cut down on cooking time without sacrificing flavor.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 260
- Sugar: 2g
- Sodium: 730mg
- Fat: 6g
- Saturated Fat: 1.5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 21g
- Cholesterol: 45mg
Keywords: chicken soup, Mexican chicken soup, chicken rice soup