Mexican Chicken Rice Soup Recipe

This Mexican Chicken Rice Soup is a warm, comforting, and flavorful dish made with tender chicken, hearty rice, and a rich, spiced broth. Infused with Mexican seasonings, lime juice, and fresh cilantro, this soup is the perfect balance of savory, tangy, and slightly spicy flavors. It’s a one-pot meal that’s easy to make and perfect for meal prep or a cozy dinner.

Why You’ll Love This Recipe

• Rich and comforting – A flavorful broth with tender chicken and rice.
• Easy one-pot meal – Simple ingredients and minimal cleanup.
• Hearty and filling – Packed with protein, veggies, and carbs.
• Great for meal prep – Reheats beautifully and can be frozen.
• Customizable – Adjust the spice level, add more veggies, or use different rice.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 1 tablespoon olive oil
• 1 small onion (chopped)
• 3 cloves garlic (minced)
• 1 jalapeño (seeded and diced, optional for heat)
• 1 teaspoon ground cumin
• ½ teaspoon chili powder
• ½ teaspoon smoked paprika
• ½ teaspoon oregano
• 1 teaspoon salt (or to taste)
• ¼ teaspoon black pepper
• 6 cups chicken broth
• 2 boneless, skinless chicken breasts (or thighs)
• ¾ cup uncooked long-grain white rice (or brown rice)
• 1 (14.5 oz) can fire-roasted diced tomatoes
• 1 cup corn (frozen or canned, drained)
• 1 (15 oz) can black beans (drained and rinsed)
• 1 tablespoon lime juice (freshly squeezed)
• ¼ cup fresh cilantro (chopped)

Optional Add-Ins:

• ½ teaspoon red pepper flakes (for extra spice)
• 1 zucchini (diced, for extra veggies)
• ½ cup diced bell peppers
• ½ teaspoon chipotle powder (for a smoky flavor)

Toppings:

• Avocado slices
• Shredded cheese (cheddar, Monterey Jack)
• Sour cream or Greek yogurt
• Crushed tortilla chips
• Extra lime wedges

Directions

this recipe

1. Sauté the aromatics:

• Heat olive oil in a large pot over medium heat.
• Add onion, garlic, and jalapeño; sauté for 3–4 minutes until softened.
• Stir in cumin, chili powder, smoked paprika, oregano, salt, and black pepper.

2. Add broth and chicken:

• Pour in chicken broth and add chicken breasts.
• Bring to a boil, then reduce heat and simmer for 15 minutes.

3. Cook the rice:

• Stir in rice, fire-roasted tomatoes, corn, and black beans.
• Cover and let simmer for 15–20 minutes, or until rice is tender.

4. Shred the chicken:

• Remove the chicken, shred it with two forks, and return it to the pot.

5. Finish and serve:

• Stir in lime juice and fresh cilantro.
• Ladle into bowls and top with your favorite toppings.

Servings and Timing

• Servings: 6 servings
• Prep Time: 10 minutes
• Cook Time: 35 minutes
• Total Time: 45 minutes

Variations

• Spicy Version: Add diced chipotle peppers or extra red pepper flakes.
• Creamy Mexican Chicken Rice Soup: Stir in ½ cup heavy cream or ½ cup sour cream at the end.
• Low-Carb Option: Substitute cauliflower rice instead of regular rice.
• Slow Cooker Version: Add all ingredients (except rice and lime juice) to a slow cooker. Cook on LOW for 6–8 hours or HIGH for 3–4 hours. Add cooked rice before serving.
• Vegetarian Option: Replace chicken with extra beans or tofu and use vegetable broth.

Storage/Reheating

• Storage: Store in an airtight container in the refrigerator for up to 4 days.
• Freezing: Freeze in a freezer-safe container for up to 3 months. (If using rice, consider freezing without it and adding fresh rice when reheating.)
• Reheating: Warm on the stovetop over medium heat, adding extra broth if needed. Microwave in 30-second intervals, stirring between.

FAQs

Can I use cooked rice instead of uncooked?

Yes! Stir in 1 ½ cups of cooked rice in the last 5 minutes of cooking.

Can I make this in an Instant Pot?

Yes! Pressure cook on high for 12 minutes, then do a quick release, shred the chicken, and stir in cooked rice.

What’s the best rice to use?

Long-grain white rice, jasmine rice, or basmati work best. Brown rice can be used but requires a longer cooking time.

Can I use rotisserie chicken?

Yes! Add shredded rotisserie chicken in the last 5 minutes of cooking.

How do I keep the rice from getting mushy?

Cook the rice separately and add it just before serving.

What’s the best broth for this soup?

Homemade chicken broth or a high-quality store-bought broth for the best flavor.

Can I skip the beans?

Yes! The soup will still be delicious without them.

Can I make this soup dairy-free?

Yes! This soup is naturally dairy-free, just avoid cheese or sour cream toppings.

What can I serve with this soup?

It pairs well with cornbread, warm tortillas, or a fresh green salad.

How do I make the soup thicker?

Let it simmer longer, mash some of the beans, or add a cornstarch slurry (1 tablespoon cornstarch + 2 tablespoons water).

Conclusion

This Mexican Chicken Rice Soup is a hearty, flavorful, and easy-to-make meal that’s perfect for any occasion. Whether you like it mild or extra spicy, this soup is guaranteed to satisfy. Try it today and enjoy a cozy, delicious bowl of homemade comfort!

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