Description
This Mexican Chicken Rice Soup is a hearty, flavorful dish featuring shredded chicken, tender rice, and a rich broth infused with tomatoes, garlic, and Mexican spices. It’s easy to make, naturally gluten-free, and perfect for meal prep or a comforting family dinner!
Ingredients
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- 1 tablespoon olive oil
- 1 small onion, diced
- 3 cloves garlic, minced
- 1 jalapeño, diced (optional, for heat)
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon dried oregano
- 1/2 teaspoon salt (adjust to taste)
- 1/2 teaspoon black pepper
- 6 cups low-sodium chicken broth
- 1 (14.5 oz) can fire-roasted diced tomatoes
- 1 cup cooked shredded chicken (or 2 raw chicken breasts)
- 3/4 cup uncooked white rice (or brown rice, see notes)
- 1 (15 oz) can black beans, drained and rinsed
- 1 cup corn (fresh, frozen, or canned)
- Juice of 1 lime
- 1/4 cup fresh cilantro, chopped
Optional Toppings:
- Sliced avocado
- Shredded cheese (cheddar, Monterey Jack, or cotija)
- Sour cream or Greek yogurt
- Crushed tortilla chips
Instructions
Step 1: Sauté the Aromatics
- Heat olive oil in a large pot over medium heat.
- Add onion and jalapeño, and sauté for 3-4 minutes, until softened.
- Stir in garlic, cumin, chili powder, smoked paprika, oregano, salt, and black pepper. Cook for 30 seconds until fragrant.
Step 2: Simmer the Soup
- Pour in chicken broth and fire-roasted tomatoes.
- If using raw chicken breasts, add them to the pot now.
- Bring to a boil, then reduce heat to low and let simmer for 20 minutes (if using raw chicken) or 10 minutes (if using pre-cooked shredded chicken).
Step 3: Add Rice & Final Ingredients
- Stir in rice, black beans, and corn.
- If you added raw chicken earlier, remove it now, shred it with two forks, and return it to the pot.
- Simmer for 10-15 more minutes, or until the rice is tender.
Step 4: Finish & Serve
- Stir in lime juice and chopped cilantro. Adjust seasoning as needed.
- Serve hot with your favorite toppings!
Notes
- Using Brown Rice? Add it with the broth at the beginning since it takes longer to cook (35-40 minutes).
- 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. Stir in cooked rice and lime juice before serving.
- Make It Creamy: Stir in ½ cup heavy cream or coconut milk for a richer texture.