Mexican Chicken Rice Soup

By Weatherly Becker-GottliebAug 27, 2024Jump to Recipe

When the temperatures start to drop this rich and flavorful soup will warm you to the core.

Table of Contents

Soup. It’s one of those dishes that you probably do not think about often. Some people only eat soup when they are sick, some people only eat soup in the winter when it is cold outside. Other people probably only eat soup when they see it as an appetizer or a side on a restaurant menu. I, however, will eat soup any time I feel the urge, regardless of health, weather, or location. I feel the same way about Southwestern and Mexican cuisine, it does not need to be a Tuesday for me to eat a taco. So, when it comes to this recipe for Mexican chicken and rice soup, I will enjoy it any time, any place. A perfect blend of rich Mexican flavors and the warm inviting broth of a perfect soup – this recipe truly is the best of both worlds.

This Mexican chicken and rice soup takes root from the traditional flavors and ingredients of Mexican cuisine – using rice, onions, tomato, chicken, and spices. You are essentially deconstructing a Mexican dinner plate and putting it into a soup. The inviting spices of cumin, garlic, oregano, and chili powder bring the entire dish together, making a hearty and delicious soup. I was surprised the first time I made this soup that it was as filling as it was and now it is a staple of my cooking at home. I think it is better than any chicken tortilla or chicken and rice soup you will ever find at a restaurant or in the grocery store. Even in the spring and summer, the flavors in this Mexican chicken and rice soup are inviting, so it always feels in season.

Is Mexican Chicken and Rice Soup Healthy?

When trying to decide if this Mexican chicken and rice soup is healthy you need to break down its components. A lot of people think that Mexican food is generally heavy and loaded with cheese and sour cream, but with this soup that is not the case. In fact, this Mexican chicken and rice soup is not only dairy-free but is also gluten-free making it an ideal soup for those with a gluten intolerance or celiac disease. It uses shredded chicken, which is one of the leanest meat proteins you can get, and the white rice is a good source of carbohydrates. For those looking to make this recipe vegan, take the chicken out and substitute soy or tempeh and swap the chicken broth with a vegetable broth instead.

Can I Alter The Ingredients In this recipe?

With this recipe, there are a number of swaps and alterations you can make that’ll still result in a tasty soup. For instance, you can substitute brown rice in place of the white rice for some added antioxidants. You can also easily substitute your chicken broth for vegetable broth. Most vegetable broths are tomato-forward and seeing as tomatoes are already a part of the recipe it won’t disrupt your flavor profile too extensively. There is also the ability to add corn or black beans into the recipe for an extra vegetable or protein. It’s totally up to you!

INGREDIENTS

1 tablespoon olive oil
1 medium onion, diced
2 cloves garlic, minced
1 teaspoon ground cumin
1/2 teaspoon dried oregano
1/4 teaspoon chili powder
6 cups low-sodium chicken broth
1 cup long-grain white rice
2 cups cooked chicken, shredded
1 large tomato, diced
Salt and pepper to taste
Fresh cilantro, chopped for garnish
1 lime, cut into wedges for serving

INSTRUCTIONS

Sauté

Cook onions, then add garlic and spices.

Simmer

Add broth and rice, cook until rice is tender.

Combine

Mix in chicken and tomato, then garnish and serve.

Devour!

FAQs & Tips

How to Make Ahead and Store

For any leftover soup, I recommend letting it cool to room temperature and then transferring it into a sealed airtight container. You can store it in the refrigerator for up to 5 days. You can also freeze your Mexican chicken and rice soup for up to 6 months. When you are ready to eat it again, let it thaw before transferring to a pot and heating it on the stovetop until it simmers.

Can I make my Mexican chicken and rice soup spicy?

The soup naturally has a spice to it from the cumin, garlic, and chili powder, but if you would like to give it an additional kick, I recommend slicing some fresh jalapeños and sautéing them with your onions and garlic. The oils from the jalapeños will give you a culturally appropriate boost in heat.

Do I have to roast my own chicken?

While you absolutely can roast your own chicken, I usually do not. I often buy a rotisserie chicken from my local grocer, if you get them right as they are coming out of the rotisserie, they hold in all their juices and are perfect for shredding.

Serving Suggestions

This Mexican chicken and rice soup is the perfect main meal for an evening feast. It requires very little to be fantastic. I like to warm some fresh corn tortillas and dip them in my soup and you can also sprinkle Air Fryer Tortilla Chips on your soup for an added crunch.

For some Latin American themed sides, try a Grilled Corn Salad with Avocado and Jalapeño or a Tex-Mex Burrito with Acorn Squash if you want something more filling. Finally, if you are trying to make a night of it, whip yourself up a Spicy Margarita or a refreshing Watermelon Sangria and enjoy.

Recipe