17 Mexican Style Chicken And Rice Soup Recipe Dive Into Deliciousness!

Published on: May 6, 2024

Mexican style chicken and rice soup is a delicious and hearty dish that combines the vibrant flavors of Mexico with the comforting warmth of a classic chicken soup. This recipe is perfect for a chilly day or when you're in need of some comfort food. With bold ingredients like avocado, jalapeno, and cilantro, this soup is bursting with flavor and will leave you feeling satisfied and nourished. Let's dive into the recipe and learn how to make this authentic Mexican dish at home.

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Another Instant Pot recipe, this chicken and rice soup is a great option for a quick and easy meal. The pressure cooker infuses the flavors into the broth, creating a rich and delicious soup in a fraction of the time.
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Old Fashioned Crock Pot Chicken and Rice Soup

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This Mexican chicken and rice soup is a twist on the classic version, with the addition of black beans and corn for a heartier and more flavorful soup. The spices and lime juice add a burst of Mexican-inspired flavors that will have you craving more.
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Quick Chicken and Rice Soup

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Short on time? This quick chicken and rice soup is the perfect solution. Ready in just 15 minutes, this soup is perfect for a quick lunch or dinner. And the best part? It's still packed with delicious flavors.

Ingredients

For the soup:

  • 1 tablespoon olive oil
  • 1 pound boneless, skinless chicken breasts, cut into small pieces
  • 1 onion, diced
  • 3 cloves garlic, minced
  • 1 jalapeno, seeded and diced
  • 1 red bell pepper, diced
  • 1 can diced tomatoes
  • 1 cup corn kernels
  • 1 cup black beans, drained and rinsed
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • 4 cups chicken broth
  • Salt and pepper to taste

For the toppings:

  • 1 avocado, diced
  • 1/4 cup chopped cilantro
  • 1 lime, cut into wedges
  • Tortilla chips

Instructions

  1. In a large pot, heat olive oil over medium heat. Add chicken and cook for 5-6 minutes, until browned.
  2. Add onion, garlic, jalapeno, and bell pepper to the pot. Cook for another 3-4 minutes, until vegetables are softened.
  3. Stir in diced tomatoes, corn, black beans, cumin, and chili powder. Cook for 2-3 minutes.
  4. Pour in chicken broth and bring to a boil. Reduce heat and let simmer for 20-25 minutes.
  5. Season with salt and pepper to taste.
  6. Serve hot and top with avocado, cilantro, and a squeeze of lime. Serve with tortilla chips on the side.
This Mexican style chicken and rice soup is the perfect combination of spice, protein, and veggies to keep you feeling full and satisfied. The flavors from the jalapeno, cilantro, and avocado give this soup a refreshing and zesty kick, while the chicken and black beans provide a good source of protein. The corn and red bell pepper add a nice crunch and brightness to the dish. This soup is also great for meal prep, as it can be stored in the fridge for a few days and reheated for a quick and easy lunch or dinner. So why not give this authentic Mexican dish a try and bring some exciting flavors to your next meal?
17 mexican style chicken and rice soup recipe Dive into deliciousness!

Easy Mexican Chicken and Rice Soup

yield: 5 total time: 25 minutes
4.3 Stars (27 reviews)
View Recipe

Ingredients

  • 2 tablespoons olive oil
  • 1 onion medium, diced
  • 1 teaspoon dried oregano
  • 1/4 teaspoon salt or to taste
  • 1/8 teaspoon black pepper or to taste
  • 15 ounces fire roasted diced tomatoes with juices
  • 6 cups low sodium chicken broth
  • 1 cup frozen corn kernels or fresh
  • 1/3 cup long-grain white rice or medium-, not cooked
  • 2 cups chicken cooked and shredded, See Recipe Note
  • 1/2 bunch cilantro sprigs fresh, for garnish, optional
  • 2 limes quartered, for garnish, optional
  • corn tortillas to serve

Nutrition

  • Calories : 320 calories
  • Carbohydrate : 33 grams
  • Cholesterol : 60 milligrams
  • Fat : 12 grams
  • Fiber : 3 grams
  • Protein : 27 grams
  • SaturatedFat : 1.5 grams
  • Sodium : 280 milligrams
  • Sugar : 3 grams
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