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Easy Mexican Chicken and Rice Soup
Easy Mexican Chicken and Rice Soup
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Prep Time:
5 minutes
Cook Time:
20 minutes
Total Time:
25 minutes
Spicy Mexican Chicken Rice Soup with cilantro, lime, and tortillas on the side.
Ingredients:
  • 2 tablespoons olive oil
  • 1 medium onion, diced
  • 1 teaspoon dried oregano
  • 1/4 teaspoon salt, or to taste
  • 1/8 teaspoon black pepper, or to taste
  • 1 (15-ounce) can fire-roasted diced tomatoes, with juices
  • 6 cups low-sodium chicken broth
  • 1 cup fresh or frozen corn kernels
  • 1/3 cup medium- or long-grain white rice (not cooked)
  • 2 cups cooked and shredded chicken (See Recipe Note)
  • Leaves from 1/2 bunch fresh cilantro sprigs, for garnish
  • 1 to 2 limes, quartered, for garnish
  • Corn or flour tortillas, to serve
Instructions:
  • In a large pot over medium heat, heat the oil. Add the onion and oregano and sauté for 3 to 4 minutes until the onion softens. Season with salt and pepper.
  • Simmer the soup by combining tomatoes, chicken broth, corn, and rice. Bring to a boil, then reduce heat and simmer for 18 to 20 minutes until the rice is tender.
  • Add the chicken to the pot and simmer for 1 to 2 minutes until heated through. Adjust seasoning with more salt and pepper to taste.
  • To serve the soup, spoon it into bowls and garnish with fresh cilantro and lime wedges. Enjoy it hot alongside warm tortillas.

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