When the temperatures start to drop, this rich and flavorful Mexican Chicken And Rice Soup will warm you to the core.
Soup. It’s one of those dishes that you probably don’t think about all that often. Some people only eat soup when they’re sick; some people only eat soup in the winter when it’s cold outside. Other people 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, tomatoes, chicken, and spices. The inviting notes of cumin, garlic, oregano, and chili powder bring the entire dish together, invoking flavors that are delightfully earthy and a little bit smoky. 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. Even in the spring and summer months, the flavors in this Mexican chicken and rice soup are inviting, so it always feels in season.
Is This Mexican Chicken And Rice Soup Healthy?
This is a relatively light recipe with plenty of healthy components. Chicken is a good source of lean protein, while the tomatoes, onion, and garlic are a great source of antioxidants and vitamins. White rice doesn’t offer a ton of nutritional value, though you could swap it for brown rice if you were concerned about getting more fiber, B vitamins, and iron (just note that brown rice takes longer to cook than white).
One thing to keep an eye on is salt content, as chicken broth can be quite high in sodium. I prefer a low-sodium variety to keep those levels more in check.
Chicken Soup Is A Universal Comfort Food
Chances are, there was a point in your life when you were sick and somebody made you a batch of chicken soup. Various versions of chicken soup exist all over the world, and somehow, they are all equally comforting.
Why is this, exactly? Well, for starters, the warm chicken broth is thought to soothe sore throats and sinus congestion. Chicken soup also contains protein, fat, salt, and sometimes carbs (if you’re including rice or noodles), which can help boost your energy levels when you’re feeling fatigued. The mild ingredients are also relatively easy to digest, making it perfect for those who may have a bit of stomach upset. So, the next time you’re feeling a bit under the weather, consider a bowl of chicken soup as the ultimate medicine.
How Do I Store Leftovers?
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 4 days. You can also freeze your Mexican chicken and rice soup for up to 3 months. When you are ready to eat it again, let it thaw before transferring it to a pot and heating it on the stovetop until it simmers.
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 the broth, and you can also sprinkle some Air-Fryer Tortilla Chips on your soup for an added crunch.
For some delicious 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
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
- Heat the olive oil in a large pot over medium heat. Add the diced onion and cook until translucent, about 5 minutes.
- Stir in the minced garlic, cumin, oregano, and chili powder, cooking for another minute until fragrant.
- Pour in the chicken broth and bring to a boil. Add the rice, reduce heat to low, cover, and simmer for 20 minutes.
- Add the shredded chicken and diced tomato to the pot. Season with salt and pepper. Continue to simmer until the rice is tender and the chicken is heated through, about 10 minutes.
- Serve the soup hot, garnished with chopped cilantro and lime wedges on the side.
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