Mexican Chicken & Wild Rice Soup Recipe

Mexican Chicken & Wild Rice Soup Recipe

Photos of Mexican Chicken & Wild Rice Soup Recipe

How To Make Mexican Chicken & Wild Rice Soup

From frying, roasting, grilling to slow-cooking, these chicken recipes are sure to hit the spot for our favorite lean meat to bring out the flavors in every meal that chicken lovers can’t resist.

Preparation: 10 minutes
Cooking: 45 minutes
Total: 55 minutes



  • 1 lb boneless, skinless chicken breasts
  • 1 cup wild rice
  • 1 onion, diced
  • 2 cloves garlic, minced
  • 1 jalapeno, seeded and diced
  • 1 red bell pepper, diced
  • 1 can diced tomatoes
  • 4 cups chicken broth
  • 2 tsp chili powder
  • 1 tsp cumin
  • 1 tsp paprika
  • 1/2 tsp oregano
  • 1/4 tsp cayenne pepper
  • Salt and pepper, to taste
  • Fresh cilantro, for garnish
  • Lime wedges, for serving


  1. In a large pot, heat some oil over medium heat. Add the onion, garlic, jalapeno, and red bell pepper. Cook until softened.

  2. Push the vegetables to the side and add the chicken breasts to the pot. Cook until browned on both sides.

  3. Add the wild rice, diced tomatoes, chicken broth, chili powder, cumin, paprika, oregano, and cayenne pepper to the pot. Season with salt and pepper.

  4. Bring the soup to a boil, then reduce heat and simmer for about 30 minutes, or until the chicken is cooked through and the rice is tender.

  5. Remove the chicken breasts from the pot and shred them using two forks. Return the shredded chicken to the pot.

  6. Adjust seasoning to taste. If the soup is too thick, you can add more chicken broth or water.

  7. Serve hot, garnished with fresh cilantro and a squeeze of lime juice.


  • Calories : 320kcal
  • Total Fat : 4g
  • Saturated Fat : 1g
  • Cholesterol : 75mg
  • Sodium : 1000mg
  • Total Carbohydrates : 40g
  • Dietary Fiber : 6g
  • Sugar : 5g
  • Protein : 32g
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