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.
Serves:
Ingredients
- 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
Instructions
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In a large pot, heat some oil over medium heat. Add the onion, garlic, jalapeno, and red bell pepper. Cook until softened.
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Push the vegetables to the side and add the chicken breasts to the pot. Cook until browned on both sides.
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Add the wild rice, diced tomatoes, chicken broth, chili powder, cumin, paprika, oregano, and cayenne pepper to the pot. Season with salt and pepper.
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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.
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Remove the chicken breasts from the pot and shred them using two forks. Return the shredded chicken to the pot.
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Adjust seasoning to taste. If the soup is too thick, you can add more chicken broth or water.
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Serve hot, garnished with fresh cilantro and a squeeze of lime juice.
Nutrition
- 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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