Mexican Chicken and Rice Soup (Sopa de Pollo y Arroz) Recipe

Mexican Chicken and Rice Soup (Sopa de Pollo y Arroz) Recipe

How To Make Mexican Chicken and Rice Soup (Sopa de Pollo y Arroz)

Spice up your meals with these easy-to-follow Mexican recipes! Explore a variety of dishes and new flavors to try out for your next big meals. We have it all from the classic tacos, crunchy empanadas, freshly made margaritas, and more. These exciting Mexican recipes are sure to please any crowd. So try them out for your next big gathering, or simply cook them up for when you’re craving some Mexican cuisine.

Preparation: 15 minutes
Cooking: 45 minutes
Total: 1 hour



  • 1 lb chicken breasts, boneless and skinless
  • 1 cup white rice
  • 1 onion, diced
  • 2 cloves garlic, minced
  • 1 jalapeno pepper, seeded and diced
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • 4 cups chicken broth
  • 1 cup diced tomatoes
  • 1 cup frozen corn
  • 1 cup black beans, rinsed and drained
  • Juice of 1 lime
  • Salt and pepper to taste
  • Fresh cilantro, chopped (for garnish)
  • Avocado slices (for serving)
  • Lime wedges (for serving)


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

  2. Add the chicken breasts to the pot and cook until browned on both sides. Remove the chicken and set aside.

  3. In the same pot, add the rice, cumin, and oregano. Stir and cook for a few minutes, until the rice is coated in the seasonings.

  4. Pour in the chicken broth and bring to a boil. Reduce the heat to low, cover the pot, and let the rice cook for about 15 minutes, or until tender.

  5. While the rice is cooking, shred the chicken using a fork.

  6. Once the rice is cooked, add the shredded chicken, diced tomatoes, frozen corn, and black beans to the pot. Stir well.

  7. Simmer the soup for another 15 minutes, until all the flavors are well combined.

  8. Stir in the lime juice and season with salt and pepper to taste.

  9. Remove from heat and serve the Mexican chicken and rice soup hot, garnished with fresh cilantro. Serve with avocado slices and lime wedges on the side.


  • Calories : 420kcal
  • Total Fat : 8g
  • Saturated Fat : 2g
  • Cholesterol : 66mg
  • Sodium : 1087mg
  • Total Carbohydrates : 57g
  • Dietary Fiber : 7g
  • Sugar : 4g
  • Protein : 35g
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