Easy Mexican Chicken and Rice Soup Recipe

Easy Mexican Chicken and Rice Soup Recipe

How To Make Easy Mexican Chicken and Rice Soup

Flavorful and comforting, this soup recipe is loaded with Mexican-inspired flavors. The broth is spicy with a rich tomato base. It’s finished off with lime.

Preparation: 5 minutes
Cooking: 20 minutes
Total: 25 minutes



  • 2tbspolive oil
  • 1medium onion,diced
  • 1tsporegano,dried
  • ¼tspsalt,to taste
  • tspblack pepper,to taste
  • 15oztomatoes,fire roasted, diced, with juices
  • 6cupslow sodium chicken broth
  • 1cupcorn kernels,(fresh or frozen)
  • cupwhite rice,not cooked, (medium or long grain)
  • 2cupschicken,cooked and shredded
  • ½bunchfresh cilantro sprigs,for garnish
  • 2limes,quartered, for garnish
  • corn,or flour tortillas, to serve


  1. In a large pot over medium heat, warm the oil. Add the onion and oregano.

  2. Cook, stirring often for 3 to 4 minutes, or until the onion begins to soften. Stir in the salt and pepper.

  3. Add the tomatoes, chicken broth, corn, and rice. Bring to a boil over high heat. Turn down the heat and simmer for 18 to 20 minutes, or until the rice is tender.

  4. Add the chicken and simmer for 1 to 2 minutes, or until the chicken is hot. Taste, and season with more salt and pepper, if desired.

  5. Ladle the soup into bowls and serve hot with the cilantro and lime wedges on top, and warm tortillas on the side.


  • Calories: 276.45kcal
  • Fat: 13.60g
  • Saturated Fat: 3.15g
  • Trans Fat: 0.05g
  • Monounsaturated Fat: 6.98g
  • Polyunsaturated Fat: 2.49g
  • Carbohydrates: 24.65g
  • Fiber: 2.58g
  • Sugar: 4.16g
  • Protein: 16.12g
  • Cholesterol: 35.00mg
  • Sodium: 209.01mg
  • Calcium: 40.83mg
  • Potassium: 606.63mg
  • Iron: 1.62mg
  • Vitamin A: 63.56µg
  • Vitamin C: 19.22mg
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