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.
Serves:
Ingredients
- 2tbspolive oil
- 1medium onion,diced
- 1tsporegano,dried
- ¼tspsalt,to taste
- ⅛tspblack pepper,to taste
- 15oztomatoes,fire roasted, diced, with juices
- 6cupslow sodium chicken broth
- 1cupcorn kernels,(fresh or frozen)
- ⅓cupwhite 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
Instructions
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In a large pot over medium heat, warm the oil. Add the onion and oregano.
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Cook, stirring often for 3 to 4 minutes, or until the onion begins to soften. Stir in the salt and pepper.
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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.
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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.
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Ladle the soup into bowls and serve hot with the cilantro and lime wedges on top, and warm tortillas on the side.
Nutrition
- 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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