This flavorful Mexican chicken and rice soup combines shredded chicken, savory broth, corn, jalapenos, and chayote, all stirred into a rich tomato base. It's a warm and comforting meal that's perfect for any day of the week.
Chayote is a type of squash that is common in dishes from Mexico. It's not as common in the U.S., but can generally be found in large grocery stores or Mexican markets. Chipotles in adobo sauce is a unique ingredient that gives this soup its smoky flavor. It can be found in the Hispanic foods section of most grocery stores.
Ingredients for Mexican Chicken and Rice Soup
Olive oil: Used for sautéing the vegetables and creating a flavorful base.
White onion: Adds a sweet, caramelized flavor when sautéed.
Jalapenos: Provides a spicy kick. Adjust amount depending on your heat preference.
Chayote: A mild-tasting vegetable that adds a nice crisp texture.
Garlic: Adds a pungent, savory flavor.
Chicken broth: Forms the base of the soup, providing depth and richness.
Crushed tomatoes: Provides a hearty texture and sweet, tangy flavor.
Corn: Adds a sweet contrast to the spicy and savory flavors.
Chipotles in adobo sauce: Gives the soup a smoky, spicy flavor.
Adobo sauce: An extra addition to enhance the smoky flavor.
Chicken: The main protein, shredded for easy eating.
White rice: Adds a hearty, starchy component.
Salsa verde: Adds a tangy kick and extra layer of flavor.
Lime juice: Brightens up the soup with its acidity.
Salt and pepper: Used for seasoning.
Avocado: Provides creaminess and a fresh taste.
Cilantro: Adds a fresh, herbal note.
Tortilla chips: Adds a crunchy texture contrast.
Queso fresco: A crumbly Mexican cheese that adds a creamy, salty element.
One reader, Gnni Monson says:
This Mexican chicken and rice soup recipe is a game-changer! The flavors are so vibrant and comforting. It's the perfect blend of spicy and savory, and the addition of salsa verde gives it a unique twist. The garnishes take it to the next level. It's a must-try for any soup lover!
Key Techniques for Mastering Mexican Chicken and Rice Soup
How to sauté the vegetables: In a large stockpot, heat the olive oil over medium-high heat. Add the onion, jalapenos, and chayote, and sauté for 5 minutes until the onion is translucent and tender.
How to simmer the soup: After adding the chicken broth, tomatoes, corn, and chipotles, heat the mixture until nearly boiling. Then, reduce the heat to medium-low and let the soup simmer for at least 10 minutes.
How to season the soup: Once the soup is simmering, stir in the chicken, rice, salsa verde, and lime juice. Then, season the soup with salt and pepper to taste.
How to garnish the soup: Serve the soup warm and garnish with diced avocado, fresh cilantro, tortilla chips, and crumbled queso fresco. Additional lime wedges can also be served on the side.
How To Make Mexican Chicken and Rice Soup
Creamy rice soup with a distinct Mexican flavor. This simple dish combines tomatoes, peppers, corns, and garnished with avocadoes for that fresh taste.
Serves:
Ingredients
- 1tbspolive oil
- 1smallwhite onion,chopped
- 2jalapeños,seeded and chopped
- half a chayote,diced, optional
- 3clovesgarlic,minced
- 4cupschicken broth
- 28ozcan crushed tomatoes
- 1cupwhole-kernel corn,canned or frozen
- 3chipotles in adobo sauce,roughly chopped
- 1tbspadobo sauce
- 2cupsshredded cooked chicken
- 1cupcooked white rice
- ⅔cupsalsa verde
- juice of half a lime
- salt and pepper
Garnish:
- diced avocado
- fresh cilantro
- tortilla chips
- crumbled queso fresco
- additional lime wedges
Instructions
-
Heat oil in a large stockpot over medium-high heat. Add onion, jalapenos, and chayote, and saute for 5 minutes until the onion is translucent and tender.
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Add garlic and saute for an additional minute until fragrant.
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Add chicken broth, tomatoes, corn, chipotles, adobo sauce, and stir to combine.
-
Heat until nearly boiling, then reduce heat to medium-low and let simmer for at least 10 minutes.
-
Stir in the chicken, rice, salsa verde, and lime juice, and then season with salt and pepper.
-
Serve warm garnished with lots of fresh avocado, cilantro, tortilla chips and queso fresco.
Nutrition
- Calories: 322.84kcal
- Fat: 8.64g
- Saturated Fat: 1.90g
- Trans Fat: 0.00g
- Monounsaturated Fat: 3.98g
- Polyunsaturated Fat: 1.70g
- Carbohydrates: 44.53g
- Fiber: 7.97g
- Sugar: 15.17g
- Protein: 21.75g
- Cholesterol: 39.80mg
- Sodium: 1462.32mg
- Calcium: 111.43mg
- Potassium: 1135.46mg
- Iron: 4.53mg
- Vitamin A: 268.82µg
- Vitamin C: 70.78mg
Elevate Your Mexican Soup Game with This Technique Tip
When preparing the chicken for this recipe, it's best to use leftover rotisserie chicken or any other cooked chicken you have on hand. This not only saves time, but also adds a depth of flavor to the soup. If you're starting with raw chicken, you can simply season it with salt and pepper, then sauté it in the pot before you start cooking the vegetables. Remove it, set it aside, and then add it back in at the end as the recipe instructs. This will give your chicken a nice sear and add an extra layer of flavor to your soup.
Time-Saving Tips for Mexican Chicken and Rice Soup Preparation
Prep ahead: Chop vegetables and cook the chicken in advance to streamline the cooking process.
Use a pressure cooker: Speed up the soup-making process by using a pressure cooker to cook the chicken and vegetables quickly.
Buy pre-cooked chicken: Save time by using store-bought rotisserie chicken or pre-cooked chicken strips.
Multi-task: While the soup simmers, prepare the garnishes and set the table to make the most of your time.
Invest in a good knife: A sharp, quality knife will make chopping ingredients quicker and more efficient.
Organize ingredients: Before starting, gather and organize all the ingredients and utensils needed for the recipe to avoid last-minute searches.
Substitute Ingredients For Mexican Chicken and Rice Soup Recipe
olive oil - Substitute with avocado oil: Avocado oil has a similar mild flavor and high smoke point, making it a suitable substitute for olive oil in this recipe.
white onion - Substitute with yellow onion: Yellow onions have a slightly stronger flavor than white onions, but they can be used as a substitute in this recipe without significantly altering the taste.
jalapenos - Substitute with serrano peppers: Serrano peppers have a similar heat level to jalapenos and can be used as a substitute to add spiciness to the soup.
chayote - Substitute with zucchini: Zucchini can provide a similar texture and mild flavor to chayote in the soup.
garlic - Substitute with garlic powder: If fresh garlic is not available, garlic powder can be used as a substitute, but adjust the quantity to taste.
chicken broth - Substitute with vegetable broth: Vegetable broth can be used as a substitute for chicken broth to make the soup vegetarian-friendly.
crushed tomatoes - Substitute with diced tomatoes: Diced tomatoes can be used as a substitute for crushed tomatoes, providing a chunkier texture to the soup.
whole-kernel corn - Substitute with frozen corn: Frozen corn can be used as a substitute for whole-kernel corn, and it retains its sweetness and texture when added to the soup.
chipotles in adobo sauce - Substitute with smoked paprika: Smoked paprika can provide a smoky flavor similar to chipotles in adobo sauce when used in moderation.
adobo sauce - Substitute with barbecue sauce: Barbecue sauce can add a smoky and tangy flavor similar to adobo sauce when used as a substitute.
shredded cooked chicken - Substitute with shredded cooked turkey: Shredded cooked turkey can be used as a substitute for chicken, providing a similar texture and flavor to the soup.
white rice - Substitute with brown rice: Brown rice can be used as a substitute for white rice, adding a nuttier flavor and extra fiber to the soup.
salsa verde - Substitute with green enchilada sauce: Green enchilada sauce can be used as a substitute for salsa verde, providing a tangy and flavorful base for the soup.
lime - Substitute with lemon: Lemon juice can be used as a substitute for lime juice, providing a similar level of acidity and brightness to the soup.
avocado - Substitute with guacamole: Guacamole can be used as a substitute for diced avocado, adding flavor and creaminess to the soup.
tortilla chips - Substitute with tortilla strips: Tortilla strips can be used as a substitute for tortilla chips, providing a crunchy topping for the soup.
queso fresco - Substitute with cotija cheese: Cotija cheese can be used as a substitute for queso fresco, providing a similar crumbly texture and salty flavor to the soup.
Presentation Tips for a Delightful Mexican Soup Experience
Elevate the plating: When presenting the Mexican Chicken and Rice Soup, focus on creating an artful and visually appealing presentation. Use a wide-rimmed bowl to showcase the vibrant colors and textures of the soup.
Garnish with precision: Carefully place the diced avocado, fresh cilantro, and crumbled queso fresco on top of the soup. Each garnish should be strategically positioned to create a balanced and enticing visual composition.
Incorporate texture: Add a textural element to the presentation by serving the soup with a side of crispy tortilla chips. Place the chips elegantly on the side of the bowl to add a delightful crunch to each spoonful of soup.
Highlight the ingredients: Emphasize the key ingredients by layering them in the bowl. Arrange the shredded chicken and cooked white rice in a visually appealing manner, allowing each component to shine through in the presentation.
Balance the flavors: Ensure that the presentation reflects the harmonious blend of flavors in the soup. The visual arrangement should convey the balance of spicy, savory, and fresh elements in the dish.
Create a focal point: Use the vibrant colors of the soup and garnishes to create a focal point in the presentation. The arrangement should draw the eye and evoke a sense of anticipation for the culinary experience.
Essential Kitchen Tools for Crafting Mexican Chicken and Rice Soup
Chef's knife: A versatile tool used for chopping, slicing, and dicing ingredients with precision.
Cutting board: Provides a stable surface for cutting and preparing ingredients without damaging countertops.
Stockpot: Ideal for making soups, stews, and stocks in large quantities.
Wooden spoon: Perfect for stirring and mixing ingredients in hot dishes without scratching the cookware.
Ladle: Used for serving soups and stews, allowing for easy portioning and serving.
Preserving the Flavors: Storing and Freezing Mexican Chicken and Rice Soup
- Let the mexican chicken and rice soup cool completely before storing or freezing.
- Transfer the cooled soup to an airtight container or freezer-safe bags.
- If using freezer bags, remove as much air as possible before sealing to prevent freezer burn.
- Label the container or bag with the date and contents for easy identification.
- Store the soup in the refrigerator for up to 4 days.
- To freeze, place the container or bag in the freezer for up to 3 months.
- When ready to enjoy, thaw the frozen soup overnight in the refrigerator.
- Reheat the soup in a pot over medium heat, stirring occasionally, until heated through.
- If the soup appears too thick after reheating, add a little chicken broth or water to achieve the desired consistency.
- Taste and adjust the seasonings if needed, as flavors may change slightly after freezing and reheating.
- Garnish the reheated soup with fresh avocado, cilantro, tortilla chips, and queso fresco for a fresh and vibrant presentation.
The Best Methods for Reheating Mexican Chicken and Rice Soup
Stovetop method: Transfer the leftover mexican chicken and rice soup to a pot and reheat it over medium-low heat, stirring occasionally, until it reaches the desired temperature. This method allows you to control the heat and ensure that the soup is evenly reheated without overcooking the chicken or rice.
Microwave method: Pour the leftover soup into a microwave-safe bowl and cover it with a microwave-safe lid or plastic wrap, leaving a small vent for steam to escape. Microwave on high power in 1-minute intervals, stirring between each interval, until the soup is heated through. Be careful when removing the bowl from the microwave, as it may be hot.
Slow cooker method: If you have a large quantity of leftover soup, you can reheat it in a slow cooker. Transfer the soup to the slow cooker and set it on low heat for 1-2 hours, or until the soup is heated through. This method is ideal for keeping the soup warm for an extended period, making it perfect for serving at a party or gathering.
Oven method: Preheat your oven to 350°F (175°C). Transfer the leftover soup to an oven-safe dish and cover it with aluminum foil. Place the dish in the preheated oven and reheat for 15-20 minutes, or until the soup is heated through. Stir the soup occasionally to ensure even heating.
Thawing frozen soup: If you have frozen leftover mexican chicken and rice soup, it's essential to thaw it safely before reheating. Transfer the frozen soup to the refrigerator and allow it to thaw overnight. Once thawed, you can reheat the soup using any of the methods mentioned above.
Fascinating Trivia About Mexican Chicken and Rice Soup
The Mexican Chicken and Rice Soup is a delicious and hearty dish that combines the flavors of Mexico with the comfort of a warm soup. It's a perfect meal for a chilly day, and it's packed with protein, vegetables, and spices. This soup is a great way to use up leftover chicken and rice, and it's easily customizable to suit your taste preferences. The addition of salsa verde and chipotles in adobo sauce gives it a spicy kick, while the garnishes of avocado, cilantro, and queso fresco add a fresh and creamy finish. Enjoy this flavorful soup as a complete meal or as a starter for a Mexican-themed dinner.
Budget-Friendly Cooking: Mexican Chicken and Rice Soup
This Mexican chicken and rice soup recipe is quite cost-effective for a household. The ingredients, such as chicken, rice, vegetables, and canned tomatoes, are budget-friendly and readily available. The use of affordable pantry staples like chicken broth and salsa verde adds depth of flavor without breaking the bank. The approximate cost for a household of 4 people is around $15-$20, making it an economical choice for a satisfying and hearty meal. Overall Verdict: 9.
Is Mexican Chicken and Rice Soup Healthy?
This Mexican chicken and rice soup recipe is a nutritious and flavorful dish with several healthy ingredients. The use of chicken broth, lean chicken, and vegetables like onion, jalapeños, chayote, and corn provides a good balance of protein, fiber, and essential nutrients. The addition of chipotles in adobo sauce and salsa verde adds depth of flavor without relying heavily on unhealthy fats or excessive salt.
However, there are a few areas where the recipe could be improved to make it even healthier:
- Reduce the amount of olive oil used for sautéing the vegetables, or replace it with a healthier alternative like avocado oil or cooking spray
- Use low-sodium chicken broth to control the overall salt content of the dish
- Opt for brown rice instead of white rice to increase the fiber content and provide more complex carbohydrates
- Increase the variety and quantity of vegetables in the soup, such as adding carrots, celery, or zucchini, to boost the nutrient density
- Use Greek yogurt or a reduced-fat version of queso fresco as a garnish to lower the saturated fat content
To further enhance the nutritional value of this soup, you could:
- Add a handful of chopped spinach or kale during the last few minutes of cooking to incorporate more leafy greens
- Include a can of rinsed and drained black beans or kidney beans to increase the protein and fiber content
- Serve the soup with a side salad or a whole-grain bread to create a well-rounded meal
- Experiment with using ground turkey or tofu instead of chicken for a leaner protein option
- Garnish with a sprinkle of pumpkin seeds or sunflower seeds for added healthy fats and a crunchy texture
Editor's Take: My Honest Opinion on Mexican Chicken and Rice Soup
This Mexican chicken and rice soup recipe is a delightful blend of flavors and textures. The combination of jalapenos, chipotles, and salsa verde adds a spicy kick, while the chayote and corn provide a refreshing crunch. The addition of shredded chicken and rice makes it a hearty and satisfying meal. The garnishes of avocado, cilantro, tortilla chips, and queso fresco add a burst of color and freshness. Overall, this soup is a perfect balance of savory, spicy, and comforting elements, making it a wonderful addition to any meal.
Enhance Your Mexican Chicken and Rice Soup Recipe with These Unique Side Dishes:
Explore These Delicious Alternatives to Mexican Chicken and Rice Soup
Appetizers and Desserts: The Ideal Bookends for Mexican Chicken and Rice Soup
Why trust this Mexican Chicken and Rice Soup Recipe:
This recipe offers a delightful combination of flavors and textures, featuring shredded cooked chicken and salsa verde for a zesty kick. The addition of chipotles in adobo sauce and adobo sauce infuses a smoky depth, while the crushed tomatoes and corn bring a touch of sweetness. The use of chayote adds a unique and refreshing element to the soup. With the vibrant garnishes of diced avocado, fresh cilantro, and crumbled queso fresco, this recipe promises a delightful and satisfying dining experience.
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