Easy Mexican Chicken and Rice Soup
This Mexican Chicken and Rice Soup is a spicy, tomato-rich take on classic chicken soup. Serve with cilantro, lime wedges, and tortillas on the side.
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- Prep time
- 5 min
- Cook time
- 20 min
- Yield
- 6 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 2 tablespoons olive oil
- 1 medium onion, diced
- 1 teaspoon dried oregano
- 1/4 teaspoon salt, or to taste
- 1/8 teaspoon black pepper, or to taste
- 1 (15-ounce) can fire-roasted diced tomatoes, with juices
- 6 cups low-sodium chicken broth
- 1 cup fresh or frozen corn kernels
- 1/3 cup medium- or long-grain white rice (not cooked)
- 2 cups cooked and shredded chicken (See Recipe Note)
- Leaves from 1/2 bunch fresh cilantro sprigs, for garnish
- 1 to 2 limes, quartered, for garnish
- Corn or flour tortillas, to serve
Instructions
- 1
In a large pot over medium heat, warm the oil. Add the onion and oregano. Cook, stirring often for 3 to 4 minutes, or until the onion begins to soften. Stir in the salt and pepper.
- 2
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.
- 3
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 you like.
- 4
Ladle the soup into bowls and serve hot with the cilantro and lime wedges on top, and warm tortillas on the side. Did you love the recipe? Give us some stars and leave a comment below!