I started making this Mexican Chicken and Rice Soup on a rainy Tuesday, when the fridge held just a bit of leftover chicken and not much else. I needed something warm, something simple, and this cozy bowl came to life. Over time, it became more than just a way to use up leftovers. It’s comforting, quick to pull together, and deeply satisfying in a way only homemade soup can be.
Now it’s one of my favorite go-tos when I want something hearty but easy, and it never fails to bring everyone to the table with a smile.
How to Make Mexican Chicken and Rice Soup
Start with the base
In a large pot over medium heat, I warm a couple tablespoons of olive oil, just enough to coat the bottom. Then in goes one diced onion and a teaspoon of dried oregano. As the onion softens and turns a little golden, I sprinkle in a bit of salt and black pepper. This part only takes about 3 to 4 minutes, but it smells amazing and sets the tone for the whole dish.
Next, I stir in a 15-ounce can of fire-roasted diced tomatoes, juices and all. Then I pour in 6 cups of low-sodium chicken broth, followed by a cup of corn kernels, fresh if I have them, frozen if I don’t, and 1/3 cup of uncooked medium- or long-grain white rice. Once everything’s in the pot, I bring it all to a gentle boil, then lower the heat and let it simmer. After 18 to 20 minutes, the rice is tender and the broth is rich with flavor.
Add the chicken and finish
When the rice is just right, I stir in 2 cups of cooked, shredded chicken. Sometimes it’s leftover roast chicken, sometimes rotisserie, it always works. I let it warm through for just a minute or two, and give the soup a final taste to see if it needs a pinch more salt or pepper.
Ladling it into bowls, I like to finish it with a generous sprinkle of fresh cilantro leaves and a wedge of lime on the side. The lime adds just the right brightness, and warm tortillas, corn or flour, make the perfect side for dipping or scooping.
Why This Recipe Works
What makes this Mexican Chicken and Rice Soup such a winner in my kitchen is how beautifully the flavors build with very little effort. Cooking the onions with oregano at the start infuses the oil with savory depth, and the fire-roasted tomatoes bring in a subtle smokiness that tastes like it simmered all day, even when it hasn’t.
I also love how the rice cooks right in the broth, soaking up all that flavor and thickening the soup just enough without turning it starchy. Adding the cooked chicken at the end keeps it tender and prevents it from drying out, especially if it’s already been sitting in the fridge.
And that final squeeze of lime? It wakes everything up. It’s the little touch that brings balance and brightness, making the whole bowl sing.
Expert Tips
- Warm the tortillas right before serving: A quick pass over a gas flame or a warm skillet brings out their best flavor and makes them perfect for dipping.
- Use rotisserie chicken for ease: If time is tight, picking up a rotisserie chicken makes this recipe weeknight-friendly without sacrificing flavor.
- Let the rice soak up the goodness: Don’t rush the simmer, those 18 to 20 minutes give the rice time to soak up all the savory broth and tomato goodness.
- Taste before serving: Especially if the chicken came from a seasoned roast or store-bought source, the soup may not need much extra salt at the end.
- Garnish right at the table: Serve the soup with lime wedges and chopped cilantro on the side so everyone can dress their bowl to taste. It’s fun, interactive, and lets the fresh flavors shine.
Make Ahead & Freezing Instructions
This Mexican Chicken and Rice Soup is a fantastic make-ahead meal, perfect for busy weeks or chilly days when comfort is calling.
To make ahead: Prepare the soup as written, but stop just before adding the rice. Let the broth, veggies, and chicken cool completely, then store in the fridge for up to 3 days. When ready to serve, bring the soup back to a simmer and add the rice, cooking until tender. This helps keep the rice from soaking up too much liquid while it sits.
To freeze: Let the soup cool fully, then ladle it into freezer-safe containers, just leave a little room at the top for expansion. Freeze for up to 3 months. I recommend freezing it without the rice, as it tends to break down in the freezer. Add fresh rice when reheating for the best texture.
To reheat: Thaw overnight in the fridge, then reheat gently on the stovetop. If the rice is already in the soup, you may need to add a splash of broth or water to loosen it up.
Serving Suggestions & Variations
This soup is one of those dishes that fits into just about any meal plan, it can be the star of a cozy dinner, a thoughtful offering for a friend, or a fun part of a casual gathering.
Serving Ideas:
- Pair with warm corn or flour tortillas. I like to set out a stack wrapped in a clean kitchen towel to keep them soft and warm.
- Top each bowl with diced avocado, shredded cheese, or a dollop of sour cream for extra richness.
- Serve alongside a simple green salad with lime vinaigrette to brighten things up.
Tasty Variations:
- For a spicier kick, add a chopped jalapeño or a pinch of cayenne pepper when cooking the onions.
- To make it creamy, stir in a splash of half-and-half or a spoonful of cream cheese at the end.
- Want it vegetarian? Swap the chicken for black beans and use veggie broth instead.
- Gluten-free? This soup is naturally gluten-free as long as the broth and tortillas are, too.
Common Mistakes & How to Fix Them
Even a simple soup like this can hit a few snags, but they’re easy to fix with a little know-how.
- Overcooked rice: If the rice simmers too long or sits in the broth for hours, it can become mushy. To avoid this, cook the rice just until tender, and consider adding it fresh if making the soup ahead.
- Dry chicken: Adding the chicken too early or letting it simmer too long can make it tough. Since it’s already cooked, just warm it through at the end for juicy, tender bites.
- Bland broth: Not all store-bought broths are created equal. Taste the soup before serving and adjust with salt, pepper, or a squeeze of lime. A splash of hot sauce or a pinch of cumin can also boost the flavor.
- Skipping the garnish: It might seem optional, but the fresh cilantro and lime really brighten the soup. Don’t skip them unless you have to, they make a big difference!
Recipe FAQs
What to add to chicken and rice for flavor?
I love adding aromatics like onion and oregano at the start to lay down a savory base. Fire-roasted tomatoes add depth, while lime and fresh cilantro at the end brighten it all up. You can also toss in cumin, chili powder, or a dash of hot sauce if you’re after something bolder.
Do you cook rice before adding to soup?
Nope! In this recipe, the rice goes in uncooked. It simmers right in the broth and soaks up all those delicious flavors as it cooks. Just be sure not to overcook it so it doesn’t get too soft.
Can I use brown rice instead of white?
You can, but keep in mind it’ll take longer to cook, closer to 35–40 minutes. You may also need a little extra broth, so keep some on hand just in case.
I hope this Mexican Chicken and Rice Soup brings a little comfort and ease to your kitchen, the same way it has in mine. It’s one of those simple, satisfying recipes that feels like a warm hug in a bowl, especially on days when a little coziness goes a long way.
Whether it’s made from leftovers or whipped up fresh, this easy chicken tortilla soup alternative is full of flavor, fuss-free, and always a favorite at our table.
Thanks for cooking with me, there’s always room for one more bowl around here.
More Soup Recipes:
- Mock Turtle Soup
- Grandma’s chicken noodle soup
- Gluten-Free Chicken Noodle Soup
- Spicy Chicken Noodle Soup Recipe
- Panera chicken wild rice soup
Mexican Chicken and Rice Soup
Ingredients
- 2 tablespoons olive oil
- 1 onion, diced medium-sized
- 1 teaspoon dried oregano
- 1 can fire-roasted diced tomatoes 15-ounce, with juices
- 6 cups low-sodium chicken broth
- 1 cup corn kernels fresh or frozen
- â…“ cup uncooked white rice medium or long-grain
- 2 cups cooked shredded chicken leftover or rotisserie
- salt and black pepper to taste
- fresh cilantro leaves for garnish
- lime wedges for serving
Instructions
- In a large pot over medium heat, warm the olive oil. Add the diced onion and dried oregano. Cook, stirring occasionally, until the onion is soft and lightly golden, about 3–4 minutes. Season with a pinch of salt and pepper.
- Stir in the fire-roasted diced tomatoes with their juices, chicken broth, corn, and uncooked rice.
- Bring the mixture to a gentle boil, then reduce the heat and simmer uncovered for 18–20 minutes, or until the rice is tender.
- Stir in the shredded cooked chicken and let it warm through for 1–2 minutes. Taste and adjust seasoning with more salt and pepper if needed.
- Ladle soup into bowls. Garnish with fresh cilantro and serve with lime wedges on the side.
