Mexican Chicken and Rice Soup
A cozy, comforting soup made with tender chicken, fire-roasted tomatoes, and rice simmered in a flavorful broth. Perfect for rainy days or quick weeknight dinners!
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
- ⅓ 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.
Notes
For added richness, top with avocado slices, shredded cheese, or a dollop of sour cream. This soup is naturally gluten-free—just ensure your broth and tortillas are certified. For make-ahead, prepare the soup base and add rice fresh when reheating to avoid mushiness.
Nutrition
Calories: 290kcalCarbohydrates: 22gProtein: 20gFat: 14gSaturated Fat: 2.5gCholesterol: 45mgSodium: 420mgPotassium: 480mgFiber: 2gSugar: 4gVitamin A: 200IUVitamin C: 10mgCalcium: 30mgIron: 1.2mg
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