Description
Hearty Mexican chicken rice soup delivers comfort and warmth with its rich, spicy broth and tender chicken. Fragrant cilantro, zesty lime, and perfectly cooked rice create a satisfying meal that nourishes both body and soul.
Ingredients
Scale
- 6 cups low-sodium chicken broth
- ¾ cup uncooked white rice (or brown rice)
- 1 cup cooked shredded chicken (or 2 raw chicken breasts)
- 1 (15 oz) can black beans, drained and rinsed
- 1 (14.5 oz) can fire-roasted diced tomatoes
- 1 small onion, diced
- 3 cloves garlic, minced
- 1 jalapeno, diced (optional, for heat)
- 1 cup corn (fresh, frozen, or canned)
- ¼ cup fresh cilantro, chopped
- 1 tablespoon olive oil
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- ½ teaspoon smoked paprika
- ½ teaspoon dried oregano
- ½ teaspoon salt (adjust to taste)
- ½ teaspoon black pepper
- Juice of 1 lime
- Sliced avocado
- Shredded cheese (cheddar, Monterey Jack, or cotija)
- Sour cream or Greek yogurt
- Crushed tortilla chips
Instructions
- Prepping Foundation: Heat olive oil in a large pot over medium heat, creating a flavor-rich base for the soup’s aromatic journey.
- Aromatic Sauté: Introduce diced onions and minced jalapeños, transforming them into translucent gems of flavor while releasing their intricate essence.
- Spice Awakening: Sprinkle garlic, cumin, chili powder, smoked paprika, oregano, salt, and black pepper into the pot, allowing the spices to bloom and intensify for 30 seconds, creating a robust flavor profile.
- Liquid Harmony: Pour in chicken broth and fire-roasted tomatoes, establishing a vibrant and complex liquid foundation for the soup.
- Chicken Integration: Immerse raw chicken breasts directly into the simmering mixture, or add pre-cooked shredded chicken to the pot.
- Cooking Rhythm: Bring the mixture to a vigorous boil, then reduce to a gentle simmer for 20 minutes with raw chicken or 10 minutes with pre-cooked chicken, allowing flavors to meld and develop.
- Ingredient Symphony: Fold in rice, black beans, and corn, ensuring even distribution and creating a harmonious blend of textures and tastes.
- Final Refinement: For raw chicken, extract breasts, shred with two forks, and return to the pot. Continue simmering for 10-15 minutes until rice reaches perfect tenderness and absorbs the surrounding flavors.
- Finishing Touches: Elevate the soup’s brightness with a splash of lime juice and a sprinkle of freshly chopped cilantro, adjusting seasonings to personal preference.
- Serving Celebration: Ladle the soup into warm bowls and garnish with your favorite complementary toppings, transforming a simple meal into a culinary experience.
Notes
- Adjust Spice Levels: Control heat by removing jalapeño seeds or using mild chili powder for sensitive palates.
- Chicken Cooking Technique: Ensure chicken reaches 165°F internal temperature for food safety, using a meat thermometer for precision.
- Rice Texture Management: Select long-grain white rice and rinse beforehand to prevent excess starchiness and maintain ideal soup consistency.
- Meal Prep and Storage: Soup keeps well refrigerated for 3-4 days, with flavors intensifying overnight; add fresh cilantro and lime juice when reheating to restore brightness.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Dinner, Lunch, Snacks
- Method: Simmering
- Cuisine: Mexican
Nutrition
- Serving Size: 7
- Calories: 280
- Sugar: 3 g
- Sodium: 300 mg
- Fat: 7 g
- Saturated Fat: 2 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 8 g
- Protein: 18 g
- Cholesterol: 40 mg