Mexican Chicken & Rice Soup

Karman Meyer

6 years ago

This easy, one-pot Mexican Chicken & Rice Soup may quickly become a family favorite!

This is one seriously delicious soup. Filled with shredded chicken, bell peppers, tomatoes, kale, and red rice, this Mexican Chicken & Rice Soup is satisfying, flavorful and colorful. Did I mention that everything cooks in one pot so clean up is a breeze?

While my original plan was to make a chicken tortilla soup, it eventually morphed into this Mexican Chicken & Rice Soup. And I’m quite happy with the results. A lot of my meals usually come together based upon what I already have on hand, either in the refrigerator, freezer, or pantry. I had leftover cooked red rice in the fridge from another meal and figured it would be a great addition to this soup. There was also some kale that needed to be used so in it went!

Cooking with Canned Foods

Just about any time of year you can look in my pantry and find at least one can of diced tomatoes, a can of tomato puree, vegetable, beef or chicken broth, and canned diced green chilies. These are great to keep on hand for making soups, stews, and grain-based dishes. What items do you keep stocked in your pantry year-round?

This soup would go really well with cornbread (wish I had the ingredients on hand to whip together cornbread!) but good ol’ crackers will do, too. The important question is: do you dunk or crumble your crackers/cornbread into the soup or keep them on the side? The only thing I dunk into soup is grilled cheese if when eating tomato soup, otherwise all crackers & breads remain outside of the soup bowl!

If you’re looking for some soup-topping options here, I’d suggest cilantro, a dollop of sour cream or a sprinkle of shredded cheese. Hope you enjoy this cozy soup recipe this winter. Stay warm, friends!

Yum

Mexican Chicken & Rice Soup

Prep Time: 10 minutes

Cook Time: 40 minutes

Total Time: 50 minutes

Yield: 6 servings

Ingredients

1/2 tablespoon olive oil

1 1/2 tablespoon finely chopped shallot

1 lb. chicken breast, boneless, skinless

1/4 teaspoon ground chipotle powder

1/4 teaspoon ground cumin

1/4 teaspoon garlic powder

1/4 teaspoon black pepper

10 oz canned tomatoes with green chilies

4 oz canned green chilies

32 fl. oz low-sodium chicken broth

3/4 cup tomato puree

1 1/2 cups finely chopped Tuscan kale

1 medium yellow bell pepper, diced

1 cup cooked red rice (or brown rice)

Cilantro, to garnish

1. In a large stock pot or dutch oven, heat the olive oil over medium heat. Add shallots and chicken to the pot and season with chipotle powder, cumin, garlic, and black pepper. Add canned tomatoes and allow to cook for 8-10 minutes, or until chicken is cooked through and no longer pink.

2. Remove the pot from heat and shred chicken into bite-size pieces using two forks.

3. Return the pot back to burner and add canned green chilies, chicken broth, tomato puree, kale, and bell pepper. Cook over medium heat for 20-30 minutes.

4. Add cooked rice to soup and stir. Continue to cook for 5 minutes.

5. Serve soup garnished with cilantro, if desired.

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https://thenutritionadventure.com/mexican-chicken-rice-soup/

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