Mexican Chicken & Rice Soup

Mexican Chicken & Rice Soup Recipe – this hearty soup is a new family favorite! Chicken, taco seasoning, black beans, corn, Rotel, diced green chiles, tomato juice, chicken broth, and Spanish rice. Perfect for chilly days or anytime you’re craving a hearty, satisfying meal. Don’t forget to customize your bowl with all your favorite toppings – cheese, avocado, cilantro, and more.

bowl of mexican chicken and rice soup with text overlay

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Mexican Chicken Soup

Mexican Chicken & Rice Soup is a flavor-packed bowl of comfort that’s both soul-warming and downright delicious. Tender chunks of chicken, seasoned to perfection with taco seasoning, mingling with the smoky depth of black beans, the sweetness of corn, and the gentle heat of diced green chiles and Mexican Rotel tomatoes. All of these delicious ingredients harmonize in a rich tomato-based broth, making for a robust and satisfying soup. The addition of Spanish rice adds a delightful touch of texture and authenticity to the dish. So, whether you’re seeking comfort on a chilly evening or simply craving a bowl of heartwarming goodness, this soup will leave you craving one more bite of its delightful, South-of-the-Border flavors.

ladle of mexican chicken and rice soup

How to Make Mexican Chicken & Rice Soup

This recipe is super easy to make with only a few simple ingredients. Add chicken, taco seasoning, black beans, corn, diced green chiles, Mexican Rotel, chicken broth, and tomato juice to a Dutch Oven or large pot. Season with salt and pepper to taste. Stir and bring to a boil over medium-high heat. Reduce to medium heat and simmer for 20 minutes. Add rice to the pot and continue cooking for 5 to 10 minutes. Garnish the soup with fresh cilantro and lime wedges.

Helpful Tips & Frequently Asked Questions

  • I use rotisserie chicken in this recipe. You can use any cooked chicken cut into bite-size pieces that you have on hand.
    • Chicken breasts, chicken thighs, chicken tenderloins, or canned chicken all work fine.
  • Here is our recipe for Homemade Taco Seasoning made with chili powder, garlic powder, onion powder, red pepper flakes, oregano, paprika, cumin, salt, and black pepper: https://www.plainchicken.com/homemade-taco-seasoning/
  • Can I Make Mexican Chicken & Rice Soup in the crockpot? Yes! Add all of the ingredients except for the rice to the slow cooker. Cover and cook on LOW for 4 to 6 hours. Add the rice to the soup and cook for 15 to 30 minutes.
    • Can substitute raw chicken for cooked chopped chicken if making it in the crock pot.
  • I suggest using low-sodium or no-salt chicken broth in the soup.
  • Variations/Additions:
    • onions
    • bell peppers
    • spinach
    • carrots
    • celery
    • jalapeno
    • lime  juice
  • Can I freeze Chicken & Rice Soup? Yes! Cool the soup to room temperature and store in freezer bags in the freezer for up to 4 months.
    • Thaw and reheat in the microwave or on the stovetop.
    • You may need to add more liquid to the soup when reheating. The rice will absorb some of the liquid.
    • If making this exclusively for a freezer meal, wait to add the rice until you reheat the soup.
  • I use a package of Ben’s Ready Rice Spanish Rice. You can use any cooked rice in this recipe that you would like. Long-grain white rice or brown rice works fine.
  • Store leftovers in an airtight container in the refrigerator.
bowl of mexican chicken and rice soup topped with tortilla strips and lime

What to Serve with Chicken & Rice Soup

This soup has been on repeat at our house. It is effortless to make and tastes great! Leftovers are equally delicious, if not better! When it comes to what to serve alongside this soup the options are endless. Consider pairing it with a side of warm, freshly made cornbread or tortilla chips for a satisfying crunch. A dollop of sour cream or a sprinkling of shredded cheese on top of the soup can add a creamy and tangy touch, while freshly sliced avocado or a zesty guacamole can provide a refreshing contrast to the soup’s spices.

For those who enjoy a burst of freshness, a simple green salad with a homemade dressing is an excellent option. You might also want to offer a bowl of salsa for an extra kick of flavor. Warm tortillas or crusty bread make excellent accompaniments for those who crave a heartier side. Whatever you choose, this comforting soup is sure to earn a spot in your dinner rotation!

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ladle of chicken and rice soup with text overlay

Mexican Chicken & Rice Soup

Yield: 8 people
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Mexican Chicken & Rice Soup Recipe – this hearty soup is a new family favorite! Chicken, taco seasoning, black beans, corn, Rotel, diced green chiles, tomato juice, chicken broth, and Spanish rice. Perfect for chilly days or anytime you're craving a hearty, satisfying meal. Don't forget to customize your bowl with all your favorite toppings – cheese, avocado, cilantro, and more.

Ingredients:

  • 4 cups cooked chopped chicken
  • 1 (1-oz) package taco seasoning
  • 1 (15-oz) can black beans, drained and rinsed
  • 1 (15-oz) corn kernels, drained
  • 1 (4-oz) diced green chiles undrained
  • 1 (10-oz) can Mexican Rotel Tomatoes, undrained
  • 2 cup tomato juice
  • 6 cups chicken broth
  • 1 (8.8-oz) bag spanish rice (Ben's Ready Rice)
  • salt and pepper to taste

Instructions:

  • Add chicken, taco seasoning, black beans, corn, diced green chiles, Mexican Rotel, chicken broth, and tomato juice to a Dutch Oven or large pot. Season with salt and pepper to taste.
  • Stir and bring to a boil over medium-high heat. Reduce to medium heat and simmer for 20 minutes. Add rice to the pot and continue cooking for 5 to 10 minutes. Garnish the soup with fresh cilantro and lime wedges.

Notes:

    • I use rotisserie chicken in this recipe. You can use any cooked chicken cut into bite-size pieces that you have on hand.
        • Chicken breasts, chicken thighs, chicken tenderloins, or canned chicken all work fine.
    • Can I Make Mexican Chicken & Rice Soup in the crockpot? Yes! Add all of the ingredients except for the rice to the slow cooker. Cover and cook on LOW for 4 to 6 hours. Add the rice to the soup and cook for 15 to 30 minutes.
        • Can substitute raw chicken for cooked chopped chicken if making it in the crock pot.
    • Variations/Additions:
        • onions
        • bell peppers
        • spinach
        • carrots
        • celery
        • jalapeno
        • lime  juice
    • Can I freeze Chicken & Rice Soup? Yes! Cool the soup to room temperature and store in freezer bags in the freezer for up to 4 months.
        • Thaw and reheat in the microwave or on the stovetop.
        • You may need to add more liquid to the soup when reheating. The rice will absorb some of the liquid.
        • If making this exclusively for a freezer meal, wait to add the rice until you reheat the soup.
    • I use a package of Ben’s Ready Rice Spanish Rice. You can use any cooked rice in this recipe that you would like. Long-grain white rice or brown rice works fine.
    • Store leftovers in an airtight container in the refrigerator.

Steph

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ladle of chicken and rice soup with text overlay

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Comments

  1. This looks delicious.
    Is the Spanish rice cooked or uncooked before adding it to the pot?
    What brand did you use please?
    Thank you for the recipe!

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