If you are craving a bowl of comfort that bursts with vibrant flavors and satisfying textures, this Mexican Chicken & Rice Soup Recipe is your go-to dish. It perfectly balances tender chicken, zesty spices from the taco seasoning, and the heartiness of black beans, corn, and rice all swimming in a rich, tomato-packed broth. Every spoonful is like a warm hug with a little salsa party in your mouth, making it an instant family favorite and a must-have on your weeknight dinner rotation.
Ingredients You’ll Need
These ingredients may seem simple, but each one plays a crucial role in creating the bold, layered taste and colorful appeal that make this soup irresistible. From the ready-to-use Spanish rice to the flavorful Rotel tomatoes, this list sets the foundation for a fuss-free meal bursting with personality.
- 4 cups cooked chopped chicken: Cooked chicken adds hearty protein and soaks up all the delicious broth flavors.
- 1 (1-oz) package taco seasoning: This seasoning blend brings in the signature spices that define the soup’s Mexican flair.
- 1 (15-oz) can black beans, drained and rinsed: Black beans contribute creaminess and earthy richness packed with fiber.
- 1 (15-oz) can corn kernels, drained: Sweet corn provides a delightful pop of color and natural sweetness.
- 1 (4-oz) can diced green chiles, undrained: Adds a gentle smoky heat and authentic southwestern taste.
- 1 (10-oz) can Mexican Rotel tomatoes, undrained: These tomatoes with green chilies infuse the soup with robust flavor and a touch of spice.
- 2 cups tomato juice: Deepens the tomato base and enriches the broth’s body.
- 6 cups chicken broth: The heart of the soup, delivering savory depth and bringing all ingredients together.
- 1 (8.8-oz) bag Spanish rice (Ben’s Ready Rice): This quick-cooking rice adds texture and soaks in the delicious broth.
- Salt and pepper to taste: Essential seasonings to balance and enhance every flavor in the bowl.
How to Make Mexican Chicken & Rice Soup Recipe
Step 1: Combine the Base Ingredients
Start by placing your cooked chicken, taco seasoning, black beans, corn, diced green chiles, Mexican Rotel tomatoes, chicken broth, and tomato juice into a Dutch oven or large sturdy pot. The medley of these ingredients sets the stage for the vibrant, comforting broth you’ll be simmering.
Step 2: Simmer to Bring Flavors Together
Give everything a good stir and bring the mixture up to a boil over medium-high heat. Once boiling, reduce the heat to medium and let it simmer gently for about 20 minutes, allowing the spices to meld beautifully with the chicken and vegetables.
Step 3: Add the Spanish Rice
Next, pour in the ready-to-cook Spanish rice. Stir carefully so it’s well distributed throughout the pot. Continue cooking for an additional 5 to 10 minutes, until the rice is tender and has soaked up the delicious, spicy broth that makes this soup so irresistible.
How to Serve Mexican Chicken & Rice Soup Recipe
Garnishes
To elevate your soup experience, topping your bowl with fresh cilantro leaves adds a lovely burst of herbal brightness. Pair this with a wedge of lime on the side for a zingy splash of acidity that brightens each spoonful perfectly.
Side Dishes
This soup pairs wonderfully with crunchy tortilla chips for dipping or a side of warm, fluffy cornbread to soak up every last bit of that flavorful broth. A simple avocado salad dressed with lime juice also makes for a fresh complement to the warming spices.
Creative Ways to Present
Bring some fun to the table by serving the soup in cozy bread bowls, letting guests scoop up the savory soup and enjoy the edible bowl too. Another idea is to layer the soup ingredients in a clear glass jar for a beautiful, colorful presentation if you’re hosting a casual gathering.
Make Ahead and Storage
Storing Leftovers
Thanks to its hearty ingredients, this soup stores beautifully in an airtight container in the refrigerator for up to 4 days, making it a perfect option for batch cooking and easy reheats during busy weeks.
Freezing
If you want to save some for even longer, this Mexican Chicken & Rice Soup Recipe freezes well. Pour cooled soup into freezer-safe containers or bags and freeze for up to 3 months. Just be aware that the texture of the rice may slightly change after freezing, but the flavor remains just as delicious.
Reheating
Reheat gently on the stovetop over medium-low heat, stirring occasionally until warmed through. Add a splash of chicken broth or water if the soup seems too thick after refrigeration or thawing to bring back its perfect consistency.
FAQs
Can I use fresh chicken instead of cooked chicken?
Absolutely! You can cook and shred fresh chicken breast or thighs before adding them. Just cook the chicken thoroughly and add it to the soup in Step 1 to ensure even flavor infusion.
Is this soup spicy?
The soup has a mild to moderate spice level, thanks mostly to the taco seasoning and diced green chiles. You can customize the heat by choosing mild or hot versions of these ingredients or adding fresh jalapeños for extra kick.
Can I substitute the Spanish rice with regular rice?
Yes, but you’ll need to cook regular rice separately because it takes longer to cook than the pre-cooked Spanish rice used in this recipe. Adding uncooked rice directly to the soup will result in uneven texture.
What can I use instead of Mexican Rotel tomatoes?
If you can’t find Rotel, diced tomatoes with green chilies or simply diced tomatoes mixed with a bit of chopped fresh jalapeño work well as substitutes, keeping the soup’s authentic flavor and spice.
How can I make this recipe vegetarian?
Omit the chicken and use vegetable broth instead of chicken broth. You can add extra beans, corn, or even diced bell peppers for heartiness, making it a delicious and satisfying vegetarian version.
Final Thoughts
This Mexican Chicken & Rice Soup Recipe is a true gem for anyone who loves easy, flavorful meals that feel like a warm hug on a chilly day. With minimal prep and pantry-friendly ingredients, it’s perfect for busy nights when you want something delicious and satisfying without fuss. I encourage you to give it a try and watch it become one of your go-to recipes for any occasion.
Print
Mexican Chicken & Rice Soup Recipe
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 8 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
Description
A hearty and flavorful Mexican Chicken & Rice Soup featuring tender chicken, black beans, corn, and zesty Rotel tomatoes simmered with rice in a savory broth, perfect for a comforting meal.
Ingredients
Soup Ingredients
- 4 cups cooked chopped chicken
- 1 (1-oz) package taco seasoning
- 1 (15-oz) can black beans, drained and rinsed
- 1 (15-oz) can corn kernels, drained
- 1 (4-oz) can diced green chiles, undrained
- 1 (10-oz) can Mexican Rotel Tomatoes, undrained
- 2 cups tomato juice
- 6 cups chicken broth
- 1 (8.8-oz) bag Spanish rice (Ben’s Ready Rice)
- Salt and pepper to taste
Instructions
- Combine Ingredients: Add the cooked chopped chicken, taco seasoning, black beans, corn, diced green chiles, Mexican Rotel tomatoes, chicken broth, and tomato juice to a Dutch oven or large pot. Season with salt and pepper to taste.
- Simmer the Soup: Stir the mixture and bring it to a boil over medium-high heat. Once boiling, reduce the heat to medium and let it simmer gently for 20 minutes to blend the flavors.
- Add Rice and Finish Cooking: Incorporate the Spanish rice into the soup and continue cooking for an additional 5 to 10 minutes until the rice is fully heated. Garnish with fresh cilantro and lime wedges before serving.
Notes
- Use cooked chicken to reduce cooking time; leftovers work great.
- Adjust salt and pepper according to your taste preference.
- For added freshness, garnish with cilantro and lime wedges.
- Mexican Rotel tomatoes add a spicy kick but can be substituted with diced tomatoes if desired.
- Ben’s Ready Rice is pre-cooked and heats quickly, but regular rice can be used with longer cooking times.
