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
Scale
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.
