All Recipes

Easy Mexican Chicken and Rice Soup

Name: Easy Mexican Chicken and Rice Soup
Prep time: 15 min
Cook time: 30 min
Cuisine: Mexican, Mexican and Tex Mex
Ingredients: 1 can fire-roasted diced tomatoes, with juices; 1 cup fresh or frozen corn kernels; 1 medium onion, diced; 1 teaspoon dried oregano; 1 to 2 limes, quartered, for garnish; 1/3 cup medium- or long-grain white rice; 1/4 teaspoon salt, or to taste; 1/8 teaspoon black pepper, or to taste; 2 cups cooked and shredded chicken; 2 tablespoons olive oil; 6 cups low-sodium chicken broth; Corn or flour tortillas, to serve; Leaves from 1/2 bunch fresh cilantro sprigs, for garnish

Category
Soup
Cusine
Mexican, Mexican and Tex Mex

What do you need?

How to make?

Ingredients

2 tablespoons olive oil

1 medium onion, diced

1 teaspoon dried oregano

1/4 teaspoon salt, or to taste

1/8 teaspoon black pepper, or to taste

1 can fire-roasted diced tomatoes, with juices

6 cups low-sodium chicken broth

1 cup fresh or frozen corn kernels

1/3 cup medium- or long-grain white rice

2 cups cooked and shredded chicken

Leaves from 1/2 bunch fresh cilantro sprigs, for garnish

1 to 2 limes, quartered, for garnish

Corn or flour tortillas, to serve

Directions

In a large pot over medium heat, warm the oil. Add the onion and oregano. Cook, stirring often for 3 to 4 minutes, or until the onion begins to soften. Stir in the salt and pepper.

Add the tomatoes, chicken broth, corn, and rice. Bring to a boil over high heat. Turn down the heat and simmer for 18 to 20 minutes, or until the rice is tender.

Add the chicken and simmer for 1 to 2 minutes, or until the chicken is hot. Taste, and season with more salt and pepper, if you like.

Ladle the soup into bowls and serve hot with the cilantro and lime wedges on top, and warm tortillas on the side.