Mexican Chicken Rice Soup is that comforting bowl of warmth that makes you feel hugged from the inside out. It’s loaded with tender chicken, Spanish brown rice, tomatoes, and a whisper of jalapeño heat—basically, a fiesta in your soup bowl. Perfect for those chilly nights when you want something hearty but not heavy, this Mexican Chicken Rice Soup checks all the boxes: quick to make, nourishing, and downright delicious. Bonus? It’s family-approved—yes, even the picky eaters will ask for seconds!
Table of Contents
What is Mexican Chicken Rice Soup?
Mexican Chicken Rice Soup is a cozy, flavor-packed soup combining shredded chicken, zesty tomatoes, onions, garlic, cumin, and perfectly cooked Spanish brown rice. It’s a wholesome twist on traditional chicken soup with that unmistakable Mexican flair. Each spoonful delivers a balanced mix of textures—the soft rice, juicy chicken, and light broth infused with spice. If you’ve ever loved the depth of a restaurant-style soup, this homemade version will make you wonder why you ever ordered out in the first place.
Reasons to Try Mexican Chicken Rice Soup
This Mexican Chicken Rice Soup isn’t just another chicken soup—it’s the kind of dish that makes your kitchen smell amazing and your heart happy. It’s fast (under an hour from start to table), nourishing, and versatile enough to please everyone at the table. Whether you’re meal prepping, fighting off a cold, or just craving something cozy, this soup delivers flavor and comfort in one go. Plus, it’s naturally gluten-free and can easily be made dairy-free or vegan. It’s simple, satisfying, and absolutely foolproof.
Ingredients Needed to Make Mexican Chicken Rice Soup
For the Soup:
- 2 tbsp extra-virgin olive oil
- 8–10 cloves garlic, minced
- 1 yellow onion, thinly sliced
- 1 lb cooked chicken, shredded or chopped
- 1 tsp ground cumin
- 8 cups low-sodium chicken broth
- 2 Roma tomatoes, chopped
- 4 thin slices jalapeño (seeds removed)
- 2 cups Brown Spanish Rice (recipe below)
For the Spanish Brown Rice:
- 2 tbsp olive or avocado oil
- 1 cup long-grain brown rice, rinsed
- ¼ cup tomato sauce
- 2¼ cups low-sodium chicken broth (or vegetable broth)
- ¼ cup finely minced onion
- ¼ cup finely minced celery (plus leaves if available)
- 1½ tsp onion powder
- 1 tsp garlic powder
- 2 tsp dried parsley
Instructions to Make Mexican Chicken Rice Soup
Step 1: Prepare the Spanish Brown Rice
Rinse the rice thoroughly to remove excess starch (it keeps it from getting sticky). Heat oil in a saucepan, add onion and celery, and sauté for 2 minutes. Stir in rice and cook until golden, about 4 minutes. Add tomato sauce, seasonings, and broth. Bring to a boil, then reduce to a simmer for 20 minutes. Turn off heat and let it steam for 10 more minutes before fluffing.
Step 2: Sauté the Aromatics
Heat olive oil in a large pot or Dutch oven. Add sliced onion and cook for 3 minutes. Add minced garlic and cook for another 1–2 minutes until fragrant.
Step 3: Add Chicken and Spices
Stir in shredded chicken, chopped tomatoes, jalapeño slices, and cumin. Mix well to coat everything in that savory base.
Step 4: Simmer the Soup
Pour in chicken broth, bring to a gentle boil, then cover and simmer for 30 minutes on low heat. If you love a bright pop of acidity, stir in ⅓ cup lime juice right at the end.
Step 5: Serve and Garnish
Spoon ¼ cup of Spanish Brown Rice into each bowl, ladle hot soup over it, and top with avocado, cilantro, and lime wedges. Serve with warm tortillas or tortilla chips for crunch.
What to Serve with Mexican Chicken Rice Soup
This Mexican Chicken Rice Soup pairs beautifully with a side of warm corn or flour tortillas, a sprinkle of Jack cheese, or even a fresh avocado salad. If you’re leaning toward something heartier, serve it with a cheesy side like this Cheesy Mozzarella Chicken Bake or a vibrant soup like Mushroom Vegetable Rice Soup. For an extra crunch, crushed tortilla chips on top take it from great to irresistible.
Key Tips for Making Mexican Chicken Rice Soup
Keep the rice and soup separate until serving—this prevents the broth from thickening too much as the rice absorbs liquid. Want a bolder flavor? Add a few jalapeño seeds or a dash of smoked paprika. For meal prep, double the batch and store the rice separately so every reheated bowl tastes freshly made. And don’t skip the garnishes—cilantro, avocado, and lime juice elevate the flavors from good to restaurant-quality.
Storage and Reheating Tips for Mexican Chicken Rice Soup
Store leftover soup and rice in separate airtight containers in the fridge for up to 5 days. When reheating, warm the soup on the stovetop, then add rice during the last minute or two so it heats through without becoming mushy. You can also freeze the soup (without rice) for up to 3 months—perfect for busy weeknights or cozy fall lunches.
FAQs
1. Can I use white rice instead of brown rice?
Yes! Just adjust the cooking time since white rice cooks faster (about 15 minutes).
2. What kind of chicken works best?
Rotisserie chicken is a time-saver, but any cooked chicken—poached, roasted, or leftover—works perfectly.
3. Can I make it vegetarian?
Absolutely. Swap the chicken broth for vegetable broth and skip the chicken. Add beans or tofu for protein.
4. How spicy is it?
It’s mild as written, but you can control the heat by adding or reducing jalapeños.
5. Can I freeze Mexican Chicken Rice Soup?
Yes, just freeze the soup separately from the rice to maintain the best texture when reheated.
Final Thoughts
This Mexican Chicken Rice Soup brings together the warmth of homemade chicken soup and the bold, comforting spices of Mexican cuisine. It’s hearty but light, flavorful yet simple, and it delivers all the comfort you need in one steaming bowl. Whether you’re feeding the family or making a big pot for meal prep, this recipe is proof that a homemade soup can be both quick and soul-satisfying.
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PrintMexican Chicken Rice Soup: Cozy, Flavorful Comfort in a Bowl
Our Mexican Chicken Rice Soup recipe is made with chicken, Spanish rice, tomatoes, onion and garlic. It’s a rich and flavorful Mexican chicken and rice soup that rivals any restaurant soup out there!
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican
Ingredients
- 2 tablespoons extra-virgin olive oil
- 8–10 cloves garlic
- 1 yellow onion, peeled, cut in half then thinly sliced
- 1 pound cooked chicken meat, chopped or shredded
- 1 teaspoon ground cumin
- 8 cups low-sodium chicken broth
- 2 Roma tomatoes, seeded and chopped
- 4 thin slices of jalapeno, seeds removed
- 2 cups Brown Spanish Rice
- For the Spanish Brown Rice:
- 2 tablespoons extra-virgin olive oil or avocado oil
- 1 cup long-grain brown rice, rinsed under water
- 1/4 cup tomato sauce
- 2–1/4 cups low-sodium chicken broth (or vegetable broth)
- 1/4 cup yellow onion, finely minced
- 1/4 cup celery, finely minced
- 1 tablespoon minced celery leaves (optional)
- 1–1/2 teaspoons onion powder
- 1 teaspoon garlic powder
- 2 teaspoons dried parsley
Instructions
1. Prepare the Spanish Brown Rice by rinsing the rice under cold water until clear. Heat oil in a saucepan, then cook onion and celery for 2 minutes. Add rice and cook until golden brown, about 3–4 minutes.
2. Stir in tomato sauce, onion powder, garlic powder, and dried parsley. Pour in broth and bring to a boil. Cover and simmer for 20 minutes. Remove from heat and steam for 10 minutes before fluffing with a fork.
3. Chop or shred cooked chicken and set aside.
4. In a large pot or Dutch oven, heat oil and sauté sliced onion for 2–3 minutes. Add minced garlic and cook for 1–2 more minutes.
5. Stir in chicken, tomatoes, jalapeno slices, and cumin. Mix well with the aromatics.
6. Pour in the chicken broth and bring to a boil. Reduce heat to low and cover. Simmer for 30 minutes.
7. Optional: Turn off the heat and stir in 1/3 cup fresh lime juice just before serving.
8. To serve, spoon about 1/4 cup of Spanish Brown Rice into each bowl and ladle hot soup over the rice.
9. Garnish each bowl with avocado, chopped cilantro, and lime wedges.
Notes
Cook the rice separately and only combine it with the soup at serving to avoid it absorbing too much broth.
Store leftover rice and soup in separate airtight containers for up to 5 days.
Reheat soup and add rice just before serving.
Use rotisserie or poached chicken—breast or thighs both work.
Add more jalapeños if you like heat. Leave seeds in for extra spice.
Substitute Spanish rice with white rice, Spanish quinoa, or boxed Spanish rice in a pinch.
Vegetable broth can be used for a lighter or vegetarian version.
Top soup with shredded Jack cheese or crushed tortilla chips for added flavor.
Serve with warm corn or flour tortillas for a full meal.
