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Mexican Chicken Rice Soup: Cozy, Flavorful Comfort in a Bowl

Mexican Chicken Rice Soup in bowl with garnishes
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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!

Ingredients

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  • 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.

Find it online: https://cookingwithramsay.com/mexican-chicken-rice-soup/