Skip to content Skip to sidebar Skip to footer
Home / chicken / mexican / recipes / rice / soup / with

Mexican Soup Recipes With Chicken And Rice

Post a Comment
Table of Contents [Show]

Slow Cooker Mexican Chicken and Rice Soup. This easy, hearty soup is filled with... Slow
Slow Cooker Mexican Chicken and Rice Soup. This easy, hearty soup is filled with... Slow from www.pinterest.com

Description

Mexican soup recipes with chicken and rice are a warm and comforting dish that is perfect for chilly weather or when you need a hearty meal. This soup is loaded with tender chunks of chicken, rice, vegetables, and a variety of flavorful spices that come together to create a delicious and satisfying meal.

Prep Time

The prep time for this soup is around 15 minutes. This includes chopping vegetables, shredding chicken, and measuring out ingredients.

Cook Time

The cook time for this soup is approximately 45 minutes. This involves simmering the soup until the rice is tender and the flavors have melded together.

Ingredients

  • 1 pound boneless, skinless chicken breasts
  • 1 cup uncooked white rice
  • 1 onion, diced
  • 3 cloves garlic, minced
  • 1 red bell pepper, diced
  • 1 green bell pepper, diced
  • 1 jalapeno pepper, diced
  • 1 can diced tomatoes
  • 4 cups chicken broth
  • 1 tablespoon chili powder
  • 1 teaspoon cumin
  • 1 teaspoon paprika
  • 1 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 cup chopped fresh cilantro
  • 1 lime, cut into wedges

Equipment

  • Dutch oven or large soup pot
  • Cutting board
  • Sharp knife
  • Measuring cups and spoons
  • Wooden spoon

Method

  1. Heat a tablespoon of oil in a Dutch oven or large soup pot over medium-high heat.
  2. Add the chicken breasts and cook until browned on both sides, about 5 minutes per side.
  3. Remove the chicken from the pot and shred it into bite-sized pieces using two forks.
  4. Add the onion, garlic, and peppers to the pot and cook for 5-7 minutes, or until the vegetables are softened.
  5. Stir in the chili powder, cumin, paprika, salt, and black pepper and cook for an additional minute.
  6. Add the diced tomatoes, chicken broth, and rice to the pot and bring to a boil.
  7. Reduce the heat to low and simmer the soup for 30-35 minutes or until the rice is tender.
  8. Stir in the shredded chicken and cilantro and cook for an additional 5 minutes.
  9. Serve the soup hot with a wedge of lime on the side.

Notes

If you prefer a spicier soup, you can increase the amount of chili powder or add more jalapeno peppers. If you don't like cilantro, you can omit it or substitute with parsley.

Nutrition Info

This Mexican soup recipe with chicken and rice serves 6 people and contains approximately 300 calories per serving. It also contains 24 grams of protein, 31 grams of carbohydrates, and 7 grams of fat.

Recipe FAQ

Can I use brown rice instead of white rice?

Yes, you can substitute brown rice for white rice in this recipe. However, you will need to increase the cooking time by about 10-15 minutes.

Can I make this soup in a slow cooker?

Yes, you can easily make this soup in a slow cooker. Simply follow the recipe as written, but instead of cooking the soup on the stove, transfer everything to a slow cooker and cook on low for 6-8 hours or on high for 3-4 hours.

Can I freeze this soup?

Yes, you can freeze this soup for up to 3 months. To reheat, simply thaw in the refrigerator overnight and then warm on the stove or in the microwave.

Recipe Tips

  • For additional flavor, you can add a can of black beans or corn to the soup.
  • If you don't have fresh garlic, you can substitute with 1 teaspoon of garlic powder.
  • Be sure to adjust the salt and pepper to taste before serving.

Enjoy this delicious and comforting Mexican soup recipe with chicken and rice. It's perfect for a cozy night in or a family dinner.


Post a Comment for "Mexican Soup Recipes With Chicken And Rice"