Gringo Chicken Rice Soup
Warm up with a hearty bowl of Gringo Chicken Rice Soup—a Tex-Mex-inspired twist on classic comfort food. This soul-soothing soup combines tender shredded chicken, fluffy cooked rice, and a vibrant mix of ingredients like black beans, corn, and diced tomatoes with green chilies, all simmered in a flavorful broth spiced with cumin and chili powder. Fresh lime juice and cilantro add a zesty, herby finish, while optional toppings like shredded cheese and crunchy tortilla chips take it to the next level. Perfect for a cozy dinner, this one-pot wonder is easy to prepare in under an hour and serves 6, making it an ideal choice for family meals or meal prep. Whether you’re craving a warm, satisfying dish or looking for a delicious way to spotlight Tex-Mex flavors, this chicken rice soup is sure to hit the spot!
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Recipe Information
Ingredients
- 2 pieces boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 1 medium yellow onion, diced
- 1 medium green bell pepper, diced
- 3 cloves garlic, minced
- 2 cups cooked white or brown rice
- 8 cups chicken broth
- 1 can (10 oz) diced tomatoes with green chilies (e.g., Rotel)
- 1 cup corn kernels, drained (fresh, canned, or frozen)
- 1 cup black beans, rinsed and drained
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 2 tablespoons lime juice
- 1 quarter cup fresh cilantro, chopped
- 0.5 teaspoon salt
- 0.25 teaspoon ground black pepper
- 0.5 cup shredded cheddar or Mexican blend cheese (optional, for serving)
- 1 handful tortilla chips (optional, for serving)
Instructions
Heat the olive oil in a large pot or Dutch oven over medium heat.
Season the chicken breasts lightly with salt and pepper. Add them to the pot and sear for 3-4 minutes per side until lightly browned. Remove the chicken and set aside.
In the same pot, add the diced onion and green bell pepper. Cook for 3-4 minutes until they begin to soften.
Stir in the minced garlic and cook for another 30 seconds until fragrant.
Pour in the chicken broth, diced tomatoes with green chilies, corn, and black beans. Stir to combine.
Add the ground cumin and chili powder for that Tex-Mex flavor kick.
Return the chicken breasts to the pot. Bring the soup to a gentle boil, then reduce the heat to a simmer. Cover and let cook for 25 minutes, or until the chicken is fully cooked.
Remove the chicken breasts and shred them using two forks. Return the shredded chicken to the pot.
Stir in the cooked rice, lime juice, and chopped cilantro. Season with additional salt and pepper to taste.
Let the soup simmer for another 5 minutes to allow the flavors to meld together.
Ladle into bowls and, if desired, top with shredded cheese and crumbled tortilla chips for added texture and flavor.
Serve hot and enjoy your comforting Gringo Chicken Rice Soup!
Nutrition Facts
Calories |
2336 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 59.9 g | 77% | |
| Saturated Fat | 17.8 g | 89% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 356 mg | 119% | |
| Sodium | 7366 mg | 320% | |
| Total Carbohydrate | 268.2 g | 98% | |
| Dietary Fiber | 38.4 g | 137% | |
| Total Sugars | 35.5 g | ||
| Protein | 193.2 g | 386% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 978 mg | 75% | |
| Iron | 27.8 mg | 154% | |
| Potassium | 5357 mg | 114% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
