Mexican Chicken Rice Soup Caldo Cantina
Warm, comforting, and bursting with bold flavors, Mexican Chicken Rice Soup Caldo Cantina is your ultimate go-to meal for a hearty and wholesome dish. This flavorful soup combines tender shredded chicken thighs, aromatic vegetables, and fluffy long-grain white rice, all simmered in a fragrant broth infused with ground cumin, oregano, and bay leaves. Fresh lime juice and a sprinkle of chopped cilantro brighten the dish, while a creamy avocado garnish adds the perfect finishing touch. Ready in just an hour and packed with nourishing ingredients, this Mexican classic is a must-try recipe that’s perfect for chilly nights or when you’re craving a taste of home. Serve it with a squeeze of lime and watch the whole family come back for seconds!
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Recipe Information
Ingredients
- 1 pound boneless, skinless chicken thighs
- 2 tablespoons olive oil
- 1 medium, diced white onion
- 3 minced garlic cloves
- 2 medium, peeled and sliced carrots
- 2 sliced celery stalks
- 3 medium, diced Roma tomatoes
- 1 cup long-grain white rice
- 8 cups chicken broth
- 2 bay leaves
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1.5 teaspoons salt
- 0.5 teaspoon ground black pepper
- 1 juiced lime
- 0.25 cup, chopped fresh cilantro
- 1 sliced for garnish avocado
Instructions
Heat olive oil in a large pot or Dutch oven over medium heat.
Season chicken thighs with a pinch of salt and black pepper. Add the chicken to the pot and sear on each side for 3-4 minutes until golden brown. Remove the chicken and set aside.
In the same pot, add diced onion, minced garlic, sliced carrots, and celery. Sauté for 5-6 minutes until the onions are translucent and the vegetables have softened.
Stir in the diced Roma tomatoes and cook for 2-3 minutes until they release their juices.
Add the uncooked rice to the pot, stirring for 1-2 minutes to coat it in the vegetable mixture.
Return the chicken thighs to the pot. Pour in the chicken broth, then stir in the bay leaves, ground cumin, dried oregano, salt, and black pepper.
Bring the soup to a boil, then reduce the heat to low. Cover the pot and simmer for 25 minutes, or until the rice is cooked and the chicken is tender.
Remove the chicken thighs from the pot, shred them using two forks, and return the shredded chicken to the soup.
Stir in the lime juice and chopped cilantro. Taste and adjust seasoning with more salt or lime juice if needed.
Ladle the soup into bowls and garnish with sliced avocado and additional cilantro if desired. Serve hot.
Nutrition Facts
Calories |
1867 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 83.2 g | 107% | |
| Saturated Fat | 19.1 g | 96% | |
| Polyunsaturated Fat | 3.1 g | ||
| Cholesterol | 567 mg | 189% | |
| Sodium | 8870 mg | 386% | |
| Total Carbohydrate | 119.2 g | 43% | |
| Dietary Fiber | 19.7 g | 70% | |
| Total Sugars | 29.2 g | ||
| Protein | 158.5 g | 317% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 587 mg | 45% | |
| Iron | 16.7 mg | 93% | |
| Potassium | 5292 mg | 113% | |
*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.
