Mexicanish Chicken Rice Soup
Cozy up with a bowl of hearty and flavorful Mexicanish Chicken Rice Soup—a satisfying one-pot wonder that merges vibrant Tex-Mex-inspired flavors with the comfort of a classic chicken and rice soup. Tender chicken thighs, aromatic spices like cumin and smoked paprika, and a touch of heat from jalapeños and diced tomatoes with green chilies create a rich, savory broth that's perfectly balanced with the sweetness of corn and brightness of fresh cilantro. Long-grain white rice adds a comforting, hearty texture, while optional toppings like creamy avocado, sharp cheddar cheese, and a zesty squeeze of lime take this soup to the next level. Ready in just one hour, this versatile recipe is perfect for weeknights or a cozy weekend meal. It's a bowl of bold, warming flavors your family will crave!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 pound boneless skinless chicken thighs
- 1 medium yellow onion, diced
- 3 pieces garlic cloves, minced
- 1 medium jalapeño, seeded and diced
- 6 cups chicken broth
- 1 14-ounce can canned diced tomatoes with green chilies
- 0.75 cups long-grain white rice
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 0.5 teaspoons smoked paprika
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 1 cup frozen corn
- 0.25 cup fresh cilantro, chopped
- 1 piece lime, cut into wedges
- 1 medium avocado, diced
- 0.5 cup shredded cheddar cheese (optional)
Instructions
Heat 2 tablespoons of olive oil in a large pot or Dutch oven over medium heat.
Season the chicken thighs with a pinch of salt and pepper on both sides. Add the chicken to the pot and brown on both sides for 6-8 minutes total. Remove the chicken and set it aside.
In the same pot, add the diced onion and sauté for 2-3 minutes until softened.
Add the minced garlic and diced jalapeño, cooking for an additional 1-2 minutes until fragrant.
Pour in the chicken broth and diced tomatoes with green chilies, stirring to combine.
Return the chicken thighs to the pot. Bring the mixture to a boil, then reduce the heat to low and let it simmer for 20 minutes.
Remove the chicken thighs from the pot and shred them with two forks.
Return the shredded chicken to the pot and stir in the rice, ground cumin, chili powder, smoked paprika, salt, black pepper, and frozen corn.
Simmer for another 15-20 minutes, or until the rice is tender.
Stir in the chopped cilantro and adjust seasoning to taste.
Serve hot with lime wedges on the side. Top each bowl with diced avocado and shredded cheddar cheese if desired.
Nutrition Facts
Calories |
1859 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 100.5 g | 129% | |
| Saturated Fat | 28.2 g | 141% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 445 mg | 148% | |
| Sodium | 7246 mg | 315% | |
| Total Carbohydrate | 134.9 g | 49% | |
| Dietary Fiber | 29.0 g | 104% | |
| Total Sugars | 25.0 g | ||
| Protein | 120.9 g | 242% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 772 mg | 59% | |
| Iron | 16.8 mg | 93% | |
| Potassium | 4286 mg | 91% | |
*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.
