Name: Mexican Chicken Rice Soup
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: Mexican
Ingredients: 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 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; 1/4 cup yellow onion, finely minced; 1/4 cup celery, finely minced; 1-1/2 teaspoons onion powder; 1 teaspoon garlic powder; 2 teaspoons dried parsley

Why You’ll Love Mexican Chicken Rice Soup Recipe

This recipe is a complete meal in one bowl, combining protein, grains, and vegetables. The homemade brown Spanish rice adds depth and texture, while the broth is rich and aromatic. It’s perfect for weeknight dinners, meal prep, or when you want something nourishing yet full of flavor. Plus, it’s easily customizable to suit different tastes and dietary preferences.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

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 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
1-1/2 teaspoons onion powder
1 teaspoon garlic powder
2 teaspoons dried parsley

Directions

Begin by preparing the Mexican brown rice. Rinse the rice thoroughly under cold water until the water runs clear to remove excess starch. Heat oil in a saucepan, then sauté the minced onion and celery for about 2 minutes. Add the rice and cook for another 3 to 4 minutes until lightly golden. Stir in the tomato sauce, onion powder, garlic powder, and dried parsley. Pour in the broth, bring to a boil, then reduce to a simmer. Cover and cook for 20 minutes until the liquid is absorbed. Remove from heat and let it steam, covered, for 10 minutes before fluffing with a fork.

For the soup, heat olive oil in a large pot or Dutch oven. Sauté the sliced onion for 2 to 3 minutes, then add the garlic and cook for another 1 to 2 minutes until fragrant. Stir in the shredded chicken, chopped tomatoes, jalapeño slices, and cumin.

Pour in the chicken broth and bring everything to a boil. Reduce the heat to low, cover, and let the soup simmer for about 30 minutes to develop flavor. If using lime juice, stir it in after turning off the heat.

To serve, place about 1/4 cup of the prepared brown Spanish rice into each bowl, then ladle the hot soup over the rice. Garnish generously with avocado, chopped cilantro, and lime wedges for a fresh, vibrant finish.

Servings and timing

Servings: 6
Prep time: 20 minutes
Cooking time: 30 minutes
Total time: 50 minutes

Variations

You can make this soup spicier by adding more jalapeño or even a pinch of chili flakes. Swap the chicken for beans or tofu to create a vegetarian version. White rice can be used instead of brown rice for a softer texture. Adding corn or black beans can enhance the heartiness and give it more traditional Mexican flavors.

Storage/Reheating

Store leftover soup and rice separately in airtight containers in the refrigerator for up to 4 days. Reheat the soup on the stovetop over medium heat until warmed through, adding a splash of broth if needed. Warm the rice separately or add it directly to the soup while reheating. This soup can also be frozen, though the rice texture may soften after thawing.

FAQs

Can I use rotisserie chicken?

Yes, rotisserie chicken works great and saves time.

Why should I rinse the rice?

Rinsing removes excess starch, preventing the rice from becoming sticky.

Can I cook the rice directly in the soup?

It’s better to cook it separately to maintain the right texture and avoid overly thick soup.

Is this soup spicy?

It has mild heat from jalapeños, but you can adjust to your preference.

Can I make this recipe vegetarian?

Yes, replace chicken with beans or vegetables and use vegetable broth.

What toppings work best?

Avocado, cilantro, lime wedges, and even shredded cheese are great options.

Can I use white rice instead of brown rice?

Yes, but cooking times will be shorter and the texture will differ.

How do I thicken the soup?

Let it simmer longer or add a small amount of blended beans for thickness.

Can I freeze leftovers?

Yes, but for best results, freeze the soup without the rice.

What can I serve with this soup?

It pairs well with tortilla chips, warm bread, or a simple side salad.

Conclusion

Mexican Chicken Rice Soup is a comforting, flavor-packed dish that’s perfect for any day of the week. With its rich broth, tender chicken, and perfectly seasoned rice, it offers a satisfying balance of textures and tastes. Whether you enjoy it fresh or as leftovers, it’s a reliable recipe that brings warmth and deliciousness to your table.