Description
A comforting Mexican chicken rice soup filled with tender shredded chicken, flavorful broth, and hearty brown Spanish rice.
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
Instructions
- Rinse the brown rice under cold water until the water runs clear.
- Heat oil in a saucepan, add minced onion and celery, and cook for about 2 minutes. Stir in the rice and cook for 3–4 minutes until lightly golden.
- Add tomato sauce, onion powder, garlic powder, and dried parsley. Stir to combine.
- Pour in 2-1/4 cups broth, bring to a boil, then reduce to a simmer. Cover and cook for 20 minutes until liquid is absorbed. Let steam off heat for 10 minutes, then fluff with a fork.
- Heat olive oil in a large pot or Dutch oven. Sauté sliced onion for 2–3 minutes, then add garlic and cook for 1–2 minutes.
- Stir in shredded chicken, chopped tomatoes, jalapeno slices, and cumin.
- Pour in 8 cups chicken broth and bring to a boil. Reduce heat, cover, and simmer for 30 minutes.
- To serve, place about 1/4 cup of cooked brown Spanish rice into each bowl and ladle soup over the top.
- Garnish with avocado, chopped cilantro, and lime wedges if desired.
Notes
- Use rotisserie chicken for convenience and extra flavor.
- Add lime juice at the end for a bright, tangy finish.
- Store leftovers in the refrigerator for up to 4 days.
- Keep rice separate until serving to prevent it from soaking up too much broth.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 350 kcal
- Sugar: 4 g
- Sodium: 620 mg
- Fat: 12 g
- Saturated Fat: 2 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 4 g
- Protein: 28 g
- Cholesterol: 65 mg
