Mexican Chicken & Rice Soup
Jump to RecipeThis soup is warm, hearty and filling...making it perfect for these cold Winter days! I particularly like this soup because it's not only wonderful on Day 1, but also gets tastier and thicker as time goes by. Top with your favorite toppings, such as avocados, sour cream, shredded cheese, chopped onions, lime, etc. Enjoy 🙂
Ingredients
Soup
- 2 Tbsp Olive Oil
- 1-2 Garlic Cloves Finely Chopped
- 1 tsp Ground Coriander
- 1 tsp Ground Cumin
- 1 tsp Chile Powder
- 1 Can (14.5 oz) Crushed Tomatoes
- 6 Cups Chicken Broth
- 2-3 Boneless Skinless Chicken Breasts
- 1 Cup Rice, uncooked I use Basmati or Jasmine
- Salt to taste (optional)
- Pepper to taste
Toppings (The Sky is the Limit!)
- Avocados Cut into bite-size pieces
- Chopped Onions Green or White...any variety
- Shredded Cheese
- Sour Cream
- Croutons
- Lime Juice
Instructions
- Gather the ingredients.
- In a large Stock Pot (or Dutch Oven), heat the Olive Oil over medium-low. Add the Garlic and cook for 2-3 minutes or until Garlic starts to turn a light golden brown.
- Add the spices (Coriander, Cumin and Chile Powder) and cook for 1-2 minutes.
- Next, add the Chicken Broth and Tomatoes. Increase the temperature to medium-high or high and bring to a simmer, stirring constantly.
- Once the mixture starts to bubble, decrease the temperature back to medium-low and add the Chicken Breasts. Cook for about 10-12 minutes, stirring often and turning the Chicken Breasts over halfway through to evenly cook.
- Remove the Chicken Breasts from the pot, placing on a cutting board to be shredded once it's cool enough to handle.
- While Chicken is cooling a little, add the Rice, Ground Pepper and Salt (if adding). Continue cooking over medium-low heat while you shred the chicken.
- Add the shredded Chicken back into the stock pot and continue cooking until the Rice is thoroughly cooked (about 15-20 minutes, depending on the type of Rice you use).
- Serve the soup with the assortment of toppings. Yummy!