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Mexican Chicken and Rice Soup

This comforting soup harmonizes the smoky depth of fire-roasted tomatoes with tender, juicy chicken, sweet corn, and fragrant spices. Enriched with rice, it becomes a hearty, one-pot meal that is both convenient and satisfying, ideal for bustling weeknight dinners.
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Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings: 6 People
Course: Appetizer, Soup
Cuisine: American
Ingredients Method

Ingredients
  

  • 2 tablespoons olive oil
  • 1 medium onion finely diced
  • 1 teaspoon dried oregano
  • 1/4 teaspoon black pepper adjust to taste
  • 1/4 teaspoon salt adjust to taste
  • 6 cups low-sodium chicken broth
  • 1 15- ounce can fire-roasted diced tomatoes with juices
  • 1 cup fresh or frozen corn kernels
  • 1/3 cup uncooked medium- or long-grain white rice
  • 2 cups cooked shredded chicken
  • Leaves from 1/2 bunch fresh cilantro for garnish
  • 1 to 2 limes cut into quarters, for garnish
  • Corn or flour tortillas for serving

Method
 

  1. Cook the Onion
  2. Warm the olive oil in a large pot over medium heat. Add the diced onion and oregano, sautéing for 3 to 4 minutes until the onion becomes soft and translucent. Season with salt and black pepper.
  3. Simmer the Soup
  4. Stir in the fire-roasted diced tomatoes, chicken broth, corn, and uncooked rice. Raise the heat to bring the mixture to a boil, then reduce to a gentle simmer. Cook for 18 to 20 minutes, or until the rice is tender.
  5. Incorporate the Chicken
  6. Add the shredded chicken to the pot and continue simmering for 1 to 2 minutes, just until the chicken is fully heated. Taste and adjust seasoning as necessary.
  7. Serve the Soup
  8. Ladle the soup into individual bowls, garnishing with fresh cilantro and lime wedges. Serve immediately alongside warm corn or flour tortillas.