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This Mexican Chicken and Rice Soup is quick to make and full of flavor! It gets off to a quick start with Swanson Chicken Broth!
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Mexican Chicken and Rice Soup
Many of you know that two of my favorite foodie things are Mexican food and soup. I could eat either one, any day, every day. I take every opportunity I can to combine the two. The flavors of Mexican cuisine can’t be beat, and the comfort and ease of soups, make dinnertime easy. By combining the two, you have an awesome dinner that is quick, easy and so full of flavor!
Since it’s summer and the weather is still rather warm, I like to go with lighter soups that have more of a clear broth versus a heavier cream type soup typically seen in the winter. This Mexican Chicken and Rice Soup is loaded with seasoned chicken, pinto beans, tomatoes, cilantro, lime and rice! I know people who think soups have to cook all day on the stove to be flavorful. Let me tell you, this soup is here to debunk that. You can have this soup ready in about 30 minutes – making it great for weeknights!
Just a side note – whenever I make soup that has rice or noodles, I like to cook them separate from the soup and add the rice or noodles to the bowls individually – it helps keep them from soaking up all the broth!! Does anyone else do that too?!
Since I often buy things my family uses often in bulk, we make a trip to Sam’s Club about once a month. I stock up on things like rice, granulated sugar, all-purpose flour, spices, peanut butter, olive oil and Swanson chicken broth!
Stock up
Since we enjoy soup quite frequently in the Love Bakes Good Cakes house, Swanson Chicken Broth helps get dinner off to a quick and flavorful start! Sam’s Club carries the 32 oz. cartons in 3 packs – and just recently started carrying a 6 pack of 32 oz cartons! I use Swanson chicken broth to flavor rice, in mashed potatoes, in marinades and in so many of my soup recipes, so stocking up is a necessity!
Be sure to check out the demo happening nationwide this coming Friday (7-31) from 10:30 am – 12:30 pm at your local Sam’s Club!
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Other Posts You May Enjoy:
Simple Southwest Chicken and Rice Soup
Mexican Chicken and Rice Soup
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Ingredients
- 2 tablespoons olive oil
- 1 ½ lb. boneless skinless chicken breast halves, cut into bite-sized pieces
- 1 large onion, chopped
- 2 tablespoons chili powder
- 2 teaspoons cumin
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon paprika
- ½ teaspoon garlic powder
- ½ teaspoon dried oregano
- 3 tablespoons chopped cilantro
- Juice of 1 lime
- 2 cans pinto beans, drained and rinsed, 16 oz. each
- 1 can tomatoes with green chilies, undrained, 10 oz.
- 2 cartons Swanson chicken broth, 32 oz. each
- 2 cups long-grain rice, uncooked
Toppings Ideas
- Diced tomatoes, diced avocados, tortilla strips, lime wedges
Instructions
- In a large Dutch oven, heat oil over medium-high heat. Add the chicken and onion. Season with chili powder, cumin, salt, pepper, paprika, garlic powder and oregano. Cook, stirring occasionally, until chicken is no longer pink and is cooked through.
- Add the cilantro, lime juice, pinto beans, tomatoes with green chilies and Swanson chicken broth to the pot. Bring to a boil, then reduce heat to simmer. Allow to cook 20 minutes.
- Meanwhile, cook rice according to package directions. Set aside.
To serve:
- Spoon desired amount of rice into bowl. Ladle the soup over the top. Top with diced tomatoes, avocados, tortilla strips and/or lime wedges, if desired.
Notes
- Use homemade stock if you have it – the flavor can’t be beat!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
It's called Caldo Tlalpeño but without the beans and instead of the oregano we use wormseed.
Loving this recipe!! Love Swanson Chicken broth, always keep a case of it at the Ranch!
Everything looks just really GOOD! I need to get a Dutch oven so I can use Swanson Chicken Broth in a dish like this! #client