Recipe information
Ingredients for - Easy Mexican Chicken and Rice Soup
2. 1 medium onion, diced -
4. 1/4 teaspoon salt, or to taste -
5. 1/8 teaspoon black pepper, or to taste -
6. 1 (15-ounce) can fire-roasted diced tomatoes, with juices -
7. 6 cups low-sodium chicken broth -
8. 1 cup fresh or frozen corn kernels -
9. 1/3 cup medium- or long-grain white rice (not cooked) -
10. 2 cups cooked and shredded chicken (See Recipe Note) -
11. Leaves from 1/2 bunch fresh cilantro sprigs, for garnish -
12. 1 to 2 limes, quartered, for garnish -
13. Corn or flour tortillas, to serve -
How to cook deliciously - Easy Mexican Chicken and Rice Soup
1. Stage
Cook the onion: In a large pot over medium heat, warm the oil. Add the onion and oregano. Cook, stirring often for 3 to 4 minutes, or until the onion begins to soften. Stir in the salt and pepper.
2. Stage
Simmer the soup: Add the tomatoes, chicken broth, corn, and rice. Bring to a boil over high heat. Turn down the heat and simmer for 18 to 20 minutes, or until the rice is tender.
3. Stage
Add the chicken: Add the chicken and simmer for 1 to 2 minutes, or until the chicken is hot. Taste, and season with more salt and pepper, if you like.
4. Stage
Serve the soup: Ladle the soup into bowls and serve hot with the cilantro and lime wedges on top, and warm tortillas on the side.
