One Pot Mexican Chicken and Rice Soup
Cozy up with this One Pot Mexican Chicken and Rice Soup! It's healthy, hearty, and so full of flavor! Bonus: only ONE DISH and 5 minutes of prep necessary!
Servings: 8 people
Calories: 302kcal
Ingredients
- 8 cups chicken broth
- 1 pound boneless skinless FROZEN chicken breasts
- 1 cup dry brown rice
- 1 ½ tablespoons tomato paste
- 1 (15 oz) can black beans drained and rinsed
- 1 (15 oz) can corn drained
- 1 (15 oz) can diced tomatoes
- ¼ teaspoon Cayenne more or less to taste - we like spicy and did 1 teaspoon
- 2 teaspoons cumin
- 2 teaspoons chili powder
- 1 ½ teaspoons garlic salt
- 2 teaspoons onion powder
- 1 bay leaf
- 2 teaspoons oregano
Instructions
- Stir everything together in a large stockpot.
- Bring to a boil with the lid on.
- Once boiling, lower heat and simmer for 25-30 minutes with lid on or until the chicken and rice are fully cooked.
- Stir regularly so the rice doesn’t stick to the bottom of the pot.
- After the 25-30 minutes from the chicken from pot, shred, and place back into soup.
- Remove bay leaf before serving.
- Serve hot with fresh cilantro, sour cream, red onion, tortilla chips, or your desired toppings!
- Take 5 seconds to rate this recipe below. We greatly appreciate it!
Nutrition
Calories: 302kcal | Carbohydrates: 47g | Protein: 22g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 36mg | Sodium: 1402mg | Potassium: 926mg | Fiber: 8g | Sugar: 4g | Vitamin A: 455IU | Vitamin C: 25.7mg | Calcium: 73mg | Iron: 3.7mg
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