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–+ servings
freshly cooked mexican chicken and rice soup in a bowl topped with cheese, sour cream, and chives
Molly LaFontaine

Mexican Chicken and Rice Soup

5 from 2 votes
A bowl of this Mexican chicken and rice soup will bring you so much comfort. It's savory, and rich but not too heavy. Just what you're craving on a cold day! Each bite is full of crushed tomatoes, rice, bell pepper, and a homemade fajita seasoning that adds the best flavor.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 2 to 3 bowls of soup
Step-By-Step Mode

Ingredients
  

  • 1 boneless, skinless chicken breast
  • 1/2 yellow bell pepper (about 1/2 cup, chunks)
  • 1/2 yellow onion (about 1/2 cup, diced)
  • 3/4 tsp salt
  • 1/2 tsp ground black pepper
  • 2 garlic cloves (minced)
  • 1 1/2 tsp chili powder (salt-free)
  • 1/2 tsp ground cumin
  • 1/4 tsp ground cinnamon
  • 1 tsp honey
  • 1 can 14-15 oz crushed tomatoes
  • 1/4 cup tomato paste
  • 1 cup low-sodium chicken broth
  • 1/4 cup rice, rinsed and drained (brown is our favorite)

Instructions

  1. Dice onion and cut up the bell pepper into small chunks. Set aside.
  2. Slice chicken into small bite sized chunks and set aside.
  3. In a medium sized soup pot, add all ingredients, stir, and bring to a simmer over medium-high heat.
  4. Once it begins to simmer, turn down heat to low-medium and cook with lid on for 30 minutes if using white rice or 40 minutes if using brown rice.
  5. Check to ensure the rice is tender and chicken is cooked fully.
  6. Serve with shredded cheese, a dollop of cream cheese, or some fresh cilantro.

Notes

Slow Cooker Version

If you want to make this soup in a slow cooker, simply:
  1. Dice the onion and bell pepper.
  2. Add all the ingredients into your slow cooker.
  3. Cook on high for 3-4 hours or low for 6-7 hours.
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