Mexican Chicken and Rice Soup
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.
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
- Dice onion and cut up the bell pepper into small chunks. Set aside.
- Slice chicken into small bite sized chunks and set aside.
- In a medium sized soup pot, add all ingredients, stir, and bring to a simmer over medium-high heat.
- 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.
- Check to ensure the rice is tender and chicken is cooked fully.
- 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:- Dice the onion and bell pepper.
- Add all the ingredients into your slow cooker.
- Cook on high for 3-4 hours or low for 6-7 hours.