Mexican Chicken and Rice Soup Recipe

Name: Mexican Chicken and Rice Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 corn tortillas; ½ cup canola oil; 1 tablespoon butter; ½ cup chopped yellow onion; 1 ½ tablespoons finely chopped jalapenos; 1 ½ cups chopped roma tomatoes; ⅓ cup chopped cilantro; 2 teaspoons chopped garlic; 6 cups chicken broth; 1 bay leaf; 1 (6 ounce) boxuncle ben's Mexican rice mix or 1 (6 ounce) boxrice a roni Spanish rice and vermicelli mix; 1 cup chopped cooked white chicken meat; ½ cup grated cheddar cheese

Servings: persons

4 corn tortillas
½ cup canola oil
1 tablespoon butter
½ cup chopped yellow onion
1 ½ tablespoons finely chopped jalapenos
1 ½ cups chopped roma tomatoes
⅓ cup chopped cilantro
2 teaspoons chopped garlic
6 cups chicken broth
1 bay leaf
1 (6 ounce) boxuncle ben's Mexican rice mix or 1 (6 ounce) boxrice a roni Spanish rice and vermicelli mix
1 cup chopped cooked white chicken meat
½ cup grated cheddar cheese

1
Cut the tortillas into 1/4 inch strips.
2
In a large saute pan, heat the oil over med.-high heat.
3
Fry the tortilla strips until crunchy.
4
Drain and set aside.
5
In a soup pot, melt the butter over med.
6
heat.
7
Saute the onion, jalapeno, tomatoes, cilantro and garlic in the butter until the tomatoes are soft.
8
Add the chicken broth and bay leaf and bring to a boil.
9
Add the rice and seasonings.
10
Boil until the rice is tender, about 15 minutes.
11
Reduce the heat.
12
Add the chicken and simmer for 15 minutes.
13
If the rice absorbs too much of the liquid, add more chicken broth.
14
Ladle the soup into bowls.
15
Top with tortilla strips and cheese before serving.

1253

kcal

Calories

Fat

Carbs

140

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 4 corn tortillas, ½ cup canola oil, 1 tablespoon butter, ½ cup chopped yellow onion, and more.

Yes, Mexican Chicken and Rice Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Mexican Chicken and Rice Soup

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