Ingredients
1 lb boneless, skinless chicken breasts, diced
1 onion, chopped
2 cloves garlic, minced
1 bell pepper, chopped
1 can diced tomatoes with green chilies
1 cup salsa
4 cups chicken broth
1 cup frozen corn
1 cup cooked rice
1 teaspoon cumin
1 teaspoon chili powder
Salt and pepper to taste
2 tablespoons olive oil
Optional toppings: avocado, shredded cheese, sour cream, cilantro
Instructions
In a large pot, heat the olive oil over medium heat. Add the diced chicken and cook until browned. Remove the chicken from the pot and set aside.
In the same pot, add the chopped onion, minced garlic, and bell pepper. Cook until the vegetables are soft and fragrant.
Stir in the diced tomatoes with green chilies, salsa, chicken broth, frozen corn, cooked rice, cumin, chili powder, salt, and pepper.
Bring the soup to a simmer, then reduce the heat and let it simmer for about 20-25 minutes, allowing the flavors to meld together.
Once the soup is done, taste and adjust the seasoning if needed. Serve hot with your favorite toppings such as avocado, shredded cheese, sour cream, and cilantro.
Prep Time: 10 minutes
Kcal: Approximately 300 kcal per serving
Notes
This Mexican chicken rice soup is a hearty and satisfying dish that’s perfect for any occasion. Make a big batch and enjoy it throughout the week!