Mexican Chicken Rice Soup

Ingredients

SPANISH BROWN RICE

2 tablespoons extra-virgin olive oil or avocado oil

1 cup long-grain brown rice, rinsed under water

1/4 cup tomato sauce

2-1/4 cups low-sodium chicken broth (or vegetable broth of you want it vegan)

1/4 cup brown onion, finely minced

1/4 cup celery, finely minced (mince a tablespoon of celery leaves to add as well if you have any – they add a ton of flavor)

1-1/2 teaspoons onion powder

1 teaspoon garlic powder

2 teaspoons dried parsley

CHICKEN RICE SOUP

2 tablespoons extra-virgin olive oil

8-10 cloves garlic

1 onion, peeled, cut in half then thinly sliced

1 pound cooked chicken meat, chopped or shredded

1 teaspoon ground cumin

6-8 cups low-sodium chicken broth

2 Roma tomatoes, seeded and chopped

4 thin slices of jalapeno, seeds removed

2-3 cups Brown Spanish Rice

Instructions

SPANISH BROWN RICE

Add brown rice to a fine mesh strainer and run under cold water until the water runs clear. (This step is important for removing starches on the outside of the rice which will cause the rice to clump and stick together as it cooks).

Heat oil in saucepan. Add onion, celery and cook for about 2 minutes, then stir in the brown rice with the onion and celery and cook another 3-4 minutes or until the rice starts to turn golden brown.

Stir in the tomato sauce, onion powder, garlic powder and dried parsley.

Pour in the chicken broth and stir. Bring pot to a boil then reduce heat to a low simmer.

Place lid on pot and simmer rice for 20 minutes or until the liquid has absorbed.

Remove pot from heat, and leave the lid on the pot and let the rice finish steaming in the pot for about 10 minutes before fluffing.

Fluff rice using a fork and serve.

CHICKEN RICE SOUP

Make Mexican Brown Rice (recipe above)

Chop or shred chicken. Chop or shred your poached or store-bought rotisserie chicken and set aside.

Heat oil in large saucepan or Dutch oven and saute the onion for 2 to 3 minutes, then add in the minced garlic and saute for another 1 to 2 minutes.

Stir in the chicken, tomatoes and seasoning. Add in the torn pieces of chicken, chopped tomatoes, jalapeno slices and cumin with the onions and stir.

Pour in chicken broth and bring to a boil. Reduce heat to a simmer. Place lid on pot and simmer on low heat for 30 minutes. If you’re adding 1/3 cup lime juice, you’ll turn off the heat and stir in the lime juice

Spoon 1/4 cup Spanish Brown Rice in each bowl, then ladle soup over rice.

Garnish each bowl of chicken rice soup generously with avocado, chopped cilantro, and lime wedges.

Notes

TIPS FOR MAKING CHICKEN RICE SOUP

Cooking. Cook the rice separately and don’t add the rice to the pot while the soup simmers. You want to keep the rice separate from the soup just until you’re ready to serve it.

Serving. For serving, spoon about 1/4 cup of rice into each individual bowl then ladle the soup over the rice and garnish with avocado, cilantro and lime wedges. You can also add the rice to the pot of soup just as you about to serve it, but just be sure you don’t simmer the rice in the broth, because the rice will absorb a lot of the broth, and you’ll be left with a less brothy and less flavorful soup.

Storing left over soup. Keep the rice and the soup in separate containers in the refrigerator.

Reheating leftover soup. When reheating the soup, add the rice to the pot during the last minute or two just long enough to heat the rice through.

SERVING SUGGESTIONS

Garnish this soup generously with avocado and cilantro.

Serve with warm flour or corn tortillas

Add a little grated Jack cheese to the bowls of piping hot soup

Sprinkle a few broken tortilla chips to the top of each bowl of soup

Nutrition Information:

YIELD: 8 SERVING SIZE: 1

Frequently Asked Questions:

Can I use white rice instead of brown rice in this recipe?

*Certainly! You can substitute white rice for brown rice if you prefer.

Keep in mind that cooking times may vary, so adjust accordingly.

Is there a difference between Spanish rice and Mexican rice?

*The terms are often used interchangeably, but Spanish rice typically includes sautéed vegetables and tomato sauce, which is reflected in the Spanish Brown Rice component of this recipe.

Can I make this soup in advance?

*Absolutely! The soup can be made in advance and reheated.

However, if you’re preparing the Spanish Brown Rice separately, consider adding it to individual servings just before serving to maintain its texture.

What can I substitute for jalapeno slices if I don’t want it too spicy?

*If you prefer less heat, you can substitute bell pepper slices for jalapeno.

This will add a mild, sweet flavor without the spiciness.

Can I freeze the soup?

*Yes, you can freeze the soup without the rice.

Prepare and freeze the soup, and when reheating, add freshly made or separately frozen Spanish Brown Rice to each serving.

Freeze in airtight containers for up to 3 months.