Cooking
Easy Mexican Chicken and Rice Soup
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Easy Mexican Chicken and Rice Soup
Author: Sally Vargas
Prep time:
Cook time:
Total time:
Serves: 4 to 6 servings
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, diced
- 1 teaspoon dried oregano
- ¼ teaspoon salt, or to taste
- ⅛ teaspoon black pepper, or to taste
- 1 (15-ounce) can fire-roasted diced tomatoes, with juices
- 6 cups low-sodium chicken broth
- 1 cup fresh or frozen corn kernels
- ⅓ cup medium- or long-grain white rice (not cooked)
- 2 cups cooked and shredded chicken (See Recipe Note)
- Leaves from ½ bunch fresh cilantro sprigs, for garnish
- 1 to 2 limes, quartered, for garnish
- Corn or flour tortillas, to serve
Instructions
- Cook the onion: In a large pot over medium heat, warm the oil. Add the onion and oregano. Cook, stirring often for 3 to 4 minutes, or until the onion begins to soften. Stir in the salt and pepper.
- Simmer the soup: Add the tomatoes, chicken broth, corn, and rice. Bring to a boil over high heat. Turn down the heat and simmer for 18 to 20 minutes, or until the rice is tender.
- Add the chicken: Add the chicken and simmer for 1 to 2 minutes, or until the chicken is hot. Taste, and season with more salt and pepper, if you like.
- Serve the soup: Ladle the soup into bowls and serve hot with the cilantro and lime wedges on top, and warm tortillas on the side.
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