REC--Mexican Chicken and Rice Soup

The friendliest place on the web for anyone that enjoys cooking.
If you have answers, please help by responding to the unanswered posts.

PA Baker

Master Chef
Sep 1, 2004
USA, Pennsylvania
Mexican Chicken and Rice Soup
Somewhere between soup and chili, this thick, hearty mixture is perfect on a cold night. Substitute an extra can of beans for the chicken if you prefer vegetarian soup.

1 tablespoon unsalted butter
2 stalks celery, finely chopped
1 small onion, finely chopped
3 14-ounce cans chicken or vegetable broth
1 cup purchased salsa (red or green)
2 boneless skinless chicken breasts
3/4 cup uncooked rice
2 cloves garlic, minced
1 16-ounce can red kidney beans, drained
2 tablespoons minced fresh cilantro
juice of one lime (or more or less to taste)
salt and freshly ground black pepper
Shredded Mexican cheese, as accompaniment


Melt the butter in a large, heavy soup pot over medium heat. Add the celery and onion and cook, stirring often, for about ten minutes, until softened. Add the broth, salsa, chicken breasts, rice, and garlic. Bring to a simmer and cook, stirring occasionally, for about 15 minutes, until the chicken is nearly or entirely cooked through. Use tongs to remove the chicken from the soup and set it aside to cool briefly. Cut the chicken into small chunks and return it to the pot. Add the beans. Return the soup to a simmer and cook for an additional 15 minutes, until the rice is tender. Stir in the fresh cilantro and season to taste with lime juice, salt, and pepper. To serve, ladle the soup into bowls and top generously with shredded cheese.

Yields 6 servings
The soup was very good. It is one that I will definitly be making again in the future. The lime gave it the perfect kick. Thanks PA

Latest posts

Top Bottom