Mexican Chicken and Rice Soup
August 8, 2024 • 0 comments
Yield: 8 servings |
Prep time: 1.5 hours |
Total time: 2 hours (less if not using whole chicken)
- Prep Time:
- Cook Time:
- Servings: 8
Ingredients
- (1 whole or 4 breasts) Whole Chicken or Boneless Skinless Breasts
- (1 package) Leftover (or packaged) Mexican Rice
- (1 (16oz) can) Kidney Beans
- (1 (16 oz can)) White Beans
- (1 (16oz) can) Diced Tomatoes
- (1 (8oz) can) Green Enchilada Mix
- (1 Tbsp) Smoked Paprika
- (1 Tbsp) Ground Cumin
- (1 Tbsp) Oregano
- (to taste) Salt & Pepper
- (1) Medium Onion Diced
- (5) Garlic Cloves Minced
- (1/4 cup, reserve some for garnish) Cilantro
- (Garnish) Shredded Cheddar Cheese
Directions
- Thaw whole chicken if needed, cover in large soup pot with water (add 1-2 Tbsp of salt to bring to boil quicker), boil on high for 1 to 1.5 hours until water is reduced by half and chicken pulls apart easily. If using chicken breasts, cook in boiling water for 25-30 minutes until done.
- Turn off heat and use tongs to pull chicken out of the pot, lay on a cutting board to cool for 15-20 minutes. Pull (or cut) the meat off the chicken and add back to pot.
- Cook the instant Mexican rice mix to package instructions if using this option while the chicken is cooking in step 1.
- Add all the other ingredients including the liquid from the canned items and chicken stock if not using whole chicken. Let simmer for 15-20 minutes or until onions are soft.
- Add garnishes, serve, and enjoy!
