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Mexican Chicken Soup
This zesty Mexican Chicken Soup is simple to prepare for those busy weeknights, and it's full of great flavors! This one's a crowd pleaser all right.
Course Main Course
Cuisine Mexican
Keyword best chicken soup recipe, easy chicken soup recipe, homemade chicken soup, mexican chicken soup, mexican chicken soup recipe, mexican soup
Prep Time 20 minutes minutes
Cook Time 30 minutes minutes
Total Time 50 minutes minutes
Servings 12 servings
Calories 272 kcal
Author Jenny
2 cups uncooked rice of choice 3 tablespoons extra virgin olive oil 1 cup finely chopped white onion 1/2 cup diced carrots 3 tablespoons finely chopped fresh garlic 3 tablespoons ground cumin 1/2 teaspoon kosher salt 1/4 teaspoon freshly ground black pepper 1 cup tomato sauce 64 ounces reduced sodium chicken broth 10 ounce can Rotel diced tomatoes mild 2 tablespoons lime juice 4 cups diced cooked chicken breast 1/4 cup Cholula Hot Sauce 1/2 cup finely chopped cilantro
Cook rice according to package directions.
Heat oil in large dutch oven over medium heat. Saute onions, carrots and garlic for 5-10 minutes, stirring often. Add rice, cumin, salt and pepper, stirring to combine. Stir in tomato sauce.
Add chicken broth, tomatoes, lime juice and hot sauce and cilantro, stirring. Simmer on low until ready to serve.
Calories: 272 kcal | Carbohydrates: 32 g | Protein: 18 g | Fat: 8 g | Saturated Fat: 2 g | Cholesterol: 35 mg | Sodium: 428 mg | Potassium: 466 mg | Fiber: 2 g | Sugar: 3 g | Vitamin A: 1098 IU | Vitamin C: 10 mg | Calcium: 53 mg | Iron: 3 mg