Chicken Comfort

Savory Mexican-Style Chicken and Rice Soup

A Comforting Bowl of Caldo de Pollo con Arroz

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Savory Mexican-Style Chicken and Rice Soup

Difficulty:BeginnerPrep time: 15 minutesCook time: 30 minutesRest time: minutesTotal time: 45 minutesServings:6 servingsCalories:425 kcal Best Season:Suitable throughout the year


Dive into the heartwarming flavors of traditional Mexican cuisine with this savory chicken and rice soup. Perfectly seasoned and brimming with tender chicken, fluffy rice, and a medley of fresh vegetables, it’s a nourishing meal that’s sure to satisfy your soul and taste buds alike.



  1. Begin by setting a pot of water to boil, then stir in the rice. Lower the heat to a gentle simmer, cover the pot, and let the rice cook until it’s soft and has absorbed all the water, which should take between 20 to 25 minutes. Once done, remove the pot from the stove and let the rice stay warm.
  2. As the rice is simmering away, take another pot to blanch the tomatoes. Submerge them in boiling water and let them cook just until they’re tender but still holding their shape, for about 5 to 8 minutes. After that, drain the water and give the tomatoes a moment to cool down.
  3. Once the tomatoes are cool enough to handle, peel off their skins and toss the skins away. Toss the peeled tomatoes into a blender, along with the onion, chipotle peppers in adobo sauce, garlic, and a dash of black pepper, and blend everything until it’s completely smooth. Pass this puree through a sieve to remove any remaining chunks, discarding what’s left behind.
  4. Next, warm some oil in a saucepan over a heat that’s a bit higher than medium. Throw in the chopped carrots and celery and let them cook until they start to brown, which should be around 5 minutes. Pour the silky tomato mixture into the pan, then stir in the chicken broth and bouillon cube. Let the mixture bubble away, stirring occasionally, until the carrots and celery are perfectly tender, which should take another 10 to 15 minutes. To finish, add the peas and shredded chicken into the saucepan and cook everything together until it’s all warmed through, taking about 3 minutes more.
  5. To serve, scoop some of the fluffy rice into bowls, then ladle the hearty soup over the rice. Garnish each bowl with a few slices of creamy avocado and a sprinkle of shredded Monterey Jack cheese to complete the dish.


  • – For a spicier soup, you can add more jalapeno peppers or include other chili peppers to the broth.
    – If desired, the chicken can be shredded after cooking and returned to the soup for easier eating.
    – The soup can be stored in the refrigerator for up to 3 days or frozen for longer storage.
Keywords:Mexican chicken soup, chicken rice soup, caldo de pollo, homemade soup, comfort food
Nutrition Facts

Servings 6

Amount Per Serving
Calories 425
% Daily Value *
Total Fat 22g34%
Saturated Fat 6g30%
Cholesterol 32mg11%
Sodium 1007mg42%
Potassium 715mg21%
Total Carbohydrate 42g15%
Dietary Fiber 7g29%
Sugars 5g
Protein 16g32%

Vitamin C 34 mg
Calcium 196 mg
Iron 3 mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Can I use boneless chicken for this recipe?

Yes, boneless chicken can be used, but using chicken with bones will give the soup a richer flavor.

How can I make the soup more flavorful?

Enhancing the flavor can be achieved by adding more herbs, such as oregano or bay leaves, and letting the soup simmer with these additional spices.

Is it possible to make this soup in a slow cooker?

Yes, you can make this soup in a slow cooker by adding all the ingredients except the rice and cooking on low for 6-8 hours. Add the rice about 30 minutes before serving and cook until tender.

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    05/18/2024 07:33 am GMT

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