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Tex Mex Chicken and Rice Soup

If you are in the mood for a hearty soup that is flavorful, easy to make and tastes incredible, I have just what you need. This Tex Mex Chicken and Rice Soup is filled with tender chicken, rice, onions, garlic, tomatoes, corn, black beans, cheese, cilantro, and the right amount of seasonings. 

Chicken Soup

What you need to make Tex Mex Chicken and Rice Soup

  • Chicken Breast
  • Butter
  • Rice 
  • Bullion Cubes
  • Filtered Water
  • Taco Seasoning
  • Sweet Onion
  • Minced Garlic
  • Stewed Tomatoes
  • Corn
  • Black Beans
  • Green Chiles
  • Taco Sauce
  • Brown Sugar
  • Cheddar & Colby Jack Cheese
  • Cilantro
  • Tortilla Chips
Chicken Soup

NOTE: I used Success Rice for this recipe. It’s amazing and comes in pre-packed and measured pouches, so you can literally snip off the corner and pour it in! It cooks quickly and beautifully too. 

How To Make Tex Mex Chicken and Rice Soup

  1. Melt the butter in the bottom of the pot or rooster. Add in the chicken breast and sprinkle with garlic salt. Cook for about 30 minutes or until the chicken is cooked all the way. 
  2. Dice up the cooked chicken into bite-sized pieces. Continue to cook until it’s golden brown. Add in the chopped onion and cook until it has browned. 
  3. Cut the stewed tomatoes with a sharp knife and add to the pan along with the garlic. Pour in the frozen corn, black beans, green chiles, taco sauce, and brown sugar. Stir well. 
  4. Pour in the gallon of water along with the bullion cubes and taco seasoning packet. Mix well. 
  5. Bring the chicken soup to a boil, then turn the heat down to medium-low. Allow the soup to simmer for 2 hours. Once the 2 hours are up, give the soup a taste and add more seasonings if needed. Pour in the rice and cook for an additional 15 minutes. 
  6. Top the soup with cilantro and cheese with a side of tortilla chips. Enjoy! 

 

Chicken Soup

What Does Tex Mex Mean?

Tex Mex is a variety of recipes that combine flavors of both Texas and Mexico. It’s the perfect fusion of flavors and has become increasingly more popular. Once you taste anything with a Tex Mex flair, you will understand why it’s so desired! It’s absolutely delicious, just like this Tex Mex chicken and rice soup. 

Can I Use Different Meat?

Sure! We love the way the simple Mexican chicken soup with rice tastes the way it is, but it can easily be customized. You could use turkey breast, ground sausage, ground beef, or ground turkey. They are all tasty options. Naturally, any time you make an adjustment to the recipe, it’s going to taste different, so go with what you like best. 

Is It Okay To Use Chicken Thighs?

Yes, it’s more than fine to exchange the chicken breasts for chicken thighs. You will need to only use boneless skinless chicken thighs, though. Otherwise, there will be bones, and it’s going to turn out properly. 

For a short-cut, you can use a rotisserie chicken that has been removed from the bones too. It will save some time and tastes good too. Simply cut it into bite-sized pieces and skip cooking the chicken since it’s already cooked. 

Chicken Soup

 

Can I Double This Recipe?

Absolutely! Tex Mex chicken and rice soup is fantastic for feeding to a crowd. No one can resist the flavors, and it’s easy to make extra. You will need a large enough pan to cook two gallons of water. I recommend using a large electric roaster instead of a stockpot. 

Other Delicious Soup Recipes To Try

Tex Mex Chicken Soup

Tex Mex Chicken and Rice Soup

This Tex Mex Chicken and Rice Soup is filled with tender chicken, rice, onions, garlic, tomatoes, corn, black beans, cheese, cilantro, and the right amount of seasonings. 

Ingredients

  • 1 pound chicken breast
  • 1 tbsp butter
  • 1½ cups rice
  • 3 chicken bullion cubes
  • 1 gallon water
  • 1 packet taco seasoning
  • 1 small onion (chopped)
  • 2 cloves garlic (minced)
  • 16 ounces stewed tomatoes (diced or chopped)
  • 8 ounces corn (frozen)
  • 15 ounces black beans (drained)
  • 1 can green chiles
  • 1 cup taco sauce
  • ½ cup brown sugar

Instructions

  1. Melt the butter in the bottom of the pot or rooster. Add in the chicken breast and sprinkle with garlic salt. Cook for about 30 minutes or until the chicken is cooked all the way. 
  2. Dice up the cooked chicken into bite-sized pieces. Continue to cook until it’s golden brown. Add in the chopped onion and cook until it has browned.
  3. Cut the stewed tomatoes with a sharp knife and add to the pan along with the garlic. Pour in the frozen corn, black beans, green chiles, taco sauce, and brown sugar. Stir well.
  4. Pour in the gallon of water along with the bullion cubes and taco seasoning packet. Mix well.
  5. Bring the chicken soup to a boil, then turn the heat down to medium-low. Allow the soup to simmer for 2 hours. Once the 2 hours are up, give the soup a taste and add more seasonings if needed. Pour in the rice and cook for an additional 15 minutes.
  6. Top the soup with cilantro and cheese with a side of tortilla chips. Enjoy!

Notes

I used Success Rice for this recipe. It’s amazing and comes in pre-packed and measured pouches, so you can literally snip off the corner and pour it in! It cooks quickly and beautifully too.

Nutrition Information
Yield 10 Serving Size 1 cup
Amount Per Serving Calories 325Total Fat 7gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 4gCholesterol 66mgSodium 645mgCarbohydrates 40gFiber 5gSugar 14gProtein 26g

I am not a nutritionist. All nutrition values have been automatically generated. If you have questions, please have a professional look at the ingredients and help you with new values.

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