This Mexican Chicken and Rice Soup takes classic chicken soup to a spicy, tomatoey new place.
Serve with cilantro, lime wedges, and tortillas on the side.
This is my mother-in-laws chicken soup.
Sally Vargas
She is of Mexican descent and her soup is held in high esteem in our household.
As soon as the cold weather arrives, this soup goes into the weekly rotation.
We never get tired of having it on the menu!
Sally Vargas
Ive simplified and streamlined my mother-in-law’s recipe a bit.
With your chicken already done, you are on easy street.
Wait 20 minutes and dinner is ready.
Sally Vargas
You have just enough time to check your email or read that article you’ve been saving.
What elevates this soup from boring to enticing are the garnishes, so dont leave them out.
With tongs, turn it over and let it heat for a few more seconds on the other side.
Sally Vargas
A little charring at the edges adds flavor.
2 Heat in a skillet:Set a dry skillet over medium heat and heat until hot.
Lay one tortilla at a time on the hot pan and turn, as above.
Add the onion and oregano.
Cook, stirring often for 3 to 4 minutes, or until the onion begins to soften.
Stir in the salt and pepper.
Add the tomatoes, chicken broth, corn, and rice.
Bring to a boil over high heat.
Turn down the heat and simmer for 18 to 20 minutes, or until the rice is tender.
Add the chicken and simmer for 1 to 2 minutes, or until the chicken is hot.
Taste, and season with more salt and pepper, if you like.
