Mexican chicken and rice soup sopa de pollo y arroz –Comfort food often comes in the form of a warm, hearty soup, and this Mexican Chicken and Rice Soup (Sopa de Pollo y Arroz) is a perfect example. It’s not just delicious but also packed with flavors that remind you of home. Whether you’re feeling under the weather or just want something cozy on a chilly evening, this recipe is sure to hit the spot.
Mexican Chicken and Rice Soup (Sopa de Pollo y Arroz)
Take a look at this mouthwatering dish:
Ingredients
- 2 tablespoons olive oil
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 jalapeño, seeded and chopped
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 4 cups chicken broth
- 2 cups cooked shredded chicken
- 1 cup long-grain white rice
- 1 can (14.5 oz) diced tomatoes, undrained
- 1 bell pepper, chopped
- Salt and pepper to taste
- Fresh cilantro for garnish
- Lime wedges for serving
Instructions
- In a large pot, heat olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
- Stir in the minced garlic and chopped jalapeño, cooking for an additional 2 minutes until fragrant.
- Add the ground cumin and chili powder, mixing well.
- Pour in the chicken broth and bring to a simmer.
- Once simmering, add in the cooked shredded chicken, long-grain rice, diced tomatoes, and chopped bell pepper.
- Season with salt and pepper to taste. Let the soup simmer for about 20 minutes, or until the rice is cooked through and tender.
- Adjust seasoning if necessary and remove from heat.
- Ladle the soup into bowls, garnishing with fresh cilantro and serving with lime wedges on the side.
This Mexican Chicken and Rice Soup is not only easy to make but also incredibly satisfying. The combination of spices, tender chicken, and wholesome rice makes it a perfect meal any day of the week. Enjoy a bowl of this delicious soup, and don’t be surprised if it becomes a new favorite!
