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.
- 2 tablespoons olive oil
- 1 medium onion, diced
- 1 teaspoon dried oregano
- 1/4 teaspoon salt, or to taste
- 1/8 teaspoon black pepper, or to taste
- 1 (15-ounce) can fire-roasted diced tomatoes, with juices
- 6 cups low-sodium chicken broth
- 1 cup fresh or frozen corn kernels
- 1/3 cup medium- or long-grain white rice (not cooked)
- 2 cups cooked and shredded chicken (See Recipe Note)
- Leaves from 1/2 bunch fresh cilantro sprigs, for garnish
- 1 to 2 limes, quartered, for garnish
- Corn or flour tortillas, to serve
1 Cook the onion: In a large pot over medium heat, warm the oil. 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.
2 Simmer the soup: 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.
3 Add the chicken: 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.
4 Serve the soup: Ladle the soup into bowls and serve hot with the cilantro and lime wedges on top, and warm tortillas on the side.