Southwest Chicken Rice Soup is a vibrant and hearty dish that’s perfect for any season. With a blend of tender chicken, flavorful spices, and fragrant rice, this recipe is both delicious and easy to prepare. Enjoy the aroma of Southwest spices wafting through your kitchen as this wholesome meal comes together in just over an hour.
This recipe takes me back to my grandmother’s kitchen, where the comforting and robust flavors of the soup would warm us on chilly evenings. It was a family favorite that always brought us together, its rich aroma leading us to the dinner table where laughter and stories were shared.
Why You’ll Love This Recipe
What sets this recipe apart is its simplicity and depth of flavor. In just one pot, you’re creating a meal that’s not only nourishing but also impressively flavorful. The ingredients are easy to find, and the whole recipe is adaptable to whatever you have on hand. Plus, it’s a crowd-pleaser, making it perfect for family dinners or casual gatherings with friends.
Ingredients Notes
This recipe uses everyday ingredients that you may already have in your pantry. If fresh ingredients aren’t available, you can easily substitute with quality canned or frozen options. For the rice, any type of cooked rice will do, though long-grain white or jasmine rice tends to soak up flavors beautifully.
Recipe Steps
Step 1
Begin by cooking diced chicken in a large pot over medium heat until browned. Remove and set aside.
Step 2
Add chopped onions, garlic, and bell peppers to the pot. Sauté until they soften and the onions become translucent.
Step 3
Stir in the spices, including cumin and chili powder, and cook for an additional minute to enhance their flavors.
Step 4
Return the chicken to the pot, add chicken broth, tomatoes, and bring to a simmer. Allow the soup to cook for about 20 minutes.
Step 5
Add cooked rice to the soup and stir well. Let it simmer for another 10 minutes to meld the flavors together before serving.
Storage Options
Store any leftovers in an airtight container in the refrigerator for up to four days. For longer storage, you can freeze the soup in individual portions for up to three months. When reheating, add a splash of broth or water to maintain the soup’s consistency.
Variations & Substitutions
For a vegetarian version, replace chicken with black beans or chickpeas and use vegetable broth. To add more heat, include a diced jalapeño or a dash of cayenne pepper. Feel free to customize the soup with your favorite vegetables like corn or zucchini for added nutrition and color.
Serving Suggestions
Serve this soup steaming hot, paired with a side of cornbread or tortilla chips for added texture. It’s perfect for a cozy weeknight dinner, but also impressive enough to serve at casual dinner parties.
Frequently Asked Questions
Can I use brown rice instead of white rice? Yes, you can use brown rice, but keep in mind it may take slightly longer to cook. If you’re using pre-cooked brown rice, simply add it as instructed in the recipe.
Is this soup spicy? The heat level of this soup is mild, thanks to the balance of spices. However, if you prefer a spicier kick, feel free to increase the amount of chili powder or add diced jalapeños.
How can I make this dish more nutritious? To boost the nutritional value, add in extra vegetables such as spinach, kale, or sliced carrots. You can also top the soup with avocado slices and fresh cilantro for additional vitamins and healthy fats.
Southwest Chicken Rice Soup
Ingredients
Main Ingredients
- 1 pound chicken breast diced
- 1 cup long-grain rice
- 4 cups chicken broth low sodium
- 1 cup corn kernels frozen or canned
- 1 teaspoon chili powder
- 0.5 teaspoon cumin powder
Instructions
Preparation Steps
- In a large pot, heat a tablespoon of oil over medium-high heat. Add the diced chicken and cook until browned.
- Add the rice, chicken broth, corn, chili powder, and cumin. Stir well and bring to a boil.
- Reduce the heat to low, cover, and simmer for 20 minutes until the rice is tender and the chicken is cooked through.
