Tex-Mex Chicken and Rice Soup with Fire Roasted Tomatoes
A hearty one-pot soup combining tender chicken thighs with rice, fire-roasted tomatoes, and Southwestern spices. The chili powder and cumin create warm, earthy flavors while green chiles and corn add texture and mild heat. Perfect for busy weeknights or chilly evenings when you want something comforting and filling. The long-grain rice absorbs the savory chicken broth, making each spoonful satisfying. Top with shredded cheese, tortilla strips, and fresh cilantro for extra flavor and crunch.
Ingredients
- 2 tablespoons butter
- 1 package (20 oz) boneless skinless chicken thighs, cut in 3/4-inch pieces
- ½ teaspoon salt
- ¼ teaspoon pepper
- ½ cup onion, chopped
- 2 cloves garlic, finely chopped
- 1 carton (32 oz) Progresso chicken broth
- 1 can (14.5 oz) Muir Glen organic fire roasted crushed tomatoes, undrained
- 1 teaspoon chili powder
- ½ teaspoon ground cumin
- ½ cup uncooked long-grain white rice or converted white ricebrown rice1:1grain
increase cooking time to 45-50 minutes
- 1 can (4 oz) Old El Paso Chopped Green Chiles
- 1 cup frozen whole kernel corn
- shredded Mexican cheese blend(optional)
- tortilla strips(optional)
- fresh cilantro leaves, chopped(optional)
Instructions
- 1
Melt butter in 5-quart Dutch oven over medium-high heat
- 2
Season chicken with salt and pepper, then cook in melted butter for 6 to 8 minutes stirring once until browned on outside
- 3
Transfer chicken to bowl using slotted spoon, cover and keep warm
- 4
Add onion and garlic to butter and drippings in Dutch oven
- 5
Cook over medium-high heat for 30 to 60 seconds stirring frequently until softened
- 6
Stir in chicken broth, tomatoes, chili powder and cumin
- 7
Heat to boiling
- 8
Stir in rice, chiles, frozen corn and the browned chicken
- 9
Return to boiling then reduce heat
- 10
Simmer uncovered for 23 to 28 minutes stirring occasionally until rice is tender
- 11
Serve topped with cheese, tortilla strips and cilantro if desired
Tips
Use chicken thighs instead of breasts for more flavor and tender texture that won't dry out during the long simmer.
Don't skip browning the chicken as this adds depth of flavor to the entire soup through the fond left in the pan.
Taste and adjust seasonings at the end - you may want more chili powder or cumin depending on your heat preference.
Good to Know
Refrigerate leftovers for up to 3 days. Rice will absorb more liquid over time, so add extra broth when reheating.
Can be made 1 day ahead and refrigerated. Rice will continue to absorb liquid, so add extra broth when reheating.
Serve hot with desired toppings. Provide toppings on the side so guests can customize their bowls.
Common Mistakes
Don't overcook the chicken in the first step to avoid tough, dry meat in the final soup.
Add rice at the right time to prevent it from becoming mushy - it should go in with the other ingredients for the final simmer.
Substitutions
less smoky flavor
FAQ
Can I use chicken breasts instead of thighs?
Yes, but thighs stay more tender during the long cooking time. If using breasts, cut them slightly larger to prevent overcooking.
How long will this soup keep in the refrigerator?
Store covered for up to 3 days. The rice will absorb more liquid over time, so add extra broth when reheating.
Can I freeze this soup?
Rice soups don't freeze well as the rice becomes mushy when thawed. Make fresh or prepare without rice and add when serving.