This is a southwest style of a chicken and rice soup. Hearty chunks of chicken, a rich tomato broth and a few veggie goodies makes this a hearty weeknight dinner that’s easy to make.
Pueblo Chicken and Rice Soup
My Mom used to make this Casserole we called Pueblo Chicken. It was one of my top favorites, second only to Spinach Fandango (yes…I know, I need to get on a remake of that, too, STAT!). Now that the weather’s cooling off, I thought it high time to get back into making soup. Thus, this recipe for Pueblo Chicken and Rice Soup!
Hear me out, folks. The black olives are a must! Although, perhaps I’m all about them simply for nostalgic value. Regardless, give ’em a try and then top it all of with spicy pepper jack cheese and cilantro.
Quick for Weeknights
The great part about this dish, too, is that it’s a one-pot-wonder. I know you all love that!
Even better, this hearty soup comes together in under 45 minutes without a lot of fuss. It’s also a great meal to freeze. I make a double batch and serve the second batch for another day.
Hope you enjoy this recipe as much as I did making it!
The Recipe for Pueblo Chicken and Rice SoupPrint
An updated soup version of a classic casserole with chicken, rice, and a creamy tomato sauce, topped with spicy cheese and cilantro.
- 1 Tbs oil
- 1 small onion, diced
- 1 cup rice
- 4.5 oz diced green chiles
- 14 oz petite diced tomatoes
- 15 oz mild salsa
- 1/2 tsp cumin
- 1/2 tsp chile powder
- 4 cups chicken stock
- 1 lb diced grilled chicken breast
- 3/4 cup sour cream
- 1/2 tsp salt
- cilantro and jack cheese for garnish
- Sautee onion in oil for 3 minutes to soften.
- Add rice, green chiles, tomatoes, salsa, rice, cumin, and chile powder to the onions and stir to combine.
- Add chicken stock and cover, simmering for 35 minutes until the rice is cooked through.
- Add in chicken breast, sour cream and salt to taste
- Serve hot topped with shredded cheese and cilantro.