Pueblo Chicken and Rice Soup

Mexican Chicken and Rice soup

An updated soup version of a classic casserole with chicken, rice, and a creamy tomato sauce, topped with spicy cheese and cilantro.



  1. Sautee onion in oil for 3 minutes to soften.
  2. Add rice, green chiles, tomatoes, salsa, rice, cumin, and chile powder to the onions and stir to combine.
  3. Add chicken stock and cover, simmering for 35 minutes until the rice is cooked through.
  4. Add in chicken breast, sour cream and salt to taste
  5. Serve hot topped with shredded cheese and cilantro.