Pueblo Chicken and Rice Soup

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.

A bowl of hearty Mexican Chicken and Rice Soup

Quick for Weeknights

The great part about this dish, too, is that it’s a one-pot-wonder.  I know you all love that!

A bowl of Chicken and Rice soup with a southwest flair

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 Soup

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Mexican Chicken and Rice soup

Pueblo Chicken and Rice Soup

  • Author: Joanie Simon
  • Total Time: 50 mins
  • Yield: 10 servings 1x


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


  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.
  • Prep Time: 5 mins
  • Cook Time: 45 mins
  • Category: Soup
  • Cuisine: Southwestern


    • Reply Auntie Helen

      November 13, 2016, 8:35 am

      Thanks for the recipe! I haven’t tried it yet, but it’s right up my alley as I love good soups! Do you have a great tortilla soup recipe? I’m looking for for one that is authentic yet not an all day doer, got it?
      I love what you’re doing and you and your chicken are beautiful! I love you, darling girl…..Go girl go! AH

    • Reply Athena

      January 22, 2017, 3:33 pm

      Is it supposed to be 2 separate cups of rice added?? This sounds delicious!!

      • Reply Joanie Simon

        January 25, 2017, 2:18 pm

        Oh my goodness! Thanks for the catch, Athena! Great to hear from you, too! It’s just one cup and thanks to your help, the recipe is properly updated. Thanks again and much love! <3

    • Reply Donna

      April 8, 2018, 6:13 am

      Joanie, have you ever tried the Riaring firk’s chicken tortilla? I found a copy cat recipe – they use tortilla strips ( uncooked) to thicken! The presentation is awesome! A “round” of chicken , avocado and cooked tortilla strips placed in the middle of a large shallow bowl – then , tableside , they pour the broth around it ! Think that is a fun way to serve at home esp with kids

    • Reply Donna

      April 8, 2018, 6:14 am

      Sorry. didn’t read proofread. Roaring Fork – Scottsdale

    • Reply Henry Larry

      January 9, 2024, 4:13 am

      The nostalgic touch of black olives brought back memories and the ease of making it in under 45 minutes is a game changer. Already planning to make a double batch for future meals.
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