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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