This spicy Mexican chicken soup is one of those recipes I come back to again and again when I’m craving bold flavor. It simmers low and slow, filling my kitchen with the kind of smell that makes everyone wander in asking what’s for dinner. Made with simple pantry spices, bone-in chicken, and hearty brown rice, this soup turns a few basic ingredients into a hearty, satisfying meal that feels anything but boring!
Top Reader Reviews
This recipe is DELICIOUS!!!! The only variation I used was 2 jalapeños instead of 1. So so good! My family is coming off of being really sick and are just getting appetites back and I cannot explain how easy it was to make (even not feeling great still) and it completely hit the spot. We will definitely be making this again and again.
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We love all the flavors in this soup. We are a soup eating family year round!
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Spicy Mexican Chicken and Rice Soup
My Mexican chicken rice soup is flavorful without being overly complicated. Everything happens in one pot, and it’s mostly hands-off–just a quick sauté at the beginning to bloom the spices and soften the onion. By cooking the rice directly in the soup, I get a nice, thick broth that really fills me up. Garnished with fresh lime and my favorite toppings, this spicy Mexican chicken soup is rich, cozy, and tastes even better the next day!
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Why I Always Use Bone-In Chicken
I make this soup with bone-in (skinless) chicken because the long simmer pulls natural collagen and flavor into the broth, giving it a richer taste without adding bouillon or extra seasoning. If you’ve ever had a soup that tasted flat even with spices, this is usually why. After simmering, I shred the chicken and return it to the pot so the broth stays full-bodied but the meat stays tender.
Mexican Chicken Soup Recipe
Ingredients
- 4 tablespoons olive oil
- 1 medium onion (finely chopped)
- 2 cloves garlic (crushed)
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon ground paprika
- 1 teaspoon dried oregano
- 10 cups water
- 1 pound bone-in, skinless chicken pieces (drumsticks, thighs, or breasts*)
- 1 medium carrot (sliced)
- 15 ounces diced tomatoes (1 can)
- 10 ounces red enchilada sauce (1 can**)
- 1 teaspoon kosher salt
- ½ teaspoon ground black pepper
- ⅓ cup dry brown rice
- 1 jalapeno pepper (sliced)
- 1 avocado (sliced)
- 6 tablespoons lime juice (from 3 limes)
- ¼ cup chopped fresh cilantro
Optional Toppings
- sour cream
- shredded cheddar cheese
Instructions
- Heat the olive oil over medium heat in a large pot.4 tablespoons olive oil
- Add onion, garlic, chili powder, cumin, paprika, and dried oregano. Sauté for 7 minutes or until golden brown, on medium heat.1 medium onion, 2 cloves garlic, 1 teaspoon chili powder, 1 teaspoon ground cumin, 1 teaspoon ground paprika, 1 teaspoon dried oregano
- Add water, chicken, sliced carrot, diced tomato, enchilada sauce, salt and pepper.10 cups water, 1 pound bone-in, skinless chicken pieces, 1 medium carrot, 15 ounces diced tomatoes, 10 ounces red enchilada sauce, 1 teaspoon kosher salt, ½ teaspoon ground black pepper
- Bring to boil, then simmer on medium heat for 2 hours.
- Remove chicken from soup and shred. Then add chicken back to the soup.
- Add brown rice and boil for 35-40 minutes.⅓ cup dry brown rice
- Remove from heat, add sliced jalapenos, avocado, and lime juice.1 jalapeno pepper, 1 avocado, 6 tablespoons lime juice
- Serve, garnish with sour cream, cilantro and cheddar cheese!¼ cup chopped fresh cilantro, sour cream, shredded cheddar cheese
Notes
- To make it milder, remove the jalapeno seeds (or leave out the jalapenos), use mild enchilada sauce, and/or reduce the chili powder.
- For a spicier soup, use hot enchilada sauce, add extra jalapeno, and/or add a pinch of cayenne pepper.
- Properly cooked chicken should reach 165°F internally. Thighs and drumsticks can go to 175°F without turning dry.
- Brown rice releases starch as it cooks, so the soup will thicken. If you prefer a more brothy soup, add an extra cup of water near the end.
- Add the avocado and lime juice at the end so they stay fresh and bright. Cooking them dulls the flavor.
- Taste and adjust salt at the end, especially since enchilada sauces vary by brand.
- Nutritional information does not include optional toppings.
Note: Water, salt, pepper, oil, and broth are not counted as ingredients on this site.
How to Make Mexican Chicken Soup Step by Step
Sauté the Onion and Garlic: Heat 4 tablespoons of olive oil over medium in a large pot. Add 1 chopped onion, 2 crushed cloves of garlic, and 1 teaspoon each of chilli powder, ground cumin, ground paprika, and dried oregano. Sauté for 7 minutes,or until golden brown. This blooms the spices, adding rich flavor to the soup.
Simmer the Soup: Add 10 cups of water, 1 pound of bone-in, skinless chicken pieces, 1 sliced carrot, 15 ounces (1 can) of diced tomatoes, 10 ounces (1 can) of enchilada sauce, 1 teaspoon of kosher salt, and ½ teaspoon of ground black pepper. Bring to boil, then simmer on medium heat for 2 hours, or until the chicken is cooked through to 165°F.
Shred the Chicken: Remove the chicken from the soup and shred it by pulling two forks through the meat in opposite directions. Then throw the chicken back in the soup, discarding the bones.
Cook the Rice: Add ⅓ cup of dry brown rice and boil for 35-40 minutes, or until tender. Taste and adjust the soup, adding more water or salt if needed.
Add Seasoning: Remove the soup from the heat, and add 1 sliced jalapeno pepper, 1 sliced avocado, and 6 tablespoons of lime juice. Adding these ingredients at the end preserves their fresh flavors.
Serve the Soup: Serve, garnished with sour cream, chopped cilantro, and cheddar cheese!
How to Store, Freeze and Reheat
Store leftover spicy Mexican chicken soup in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months. Let thaw overnight in the refrigerator before reheating in a pot set over medium-low heat, or in the microwave in 30-second increments, until warmed through.
More Exclusive Recipes to Try!
Note: This recipe is one of those few exceptions on our site that has more than 10 ingredients. We try to keep things VERY easy around here, and limiting ingredients and time spent is one of our favorite ways. That being said, this recipe is too delicious to leave out of our recipe box! It’s an exception that is so flavorful and worth the extra ingredients if you have the time and resources to make it.
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