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Tex-Mex Chicken and Rice Soup

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  • Prep 55 min
  • Total 55 min
  • Servings 6
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This simplified scratch-made soup is a spicy (but not too spicy) step beyond basic chicken soup. Made with chili powder, cumin, green chiles, corn and tomatoes, there’s plenty of flavor to go around. Add rice toward the end of cooking to keep the texture just right, and when it’s good and hot, serve with crunchy tortilla chips and a helping of shredded Mexican cheese blend for a hearty, satisfying meal in a bowl.
By Betty Crocker Kitchens
Updated Dec 3, 2021

Ingredients

  • 2 tablespoons butter
  • 1 package (20 oz) boneless skinless chicken thighs, cut in 3/4-inch pieces
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/2 cup chopped onion
  • 2 cloves garlic, finely chopped
  • 1 carton (32 oz) Progresso™ chicken broth
  • 1 can (14.5 oz) Muir Glen™ organic fire roasted crushed tomatoes, undrained
  • 1 teaspoon chili powder
  • 1/2 teaspoon ground cumin
  • 1/2 cup uncooked long-grain white rice or converted white rice (3 oz)
  • 1 can (4.5 oz) Old El Paso™ chopped green chiles
  • 1 cup frozen whole kernel corn
  • Shredded Mexican cheese blend, tortilla strips and chopped fresh cilantro leaves, if desired
Make With
Progresso Broth

Steps

  • 1
    In 5-quart Dutch oven, melt butter over medium-high heat; season chicken with salt and pepper. Cook chicken in melted butter 6 to 8 minutes, stirring once, until chicken is browned on outside. Using slotted spoon, transfer to bowl; cover and keep warm.
  • 2
    Add onion and garlic to butter and drippings in Dutch oven; cook over medium-high heat 30 to 60 seconds, stirring frequently, until softened.
  • 3
    Stir in chicken broth, tomatoes, chili powder and cumin; heat to boiling. Stir in rice, chiles, frozen corn and the browned chicken; return to boiling. Reduce heat; simmer uncovered 23 to 28 minutes, stirring occasionally, until rice is tender.
  • 4
    Serve soup topped with remaining ingredients.

Tips from the Betty Crocker Kitchens

  • tip 1
    Want more kick? Increase chili powder amount.
  • tip 2
    Try serving soup topped with sour cream, guacamole or hot sauce.

Nutrition

280 Calories, 9g Total Fat, 23g Protein, 27g Total Carbohydrate, 5g Sugars

Nutrition Facts

Serving Size: 1 1/3 Cups
Calories
280
Calories from Fat
80
Total Fat
9g
13%
Saturated Fat
4g
19%
Trans Fat
0g
Cholesterol
100mg
34%
Sodium
1020mg
43%
Potassium
450mg
13%
Total Carbohydrate
27g
9%
Dietary Fiber
1g
7%
Sugars
5g
Protein
23g
% Daily Value*:
Vitamin A
6%
6%
Vitamin C
0%
0%
Calcium
2%
2%
Iron
15%
15%
Exchanges:
1/2 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1/2 Vegetable; 3 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 1/2 Fat;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.
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