Tex-Mex Chicken and Rice Soup

Prep 55 min
Total 55 min
Servings 6

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 July 11, 2019

Make with

Progresso Broth

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

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.

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

Nutrition Facts

Serving Size: 1 Serving

Calories: 280
Calories from Fat: 80

% Daily Value

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;