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Savory Southwestern Chicken Rice Soup Recipe

Savory Southwestern Chicken Rice Soup Recipe

4 from 4 votes
A hearty and flavorful soup featuring tender chicken, fluffy rice, and bold Southwestern spices. Perfect for a comforting weeknight dinner with a zesty kick.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4
Cuisine: Chinese
Calories: 120
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 lb boneless skinless chicken breast cut into bite-sized pieces
  • 0.5 cup uncooked long-grain white rice
  • 1 tbsp olive oil
  • 1 medium yellow onion diced
  • 2 cloves garlic minced
  • 1 can diced tomatoes 14.5 oz, with juices
  • 1 can black beans 15 oz, drained and rinsed
  • 4 cups low-sodium chicken broth
  • 0.5 cup frozen corn kernels
  • 1 tsp ground cumin
  • 0.5 tsp chili powder
  • 0.25 tsp cayenne pepper optional, for heat
  • 1 tsp salt or to taste
  • 0.5 tsp black pepper freshly ground
  • 0.25 cup fresh cilantro chopped, for garnish
  • 1 medium avocado diced, for serving
  • 1 lime lime wedges for serving

Method
 

Steps
  1. Heat olive oil in a large pot over medium heat. Add diced onion and sauté for 3–4 minutes until softened.
  2. Add minced garlic, cumin, chili powder, and cayenne (if using). Cook for 1 minute until fragrant.
  3. Add chicken pieces and cook for 5 minutes, stirring occasionally, until lightly browned.
  4. Stir in diced tomatoes with juices, black beans, corn, chicken broth, rice, salt, and black pepper. Bring to a boil.
  5. Reduce heat to low, cover, and simmer for 15–18 minutes, or until rice is tender and chicken is fully cooked.
  6. Taste and adjust seasoning if needed. Serve hot, garnished with fresh cilantro, diced avocado, and a squeeze of lime juice.

Notes

For a spicier kick, add diced jalapeños with the onions. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove with a splash of broth if needed.