Mexican Chicken Rice Soup
20 Comments Dec 27, 2017
Updated Jul 14, 2025
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Filled with tender chicken, spices, and beans, this homemade Mexican Chicken Rice Soup is one recipe you will want to make over and over.
Recipe Highlights
- This easy Mexican chicken and rice soup is a creation of my own
- Made from scratch and very healthy, filled with lots of protein
- A one pot meal – all made in the crockpot
Key Ingredients
- Protein – Chicken breasts and dry pinto beans
- Vegetables – Onion, green chiles and stewed tomatoes make the soup hearty
- Soup Base – You just need chicken broth and enchilada sauce
- Seasonings – All you need is salt, pepper, garlic powder and cumin
- Brown rice – we use minute brand brown rice – it cooks up well in the slow cooker
How to Make Mexican Chicken Rice Soup
- Load the crockpot with the beans, chicken, and all the flavorful “south-of-the-border” fixings.
- Place on the lid and forget about it until everything’s fall-apart tender.
- Shred the chicken, toss in the quick-cook rice for a final simmer, give it a stir, and dinner’s ready.
Variations
- Meat Swap: Ground beef, ground turkey, or chicken work well in this recipe.
- Easy Seasoning: Instead of the listed seasonings, use a taco seasoning packet.
- Creamy Version: Add a block of cream cheese or a 1/2 cup of heavy cream before serving.
- Veggies: You can add additional vegetables such as bell peppers, corn or zucchini.
Toppings & More
- Our favorite toppings for Mexican Chicken and Rice Soup are shredded cheese, cilantro, and avocado. To cool off any heat, add sour cream.
- To make it more filling, top with tortilla chips or crackers. Also, it is great served with a side of cornbread or warmed flour tortillas.
- If you love soup nights, also try my zuppa toscana recipe or crack potato soup.
Featured Comment
It was DELICIOUS!!! Making it again very soon! 🙂
– LACY
Mexican Chicken Rice Soup Recipe
How to Video
Ingredients
- 1 1/4 cup dried pinto beans, soaked overnight (see first step below)
- 1 1/2 lbs. chicken boneless skinless chicken breasts
- 1 small white onion diced
- 7 oz. can fire roasted diced chiles
- 10 oz. can red enchilada sauce
- 14.5 oz. can Mexican style stewed tomatoes
- 32 oz. box chicken broth
- 1/4 tsp. pepper
- 1/4 tsp. garlic powder
- 1/2 tsp. dried oregano
- 1/2 tsp. cumin
- 1 cup dry brown Minute Rice
Instructions
- The beans need to be soaked over night in water to help soften them up. Do this by adding the beans to a medium sized bowl and covering with water.
- Add the soaked beans, chicken, chiles, enchilada sauce, stewed tomatoes, chicken broth, pepper, garlic powder, oregano, and cumin to the slow cooker. Stir. DO NOT ADD MINUTE RICE YET.
- Cover and cook on LOW for 9 hours without opening the lid during the cooking time.
- Shred the chicken with 2 forks.
- Add the dried brown Minute rice to the slow cooker, stir.
- Cover and let cook on low for 45 minutes more.
Sarah’s Notes
Nutrition
Nutrition info is auto-generated. This information is an estimate; if you are on a special diet, please use your own calculations.
More Mexican Style Recipes:
Slow Cooker Pork Posole brings together tender pork, hominy, and red chile broth for a bold, comforting soup, while Mexican Shredded Beef makes the perfect filling for tacos or burrito bowls.
Creamy and flavorful, Green Chicken Enchilada Soup and Chicken Fajita Soup both offer a spicy, satisfying twist on classic chicken soup.
Make dinnertime easy with Fiesta Chicken, a dump-and-go crockpot favorite, or go for a layered Tex-Mex dish like Chicken Enchilada Casserole with tortillas, sauce, and melted cheese.
So good…..definitely adding to my “favorites” collection. I used left over rotisserie chicken & added at the same time as the brown rice. Just the perfect heat level & didn’t need to add anything extra