Mexican Spicy Chicken Rice Soup

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 287.4
  • Total Fat: 3.6 g
  • Cholesterol: 42.7 mg
  • Sodium: 1,253.7 mg
  • Total Carbs: 37.0 g
  • Dietary Fiber: 2.6 g
  • Protein: 25.1 g

View full nutritional breakdown of Mexican Spicy Chicken Rice Soup calories by ingredient
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This is my version of a soup served at our local Mexican restaurant. This is my version of a soup served at our local Mexican restaurant.
Number of Servings: 6


    2 Celery Stalks chopped
    1 Lg Onion chopped
    3 Carrots chopped
    3 Garlic Cloves, chopped finely
    1 tbs olive oil
    8 cups Swanson's Fat free chicken broth
    2 tsp Better than Bullion Chicken
    1 tbs ground cumin
    3 Chicken Breasts, skinless boneless cut into large cubes
    1 7.75 oz Can El Pato Salsa de Chile Fresco
    1/4 lime juice
    1/4 cup cilantro fresh chopped
    1 1/2 Cups cooked White Rice
    1 Lime Cut into wedges (optional)
    Avocado (optional)


Reduce the sodium by using a low sodium bullion product or omit.


Heat olive oil in stockpot add celery, onion, and carrots and saute until onion is translucent. Add garlic and cook a minute longer. Add broth, bullion, El Pato sauce,cumin and chicken. Bring to a boil. Reduce heat, cover and simmer until chicken is tender. Add cilantro and lime juice. To serve place 1/4 cup cooked rice in bowl and add a serving a soup. Serve with lime wedges and avocado. (optional)

Serving Size: 6 servings

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