One Pot Mexican Chicken and Rice Soup

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Get ready to indulge in the comfort of a single pot with this One Pot of Mexican Chicken and Rice Soup! This dish is not only wholesome and satisfying but also bursting with delightful flavors. And here’s a bonus: you’ll only need one dish for cooking, and just 5 minutes of prep time!


8 cups chicken broth
▢ 1 pound boneless skinless FROZEN chicken breasts
▢ 1 cup dry brown rice
▢ 1 1/2 tablespoons tomato paste
▢ 1 (15 oz) can black beans drained and rinsed
▢ 1 (15 oz) can corn drained
▢ 1 (15 oz) can of diced tomatoes
▢ 1/4 teaspoon Cayenne more or less to taste – we like spicy and did 1 teaspoon
▢ 2 teaspoons cumin
▢ 2 teaspoons chili powder
▢ 1 1/2 teaspoons garlic salt
▢ 2 teaspoons onion powder
▢ 1 bay leaf
▢ 2 teaspoons oregano

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  1. In a spacious stockpot, combine all the ingredients thoroughly.
  2. Place a lid on the pot and bring the mixture to a boil.
  3. Once the mixture is boiling, reduce the heat to a simmer and keep the lid on. Allow it to simmer for 25-30 minutes, or until both the chicken and rice are thoroughly cooked.
  4. Stir the mixture periodically to prevent the rice from sticking to the bottom of the pot.
  5. After the 25-30 minute simmer, remove the chicken from the pot and shred it. Place the shredded chicken back into the soup.
  6. Remember to remove the bay leaf from the soup before serving.
  7. Serve the soup piping hot and garnish it with fresh cilantro, sour cream, red onion, tortilla chips, or any other toppings of your choice!

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