This Spanish Chicken and Rice Soup is richly flavored with garlic, cilantro, tomatoes, and taco seasonings. Pair it with buttery toasted rolls or cornbread for a hearty lunch or dinner.
I will readily admit to having guilty food pleasures. One in particular: Rice-a-Roni Spanish Rice mix. It’s just another one of those can’t-stop-eating-it things for me. And it’s the inspiration for this Spanish Chicken and Rice Soup.
Trust me, I don’t buy that rice mix often. I wouldn’t dare keep it in my pantry because we’d eat it three times a week if I did. But every once in a while, I start craving those flavors—tender rice, tomatoes, and rich seasonings.
So, when that craving struck recently, I decided to try combining all that deliciousness in a soup, and this recipe is the result. It’s a bit healthier with no preservatives and far less salt, but still has all the flavors I love in one pot.
Recipe Snapshot
Cuisine: American
Cooking Method: Stovetop
Total Time: 40 Minutes
Servings: 4
Primary Ingredient(s): Onion, celery, garlic, cilantro, tomatoes, rice, cooked chicken, taco seasoning
Skill Level: Easy
What You’ll Like About This Recipe
- In my opinion, cold weather soups should be hearty and satisfying. This recipe is the very definition of satisfying.
- Full of hearty flavors. It may not be traditional, but it tastes like your favorite Spanish, Tex-Mex, and southwestern meals.
- Quick and easy. This soup is done in under an hour, which is a great fit for busy days and tired nights.
Ingredient Notes
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- Olive Oil, Butter, Garlic, Onion, Celery – So many great soups start with these ingredients, which provide a perfect flavor base to build upon.
- Chicken Broth, Whole Peeled Tomatoes, and Cilantro – These are the foundation of the Spanish-Mexican influence in the soup. If you can find canned, peeled plum tomatoes, they are ideal for this recipe. Be sure to use both the tomatoes and their juice.
- Taco Seasoning, Salt, Black Pepper – This combination provides the familiar Spanish-influenced Mexican flavor in any dish.
- White Rice and Cooked Diced Chicken – Gotta have chicken and rice for chicken and rice soup 😀.
The complete ingredient list with detailed measurements is included in the printable recipe card at the bottom of this post.
How To Make Spanish Chicken and Rice Soup
- Place a deep saucepan or soup pot over medium to medium-high heat.
- Add the oil and butter. When the butter has melted, add the onion and celery. Cook the mixture, frequently stirring, until the onion has wilted, taking care not to let it brown.
- Add the garlic and cook for one more minute.
- Add the tomatoes and cilantro. Cook for a further 2-3 minutes while stirring and breaking up the tomatoes with a spoon. (Or simply use a potato masher to make quick work of crushing the tomatoes!)
- Add the rice and taco seasoning. Stir well.
- Add the chicken broth, chicken, salt, and pepper.
- Bring the mixture to a boil, then reduce the heat to low.
- Cover the pot and cook for about 20 minutes. After 20 minutes, check to make sure the rice is done. If not, cook for an additional 4-5 minutes and check the rice again.
- Serve topped with additional cilantro.
Recipe Tips
- I make my own taco seasoning that I store in a tightly sealed jar in the pantry. I simply spoon out what I need whenever I need it. You can use purchased taco seasoning or simply chili powder with a touch of extra oregano and cumin.
- Use yellow or white onions for the best flavor.
- What’s the best chicken to use? Whatever you have on hand! I often use leftover rotisserie chicken for this recipe. You can even use well-drained canned chicken.
Recipe Variations
- Vary the herbs and seasonings. Parsley, rosemary, coriander, and bay leaves are all good choices.
- Include additional garnishes and toppings. Diced avocado, grated Monterey Jack cheese, and sour cream make great additions to this soup.
- Add more veggies. For spice, jalapenos, serranos, or chipotles in adobe will really heat things up! If you’re not looking for that touch of fire, then bell peppers, carrots, chickpeas, corn, and cabbage keep things nicely mild and satisfying.
- A spritz of fresh lime juice is very nice.
Storing Leftovers
Store leftovers in the fridge for 3-4 days in an airtight container. You may also freeze this soup for up to 6 months. When ready to serve, allow it to thaw overnight in the fridge and reheat over low heat on the stovetop or in the microwave.
Questions About Spanish Rice Chicken Soup
There’s no need to cook the rice before adding it to the soup. It will cook along with the other ingredients and absorb lots of flavor.
Of course! You can substitute brown rice instead of the white rice called for in the recipe. Check the cooking times for the rice you use and adjust if needed.
Certain kinds of rice can get mushy when overcooked. The best way to prevent the rice from becoming mushy is to remove the soup from the stovetop and serve it as soon as the rice is done. This isn’t a soup to keep on the stove for hours.
More Recipes You’ll Like
Tomato Tarragon Soup
Black Eyed Peas and Greens Soup
Black Bean and Ham Soup
Sausage and Kale Soup
Have a question or thought to share?
If you have a question about the recipe or if you’ve made it and want to share how it turned out, I would truly enjoy hearing from you. Just scroll down to leave a comment or add your star rating.
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Recipe
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Spanish Chicken and Rice Soup
Ingredients
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 medium onion chopped
- 2 ribs celery chopped
- 2 medium garlic cloves minced
- 14.5 ounces canned whole peeled tomatoes with their juice
- ½ cup chopped fresh cilantro
- 1 cup rice
- 2 tablespoons taco seasoning
- 8 cups chicken broth
- 2 cups cooked, diced chicken
- 1 teaspoon salt
- ½ teaspoon pepper
Instructions
- Place a deep saucepan or soup pot over medium high heat. Add the oil and butter.1 tablespoon olive oil, 1 tablespoon butter
- When the butter has melted, add the onion and celery. Cook, stirring frequently until the onion has wilted. Take care not to brown the onion.1 medium onion, 2 ribs celery
- Add the garlic and cook for one more minute.2 medium garlic cloves
- Add the tomatoes and cilantro. Cook for an additional 2-3 minutes while stirring and breaking up the tomatoes with a spoon.14.5 ounces canned whole peeled tomatoes with their juice, ½ cup chopped fresh cilantro
- Add the rice and taco seasoning. Stir well. Add the chicken broth, chicken, salt, and pepper.1 cup rice, 2 tablespoons taco seasoning, 8 cups chicken broth, 2 cups cooked, diced chicken, 1 teaspoon salt, ½ teaspoon pepper
- Bring the mixture to a boil, then reduce the heat to low. Cover and cook for 18-20 minutes or until the rice is done.
- Serve garnished with additional cilantro.
Notes
- Store leftovers in the fridge for 3-4 days in an airtight container. You may also freeze this soup for up to 6 months. When ready to serve, allow it to thaw overnight in the fridge and reheat over low heat on the stovetop or in the microwave.
Nutrition Information
Nutrition information is calculated by software based on the ingredients in each recipe. It is an estimate only and is provided for informational purposes. You should consult your healthcare provider or a registered dietitian if precise nutrition calculations are needed for health reasons.
I’m Lana Stuart, an award-winning cookbook author, food blogger, and lifelong cook raised deep in Southwest Georgia. I started Lana’s Cooking in 2009 to share the tried-and-true recipes I grew up with. Around here, the food is full of flavor, the traditions run deep, and there’s always room at the table.
There’s no chicken in the soup?? LOL.
The recipe specifies 2 cups of cooked diced chicken.
Sorry, I don’t.
It was okay, had to spice it up a little
Love your blog ! I will try this delicious recipe very soon.
I’m visiting from your SITS tribe
Hello Reina! Thanks so much for visiting. I viewed your blog, too, but had some difficulty navigating since it’s in Spanish. Google translate helped a bit, but I’m not sure how accurate that translation service really is.