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Spanish Rice and Chicken Soup

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Spanish Rice and Chicken Soup - a lovely version of chicken soup flavored with garlic, cilantro, tomatoes, and taco seasoning.
Cook Time 30 minutes
Total Time 40 minutes
Spanish Rice and Chicken Soup - a lovely version of chicken soup flavored with garlic, cilantro, tomatoes, and taco seasoning. https://www.lanascooking.com/spanish-rice-chicken-soup/

Spanish Rice and Chicken Soup – a lovely version of chicken soup flavored with garlic, cilantro, tomatoes, and taco seasoning.

Spanish Rice and Chicken Soup - a lovely version of chicken soup flavored with garlic, cilantro, tomatoes, and taco seasoning. https://www.lanascooking.com/spanish-rice-chicken-soup/

Does anybody else remember the ABC show The Taste? BeeBop and I used to love watching that show! This recipe actually came about as the result of an episode on “guilty pleasures.” It was so interesting to see how differently the contestants interpreted that theme!

Their dishes ranged from greasy pork belly burger sliders to fried chicken with macaroni and cheese to a healthy spring roll. The sliders and fried chicken I got. The spring roll, not so much. Not much guilt in that one.

I kept pulling for somebody…anybody…to make banana pudding! By the way, the greasy sliders and fried chicken won :-) Guilty pleasures indeed.

Guilty Food Pleasures

I will readily admit to having guilty food pleasures. Though I don’t really feel guilty about them at all. They’re things that I don’t eat often but when I do, I thoroughly enjoy them.

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Most of them are “trashy” processed things, the number one among my pleasures being Lays’ barbecue potato chips. Don’t let me open a bag of those things because I cannot promise that I won’t finish it off right then and there.

Another guilty pleasure? You might not believe this – 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 Rice and Chicken Soup.

Spanish Rice Mix is my Weakness

Trust me, I don’t buy the Spanish rice mix often. I dare not keep it in my pantry because we’d be eating 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.

When that craving struck recently, I decided to try combining all that deliciousness in a soup and this recipe was the result. It’s a bit more healthy – no preservatives  and far less salt – but still has all the flavors I love in one pot. Hope you enjoy it!

I’d love for you to leave me a comment on this post telling me about your guiltiest food pleasures! I just might find something new to crave :-)

How to Make Spanish Rice and Chicken Soup

Cooking vegetables in a soup pot.

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, stirring frequently, until the onion has wilted, taking  care not to let it brown. Add the garlic and cook for one more minute.

Tomatoes and cilantro added to the soup pot.

Add the tomatoes and cilantro. Cook for an additional 2-3 minutes while you stir and break up the tomatoes with a spoon. Or, if you’re impatient like me, use a potato masher to make quick work of it!

Adding rice, stock, and chicken to the soup pot.

Add the rice, taco seasoning, and cilantro. Stir well. Add the chicken broth, chicken, salt, and pepper.

I make my own taco seasoning that I keep in a tightly sealed jar in the pantry. I just spoon out what I need whenever I need it. You can use a purchased taco seasoning or just use chili powder with a bit of oregano and cumin thrown in.

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 topped with additional cilantro.

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Spanish Rice and Chicken Soup - a lovely version of chicken soup flavored with garlic, cilantro, tomatoes, and taco seasoning. https://www.lanascooking.com/spanish-rice-chicken-soup/

Spanish Rice and Chicken Soup

Spanish Rice and Chicken Soup – a lovely version of chicken soup flavored with garlic, cilantro, tomatoes, and taco seasoning.
5 from 1 vote
Print It Rate It
Course: Soups and Stews
Cuisine: American
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 4 servings
Calories: 370kcal
Author: Lana Stuart

Ingredients

  • 1 tablespoon butter
  • 1 tablespoon olive oil
  • 1 medium onion chopped
  • 2 ribs celery chopped
  • 2 medium garlic cloves minced
  • ½ cup chopped fresh cilantro
  • 14.5 ounces canned whole peeled tomatoes with their juice
  • 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.
  • 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.
  • Add the garlic and cook for one more minute.
  • Add the tomatoes and cilantro. Cook for an additional 2-3 minutes while stirring and breaking up the tomatoes with a spoon.
  • Add the rice, taco seasoning, and cilantro. Stir well. Add the chicken broth, chicken, salt, and 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 topped with additional cilantro.

Notes

Nutrition Information

Serving: 1 | Calories: 370kcal | Carbohydrates: 48g | Protein: 17g | Fat: 12g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 49mg | Sodium: 3248mg | Potassium: 894mg | Fiber: 3g | Sugar: 4g | Vitamin A: 561IU | Vitamin C: 60mg | Calcium: 97mg | Iron: 3mg

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 health care provider or a registered dietitian if precise nutrition calculations are needed for health reasons.

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46 Comments

    1. 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.

  1. I too LOVE Rice-a-Roni, Spanish Rice and Lays BBQ chips (really, it doesn’t get better than Lays BBQ!). Your soup sounds wonderful, and I also anxiously await your taco seasoning mix post. I’ve been looking for a good one! Visiting as a new member of your SITS tribe!

    1. Reading your comment, Scarlett, is making me crave some Lays BBQ chips. I may just have to make a quick trip to the grocery store :-)

  2. I know what you mean about those guilty pleasure foods. They’re so wrong and just so right. I love the parmesan flavored pasta roni. I eat the whole box by myself. That’s why I follow Nigella’s philosophy of being unapologetic about the foods you love. All things in joyful moderation. I’m excited to be part of your tribe and see more of your creations.

    1. Although we do try to eat moderately most of the time, I make no apologies at all for an occasional indulgence. It’s good for the soul!

      1. This soup is delicious! The only changes I made were to leave out the cilantro (aka, the devil’s herb LOL), and cook the rice separately so I could measure it out into my bowl and know how much insulin to cover the carbs. I also used can of stewed tomatoes because it’s what I had! Thanks for another wonderful recipe.

  3. Hi Lana,
    Your soup looks fantastic!! I have loved soups this winter and now want to give this one a try. :)
    Look forward to getting to know you this week!
    Deanna, from your SITs tribe.