Mexican Chicken and Rice Soup

Somewhere between soup and chili, this thick, hearty mixture is perfect on a cold night. Feel free to substitute an extra can of beans for the chicken if you prefer vegetarian soup.

Mexican Chicken and Rice Soup


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  • PREP TIME 20-25
  • COOKING TIME 45-55


  1. Melt the butter in a large heavy soup pot over medium heat.
  2. Add the celery and onion and cook, stirring often, for about 10 minutes, until softened. Add the broth, salsa, chicken breasts, rice and garlic.
  3. Bring to a simmer and cook, stirring occasionally, for about 15 minutes, until the chicken is nearly or entirely cooked through.
  4. Use tongs to remove the chicken from the soup and set it aside to cool briefly.
  5. Cut the chicken into small chunks and return it to the pot. Add the beans.
  6. Return the soup to a simmer and cook for an additional 15 minutes until the rice is tender.
  7. Stir in the fresh cilantro and season to taste with lime juice, salt and pepper.
  8. To serve, ladle the soup into bowls and top with shredded cheese.


  • 1 tablespoon Horizon Organic unsalted butter
  • 2 stalks celery, finely chopped
  • 1 small onion, finely chopped
  • 3 (14-oz.) cans chicken or vegetable broth
  • 1 cup purchased salsa (red or green)
  • 2 boneless skinless chicken breasts
  • 3/4 cup uncooked rice
  • 2 cloves garlic, minced
  • 1 (16-oz.) can red kidney beans, drained
  • 2 tablespoons minced fresh cilantro
  • Juice of one lime (or more or less to taste)
  • Salt and freshly ground black pepper
  • Horizon Organic shredded Mexican cheese, as accompaniment

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