Ready in less than 15 minutes, this easy dump-and-go lunch or dinner is the perfect meal for busy back-to-school season! Just heat up a handful of pantry staples and you will have a piping hot bowl of Short-Cut Mexican Chicken and Rice Soup ready in no time! Thanks to Minute® Ready to Serve Rice for sponsoring this post and for giving us so many tasty solutions!
This time of year can be so hectic for families like ours! Everyone is adjusting to new schedules and trying to establish new routines to get out the door on time. Coming up with easy, fast, family-friendly meals is the last thing that we want to worry about.
That’s why today’s recipe is so great! I am constantly trying to figure out new and delicious ways to get nutritious food prepared quickly so that at the end of a busy day we can focus on family, schoolwork, and other after-school activities. Trust me: this Mexican-inspired soup is the answer to your weeknight prayers!
As you probably know by now, I’m a huge fan of using shortcuts in my cooking. I’ll take help wherever I can get it! Thanks to this Minute® Ready to Serve Rice, as well as a few pantry staples, this soup can be thrown together in about 5 minutes!
The Easy Way To Make Rice
The Minute® Ready to Serve Rice is a staple in our kitchen for quite a few reasons. First of all, it provides easy and portable portion control since it’s conveniently packaged in two individual single-serve cups.
On those evenings that Keith is working late and I need to feed the boys before he gets home, I appreciate that I can heat up one container of rice when the kids want to eat and a separate container when Keith gets home. That way nobody has to endure cold, sticky, leftover rice!
Dinners are easy with the Minute® Ready to Serve Rice because I can mix in a few of our family’s favorite ingredients (or any leftovers that I might have on hand) and create a complete meal.
For instance, these 4-Ingredient, 4-Minute Chicken Taco Rice Bowls are a perfect example. I just add some salsa, chicken, and cheese to the rice and dinner is served!
For this particular soup, I used the Minute® Ready to Serve Rice White Rice, which is a long-grain, natural white rice that the whole family loves. Fortunately, it comes in many different varieties, including Whole Grain Brown Rice, Jasmine Rice, and Multi-Grain Medley, so you can select the option that best suits your needs.
With the rice, chicken, and veggies, this is a chicken and rice soup that has everything you need in one dish, so it’s ideal for packing in school lunches (don’t forget the toppings!),
Topping For Your Mexican Chicken And Rice Soup
- Cheddar cheese
- Tortilla chips
- Sour cream
or for those last-minute weeknight dinners when you need something on the table FAST and you haven’t been to the grocery store. Hey, if you’re in a dorm room, you can even heat the entire soup in a microwave – no stovetop required!
Top Tip For Leftovers
The soup also happens to be very freezer-friendly, so feel free to put all of the ingredients together in a large zip-top plastic bag and stash it away for a later date. Just thaw, heat, and serve when you’re ready to eat!
Whether you serve this easy option as a portable lunch, as a last-minute dinner, or as a reheated afternoon snack…you just can’t go wrong! It’s one of those great meals that we please everyone in your house and leave you with a little bit of extra time on your hands. So go ahead and breathe a sigh of relief…that’s one responsibility checked off of your “To-Do” list!
Looking for other quick and easy ways to enjoy your rice? Try these favorites:
- Easy Slow Cooker Sweet and Sour Chicken
- Aunt Bee’s Chicken Toppers
- Thai Peanut Chicken Fried Rice
- 4-Ingredient, 4-Minute Chicken Taco Rice
If you’ve tried this Mexican Chicken And Rice Soup or any other recipe on The Seasoned Mom then don’t forget to rate the recipe and leave me a comment below! You can also follow me on Facebook, Twitter, Instagram and Pinterest to see what I’m getting up to.
Short-Cut Mexican Chicken and Rice Soup
- 2 containers Minute® Ready to Serve White Rice heated in microwave according to package instructions
- 1 15 oz. can pinto beans, drained and rinsed
- 1 14.5 oz. can petite diced tomatoes, drained
- 1 15.25 oz. can sweet corn, drained
- 1 12.5 oz. can white chicken breast, drained (can substitute with 1-2 cups of leftover cooked chicken or rotisserie chicken, chopped)
- 1 10.75 oz. can cream of chicken soup
- 1 10 oz. taco sauce
- 1 14 oz. can chicken broth
- 2 tablespoons taco seasoning
- Optional: cheddar cheese green onions, sour cream, tortilla chips for garnish
- Mix all ingredients together in a large pot.
- Heat until warm, stirring occasionally.
- Ladle soup into bowls and garnish with desired toppings.
Recipe adapted from High Heels & Grills
This is a sponsored post written by me on behalf of Minute® Ready to Serve Rice.