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+ servings
5 from 1 vote
Short-Cut Mexican Chicken and Rice Soup
Prep Time
5 mins
Cook Time
5 mins
Total Time
10 mins

A delicious easy and comforting Mexican chicken and rice soup perfect for chilly nights.

Course: Main Course
Cuisine: Mexican
Keyword: chicken and rice soup, Mexican soup
Servings: 4 -6 servings
Calories: 865 kcal
Author: The Seasoned Mom
  • 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
  1. Mix all ingredients together in a large pot.
  2. Heat until warm, stirring occasionally.
  3. Ladle soup into bowls and garnish with desired toppings.
Nutrition Facts
Short-Cut Mexican Chicken and Rice Soup
Amount Per Serving
Calories 865 Calories from Fat 261
% Daily Value*
Fat 29g45%
Saturated Fat 2g13%
Cholesterol 62mg21%
Sodium 1505mg65%
Potassium 1448mg41%
Carbohydrates 111g37%
Fiber 16g67%
Sugar 10g11%
Protein 41g82%
Vitamin A 790IU16%
Vitamin C 24.9mg30%
Calcium 108mg11%
Iron 16.1mg89%
* Percent Daily Values are based on a 2000 calorie diet.