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5 from 1 vote

Short-Cut Mexican Chicken and Rice Soup

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
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings 4 -6 servings
Calories 865kcal
Author The Seasoned Mom

Ingredients

  • 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

Instructions

  • Mix all ingredients together in a large pot.
  • Heat until warm, stirring occasionally.
  • Ladle soup into bowls and garnish with desired toppings.

Nutrition

Calories: 865kcal | Carbohydrates: 111g | Protein: 41g | Fat: 29g | Saturated Fat: 2g | Cholesterol: 62mg | Sodium: 1505mg | Potassium: 1448mg | Fiber: 16g | Sugar: 10g | Vitamin A: 790IU | Vitamin C: 24.9mg | Calcium: 108mg | Iron: 16.1mg