Southwest Chicken and Rice Soup

Southwest Chicken and Rice Soup

Ladies and Gentlemen, I feel like I’ve been living in a Halloween induced Chocolate Candy Bar/Homemade Doughnut coma. How about you?! Sugar and I have had our fill of each other. If I never see another chocolate bar for the next…say…well, really long time. Like 45 minutes, it will be nothing short of a blessing, truly.

I have vegetables on the mind today, is what I’m saying here. My family and I are in need of healthy, comforting, feel-good-food! I made this Southwest Chicken and Rice Soup earlier in the week, and man did it do the trick. I brought it along to share with you today, in case there are some of you who have been suffering from Halloween overload as well.

This soup can be prepared in under 45 minutes. It’s loaded with shredded chicken, vegetables, black beans, rice and fabulous southwest flavor. My family gave it seven thumbs up, which is always something to be grateful for.

Let’s make it!
Southwest Chicken and Rice Soup from Jamie Cooks It Up!!


Serve This With

Chips, Cheddar Cheese and Sour Cream
Healthy Corn Bread Muffins
Green Salad
Chewy Chocolate Chip Cookie Bars

Southwest Chicken and Rice Soup

Time: 45 minutes
Yield: 8 servings
Recipe from Jamie Cooks It Up!

2 (1 pound) chicken breasts, can be frozen
10 C hot water
9 tsp chicken bullion
1/2 white onion
1 1/2 C bell peppers, chopped
1 C carrots, chopped
1 C celery, chopped
2 (14.5 ounce) Mexican stewed tomatoes, diced
1 (4 ounce) can green chilis, undrained
1 (8 ounce) tomato sauce
1/2 tsp cumin
1/2 tsp oregano
1/4 tsp chili powder
1 Tb sugar
1/2 C white rice
2 (15 ounce) cans black beans, drained



1. Place 2 chicken breasts (they can be frozen) into a large soup pot.


2. Add 10 cups hot water, 9 teaspoons chicken bullion and 1/2 a chopped onion to the pot. Bring it to a boil over medium high heat. Let it boil away for about 20 minutes, or until the chicken is cooked through.


3. While the chicken is cooking, chop 1 and 1/2 cups of bell peppers (any color will do)…


1 cup carrots and 1 cup celery.


4. Remove the cooked chicken from the broth and shred it with two forks. Place it back in the pot.


5. Add 2 cans of diced Mexican stewed tomatoes, undrained. I only had whole tomatoes on hand, so I stuck some cooking scissors into each can and sliced them up.


6. Add 1 can green chilis (undrained), 1 can tomato sauce, 1/2 teaspoon cumin, 1/2 teaspoon oregano and 1/4 teaspoon chili powder and 1 tablespoon brown sugar.


7. Add 1/2 cup rice and stir everything to combine.


8. Bring the soup to a rolling boil and cover it, with the lid slanted so a bit of steam can escape. Allow it to cook for about 15 minutes or until the rice and vegetables are tender.


9. Remove the pot from the heat. Drain 2 cans of black beans and add them to the pot. Give everything a nice stir and serve!

Southwest Chicken and Rice Soup from Jamie Cooks It Up




Post a comment!


  1. 1
    Christie Ferguson
    November 5, 2014 at 10:39 am

    This looks delicious but. . .there are only 2 of us here out of 8 that eat soup. Do you think the extra would freeze well?

    • 2
      November 6, 2014 at 7:11 am

      Hi Christie,
      I haven’t ever tried freezing this, but my thoughts are that it would freeze well. Best of luck!

Your email is never published nor shared. Required fields are marked *


You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>