Mexican Chicken Soup

So, apparently it is already fall, which is sort of crazy, since last week it was still 80 degrees outside. Anyway, I have decided to celebrate the sudden chill with some hearty and filling soup. It is sort of a soup/stew hybrid really. This is a simple recipe that can be put together in 45 minutes. Shredded chicken, corn, black beans and brown rice create a filling soup that is packed with protein and fiber. Lime juice, chili peppers and cumin create some bold flavors without added calories. I found this to be such a satisfying, warming meal and as a bonus, I got a few days of lunch out of the leftovers.
Red more for the full recipe.

1lb boneless, skinless chicken breasts
1 cup (dry) brown rice
1 can black beans, rinsed
2 ears of corn, kernels cut off
1 medium onion, diced
2 stalks of celery, washed and diced
1 habenero pepper, washed and diced
juice of 2 limes
4 cups low sodium chicken broth, divided (an also use veggie broth)
1 tbsp extra virgin olive oil
3 tbsp tomato paste
1 tbsp smoked paprika
1 tsp cumin
1 tsp cayenne pepper
1 tsp salt

Step by Step Instructions:

1. Cook rice according to package directions, set aside

2. Saute onion, celery and habanero in olive oil on medium heat until soft 4-5 minutes

3. Add chicken breast and brown each side for 2 minutes

4. Add 2 cups of stock, paste, lime juice, paprika, cayenne, cumin, salt and pepper

5. Reduce heat to med-low and braise chicken until cooked through, 8-10 minutes

6. Remove chicken and shred, set aside

7. Add remaining broth,  fresh corn and rice, cover and simmer on med-low for another 10 minutes

8. Add beans and shredded chicken, cook an additional 8-10 minutes

9. Serve with a lime wedge

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11 Responses to Mexican Chicken Soup

  1. Lauren @ hey, who cut the cheese? September 19, 2011 at 12:26 pm #

    This looks really, really good. I love pretty much anything with Mexican flavors– especially soup/stew! Thank you for sharing this one.

  2. Elle September 20, 2011 at 12:03 am #

    I love this, I am going to make it this week!

  3. Anonymous September 20, 2011 at 5:44 pm #

    What do you do with the other 2 cups of chicken stock?

    • Valencia March 17, 2013 at 7:39 pm #

      It says to add in the remaining broth at step 7.

  4. rachel bee September 20, 2011 at 10:42 pm #

    I just made this for my dad, husband, and myself. My husband does not eat visible veggies, so I chopped the veggies up, sauteed them and then pureed them with a bit of the chicken broth (also how i start chili). I also omitted the cayenne, as that + the habenero was too much heat for us. All I have to say is… AMAZING! You have no idea how hard it is for a (gen x) foodie like me to find meals for my very picky husband that aren't coated in cheese.
    Thank you, and your step-by-step was super easy to follow.


    Rachel Bee

  5. The Wimpy Vegetarian October 9, 2011 at 5:36 pm #

    This looks like the perfect dinner for tonight! I love this!! I'm so glad this was featured on Yummly this morning. Congrats!

  6. Christina October 25, 2011 at 2:06 am #

    This is a great recipe! My husband grew habenero peppers this year so it is great to see them in a recipe. I followed the instructions but maybe I wasnt supposed to use the full amount of brown rice since it seems to have absorbed lots of moisture so I ended up with something more like a rice dish instead of stew or soup. Not a problem for me since it is easier to eat while holding the baby and using one hand. Great recipe!

  7. Chloe November 5, 2011 at 10:20 pm #

    This was really good! I made it a few nights ago for dinner when I knew the weather was going to be colder. Your photos are awesome, which made making it easier. This is great on cold night, but I could have it for lunch too!

  8. Mia November 5, 2011 at 10:38 pm #

    This one looks really good. I love all the ingredients so I am sure that my family will like it down to my pickiest eater. Thank you so much for sharing it!


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