When the fall and winter months roll around, people inevitably start searching our recipe archives for the same things. Obviously pumpkin, pumpkin, and more pumpkin- also butternut squash and apple recipes, which then morphs into gingerbread and peppermint-chocolate. But you know what else we can see you’re going crazy for? Soup.
With the advent of sweater and boot weather, you-just like us, yearn for hearty, warm pots of soup, simmering away on the stove top. There’s something about it that’s something about it that’s just as comforting for the soul as it is for your taste buds. In fact, a good soup is often my go-to when I take dinner to a friend or neighbor. It’s so easy to turn into a meal by pairing it with a simple salad and a good loaf of bread.
When I started out making this Creamy Chicken and Rice Taco Soup I wanted something rich, creamy, and hearty, while keeping it healthy enough for an every-day kind of soup. That can be a tricky combination, but let me tell you guys, I knocked it out of the park with this one. My family loved it so much I made it twice in one week! It’s cheesy and flavorful with the bright flavor of mild green chilies, and hearty thanks to the rice, chicken and vegetables. It’s almost like chicken and rice chowder meets taco soup – the ultimate combination. And I have a secret ingredient that gives it that richness. Read on!
Start by sautéing onions and garlic in a little olive oil. Although it doesn’t look like it, this soup is actually broth-based, so you’ll add chicken broth, along with flavorful Latin seasonings: cumin and chili powder. Add a can of mild green chilies, one of my favorite cooking ingredients. They add a fire-roasted undertone and pleasant chili taste to the finished soup. Also add a little uncooked rice, which cooks up as the soup simmers, absorbing all of the flavors and really adding a heartiness to the soup. Lastly, toss in some sweet corn, which adds a great contrasting texture and great flavor.
Now for the secret ingredient. Guys, I haven’t cooked soup (or anything) with velveeta, like, ever, so I wasn’t really sure how this addition would turn out, but I liked the idea that it might be able to give me the richness and creaminess I was looking for. Sure enough, it melted beautifully into the hot soup and added the perfect flavor and texture. Don’t knock it until you’ve tried it!
This soup has already entered into my family’s regular dinnertime rotation. We love it with a roll, small sandwich, or even half of a quesadilla on the side. Put it on your menu this week as you’re enjoying time with friends and family over the holiday break and cozy up inside with a hot cup of soup!
Creamy Chicken and Rice Taco Soup
Description
Ingredients
- 2 teaspoons olive oil
- 1 medium onion, diced
- 4 cloves garlic, minced
- 8 cups chicken broth (2 cartons)
- 1 7oz can mild green chilies
- 1/2 cup long-grain white rice, uncooked
- 1 teaspoon ground cumiin
- 1 teaspoon chili powder
- 2 cups cooked, shredded chicken breast
- 1 1/2 cups fresh, frozen corn
- 1 16oz package 2% milk Velveeta, diced
- 1 cup sour cream
- 1/2 cup chopped fresh cilantro
Instructions
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Heat olive oil in a large soup pot. Add onion and sauté 4-5 minutes, until tender. Add garlic and cook for about 30 seconds, until fragrant. Add chicken broth, green chilies, rice, cumin, chili powder. Bring to a boil and then reduce to a simmer until rice is cooked, about 20 minutes. Turn heat to low and add corn and chicken. Add Velveeta and stir until melted and smooth. Season to taste.
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Remove pot from heat and stir in 1/2 cup sour cream. Serve into bowls and top with remaining sour cream and cilantro. Serves 12.
Questions & Reviews
Where can I find the WW points for your recipes???
We don’t provide WW points for all our recipes, though you will find them on a few!
Can you suggest a cheese replacement?
You’d have to play around with it- i’ve only made it as written!
I use a large spoonful of cheez whiz (that’s what I had here and not velveeta) and I stirred in some shredded Colby jack (about a cup or 2). It was delicious!
There’s also a Mexican flavored velveeta, wonder how that would be
This soup is wonderful! Thanks for the recipe. My husband keeps asking me to make it again.
My family loved this recipe! I was a little concerned before serving it as it looked a little blah but the taste is incredible. I think I may substitute MexiCorn for the frozen corn next time or simply dice a little red pepper to give it a little more color.
I like that idea!
Any substitute for Velveeta?
I’ve never tried anything else but I suppose you could experiment with some cream cheese perhaps?
I too am interested in knowing if there is a different option than using Velveeta.
You could always use high-quality American cheese from the deli at your grocery store (like Boar’s Head or Land O’ Lakes.)
I make a cheesy potato soup with Velveeta and it’s a family favorite. Freezes great and no problem clumping when reheating.
Where can I find the nutrition information on this? It looks delish, but I am interested in the calories, fat, etc. Thanks!
Made this last week and it was such a hit! Love the mild spiciness from the chiles and the heartiness and texture the rice gave the soup. Adding this to our list of favorites for sure.
Can this soup be frozen? 12 servings is a bit much for my family.
Sorry for the dumb question, but when do I add the shredded chicken? I added it about halfway through the rice cooking because I wasn’t sure. Does it make any difference?
Hey, it’s Cat, I am Sara and Kate’s assistant. They are off for the holidays! How did it turn out adding it halfway through the rice? In the future, go ahead and just add in the cooked chicken with the corn. 🙂
I made this tonight paired with some cheese quesadillas and it was delicious! A perfect weeknight meal on a cold night. Thank you for posting such yummy, family-friendly recipes!
Just be careful when you reheat the soup not to bring it back to a boil. Velveeta clumps up and looks like a weird version of cottage cheese when you do that. Trust me… I speak from experience.
I went to the Kraft link and read through the recipe twice. I just wanted to confirm when to add the cooked shredded chicken.
Looks yummy! I’m such a to-the-letter recipe follower, though, I wanted to be able to duplicate how you intended the recipe to be prepared.
Hey Melissa! Cat here, Sara and Kate’s assistant. They are off for the holidays 🙂 Go ahead and add the chicken in with the corn. Since it’s already cooked, all you really need to do is bring up to the same temperature as the rest of the soup. I am glad you are excited to try it!
The link to the Kraft site does not work. I did manage to get to the Kraft site and find the recipe it doesn’t say when to add the chicken.
Sorry for the trouble! Go ahead and add the chicken in with the corn. 🙂
Looks so delicious that I have it cooking right now! Howevere, when do you add the chicken? It seems to be missing from the recipe. Thanks!
Hey Katrina! Cat here, Sara and Kate’s assistant. They are off for the holidays ? Go ahead and add the chicken in with the corn. Since it’s already cooked, all you really need to do is bring up to the same temperature as the rest of the soup. Enjoy!
The recipe instructions don’t tell u when to add the cooked chicken!
Go ahead and add it in with the corn 🙂 Sorry for the trouble!
I assume you put the cooked chicken in when you put in the corn? It does not exactly say…..
Yes, you are exactly right! Sorry for the trouble!
Not sure when you add the chicken…With the corn?
Yes, that is correct 🙂
Yum! Looks so so good!