Creamy Chicken and Rice Taco Soup
This soup is 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!
Servings servings
Equipment
Ingredients
- 2 teaspoons olive oil
- 1 onion, medium diced
- 4 cloves garlic minced
- 8 cups chicken broth 2 cartons
- 1 7 oz can mild green chilies
- ½ cup long-grain white rice uncooked
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 2 cups shredded chicken breast cooked
- 1 ½ cups fresh frozen corn
- 1 16 oz package 2% milk Velveeta diced
- 1 cup sour cream
- ½ cup cilantro, fresh chopped
Instructions
- 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.
- Remove pot from heat and stir in ½ cup sour cream. Serve into bowls and top with remaining sour cream and cilantro.
Notes
Nutrition
Calories: 129kcal, Carbohydrates: 10g, Protein: 8g, Fat: 6g, Saturated Fat: 3g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 2g, Cholesterol: 32mg, Sodium: 614mg, Potassium: 185mg, Fiber: 0.5g, Sugar: 2g, Vitamin A: 683IU, Vitamin C: 6mg, Calcium: 50mg, Iron: 1mg
Calories: 129kcal
Cost: $10
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