Chicken, brown rice, zucchini, and melted Monterrey Jack cheese, are mixed with green chilies, jalapeños, and creamy sour cream to make the perfect Southwestern casserole.
Prepare rice according to package directions.
In a large saucepan, combine cooked rice, broth, tomatoes, and cooked chicken. Heat over medium heat. Stir in green onions, lime juice, and corn. Pour soup into bowls, top with tortilla chips, tomato, and avocado. Garnish with lime slices and cilantro sprigs, if desired.
Get physical! Slap the cilantro leaves before adding them to your dish, as this adds more flavor and aroma to the garnish. If you prefer not to beat up your herbs, chop them instead for the same effect.
Like what you see? Well, with a tasty tomato broth, fluffy rice, and lots more–we don’t blame ya. This mouthwatering Southwestern chicken and rice soup is our go-to recipe when we’re craving something warm, savory, and perfect for making use of that extra avocado. Also, it has all the tastes and flavors of a traditional Mexican-style soup, without a ton of clean-up.
This homemade soup is made with a simple and straightforward recipe with basic cooking techniques. All you’ll need is one pot, a stovetop, cooked chicken breast, and quality southwestern ingredients. That said, there’s absolutely nothing simple about the taste you’ll get from this savory soup.
With a tomato base, tender slices of chicken breast, and a cup of our Mahatma® White Rice–this soup kicks off with tons of filling qualities. Add to this concoction sweet corn, green onions, and zesty lime juice and you’ll have a steaming hot bowl of savory soup in just under 20 minutes.
After you’ve cooked up these ingredients to your desired consistency, top each bowl off with fresh cilantro leaves, your choice of salty tortilla chips, some lime slices and, most importantly, avocado. YUM is an understatement.