This Chicken Tortilla Soup with Rice is as traditional as it gets. A hearty mixture of tomatoes, chicken and Carolina® White Rice in savory chicken broth topped with crunchy tortilla chips, sliced avocado, cilantro and lime juice.
Prepare rice according to package directions and set aside.
Cook onions in Dutch oven or large saucepan coated with cooking spray or oil over medium-high heat, until tender.
Add broth, cooked rice, tomatoes, chicken, and chilies.
Reduce heat; cover and simmer for 20 minutes. Add lime juice. Just before serving, pour into soup bowls, top with tortilla strips and avocado. Garnish with lime slices and cilantro.
This authentic Mexican-style chicken tortilla soup with rice is comfort food at its best. It’s also known as “Sopa de Tortilla” or “Sopa Azteca” and served for many traditional occasions including Day of the Dead or “Dia de los Muertos” celebrations.
To make this soup you’ll need a large saucepan or stockpot so that you can make enough to serve your family or warm it up for leftovers for a few days! When plating, make sure to add small bowls with the ingredients for everyone to top their soup bowl with the perfect amount of lime juice, cilantro and crispy tortilla chips for them.
This rice dish is a perfect opportunity to use leftover rice from yesterday’s Mexican Beef Stir Fry. If you want to make a delicious dinner in under 30 minutes, use our microwavable Jasmine Rice Ready in 90 seconds.
For vegetarian and vegan diets, simply omit the chicken or swap in black beans and corn for a more tex-mex version and use vegetable broth instead of chicken broth. For Gluten Free diets, make sure to use Corn Tortilla chips rather than flour or try your hand at making your own homemade chips in the oven using Gluten Free corn tortillas.
Make this a more whole grain option by swapping in 100% Whole Grain Brown Rice.