Chicken and Rice Tortilla Soup
Tender shredded chicken and long-grain rice simmered in a smoky tomato broth, brightened with fresh lime and topped with tortilla strips you crisp yourself. It’s a full meal in one pot and ready in about an hour.
This chicken and rice tortilla soup recipe cooks the rice right in the broth, so it soaks up flavor and gives the soup a fuller body without any extra pots. The chicken is poached first and shredded, the rice goes in after so it doesn’t overcook, and the lime goes in last. If you’d rather skip the rice, try our chicken lime tortilla soup, or grab a shortcut with the 7 can tortilla soup recipe.
Why You’ll Love This Recipe
- Rice cooks directly in the broth, so protein, starch and vegetables are all in one pot
- Fresh lime stirred in at the end keeps the flavor bright
- Baked tortilla strips add crunch without deep-frying
- Filling enough to serve as a complete weeknight dinner
- Simple pantry ingredients and easy to scale
- Easy to customize with your favorite toppings
Equipment
- Large pot or Dutch oven
- Cutting board
- Chef’s knife
- Fine-mesh strainer, for rinsing rice
- Measuring spoons and cups
- Ladle
- Baking sheet, for the tortilla strips
- Citrus juicer or reamer
Ingredients
Makes about 6 servings, roughly 1 3/4 cups each.
For the Soup
- 1 tablespoon olive oil
- 1 medium yellow onion, diced
- 1 red bell pepper, diced
- 4 cloves garlic, minced
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon dried oregano
- 1/2 teaspoon salt, plus more to taste
- 1/4 teaspoon black pepper
- 1 can (14.5 oz) fire-roasted diced tomatoes
- 6 cups chicken broth
- 1 1/2 lbs boneless, skinless chicken breasts or thighs
- 3/4 cup long-grain white rice, rinsed
- 1 1/2 cups corn kernels (fresh, frozen or canned)
- 2 limes, juiced (about 1/4 cup)
- 1/2 cup chopped fresh cilantro
For the Tortilla Strips
- 4 corn tortillas, cut into thin strips
- 1 tablespoon vegetable oil
- 1/4 teaspoon salt
Optional Toppings
Not required for the recipe to work — add what you like. Need ideas? Our chicken tortilla soup topping bar checklist covers the full setup.
- Diced avocado
- Shredded cheese, or crumbled cotija (see cotija cheese substitutes for tortilla soup)
- Sour cream
- Sliced jalapeño
- Extra cilantro
- Lime wedges
Step-by-Step Instructions
- Prep the ingredients.
Dice the onion and bell pepper, mince the garlic, juice the limes and cut the tortillas into thin strips. Rinse the rice in a fine-mesh strainer until the water runs mostly clear.
- Soften the vegetables.
Heat the olive oil in a large pot over medium heat. Add the onion and bell pepper and cook for 5 to 6 minutes, stirring occasionally, until softened and the onion looks translucent.
- Toast the spices.
Stir in the garlic, chili powder, cumin, paprika, oregano, salt and pepper. Cook for 30 to 60 seconds, stirring constantly, until fragrant.
- Add tomatoes and broth.
Pour in the fire-roasted tomatoes and chicken broth. Stir and bring to a gentle simmer.
- Poach the chicken.
Lower the chicken into the pot so it’s mostly submerged. Cover and simmer for 15 to 18 minutes, until it reaches 165°F on a meat thermometer and is no longer pink in the center.
- Shred the chicken.
Move the chicken to a cutting board and shred it with two forks. Set it aside while the rice cooks.
- Cook the rice in the soup.
Stir the rinsed rice into the simmering broth. Cover and cook at a gentle simmer for 15 to 18 minutes, stirring occasionally so it doesn’t stick, until the grains are tender with no hard center.
- Crisp the tortilla strips.
While the rice cooks, toss the strips with the vegetable oil and salt, spread them on a baking sheet and bake at 400°F for 8 to 10 minutes, until crisp and lightly golden. Shake the pan once halfway through.
- Add corn and chicken.
Stir the corn and shredded chicken into the pot. Simmer for 3 to 5 minutes until heated through.
- Finish with lime and cilantro.
Take the pot off the heat, then stir in the lime juice and cilantro. Adding lime off the heat keeps its flavor fresh instead of cooked-down.
- Taste and adjust.
Add salt, pepper or more lime juice as needed. If the soup has thickened more than you like, stir in a splash of warm broth or water.
- Serve.
Ladle into bowls and top with tortilla strips, avocado, cheese, cilantro and a lime wedge. Add the strips at the table so they stay crisp.
Recipe Tips
Rinse the Rice
Rinsing removes surface starch, which helps the grains stay separate instead of turning the broth gluey. It only takes about 30 seconds.
Add the Rice After the Chicken
Chicken breasts and rice need about the same time, but adding the rice once the chicken is out keeps the rice from overcooking while you shred. It also lets you stir freely without knocking the chicken around.
Expect the Soup to Thicken
Rice keeps absorbing liquid as it sits. Keep a little warm broth on hand to loosen the soup at serving time and when reheating leftovers.
For Better Lime Flavor
Use fresh lime juice and add it off the heat. Long simmering flattens citrus, while stirring it in last keeps it sharp. For more on avoiding common pitfalls, read about the mistakes home cooks make with tortilla soup.
Thicken It Further
Want a heartier, silkier broth? Stir in a slurry of masa harina and water near the end. Our guide to using masa harina in chicken tortilla soup explains how.
Substitutions
- Rotisserie chicken instead of poached chicken — add the rice as soon as the broth simmers, then stir in about 3 cups of shredded rotisserie chicken at the end.
- Leftover cooked rice instead of uncooked — stir in about 2 cups during the last 3 to 4 minutes, just to heat through.
- Brown rice instead of white — cook it separately, since it takes much longer, and stir it in at the end.
- Black beans — add one drained, rinsed 15 oz can with the corn for extra fiber and heartiness.
- Vegetable broth instead of chicken broth for a lighter flavor.
These swaps work well, but each will shift the flavor and texture slightly from the original recipe.
Storage & Reheating
Refrigerator
Cool the soup, then store it in an airtight container for about 3 to 4 days. Keep tortilla strips and fresh toppings separate.
Freezer
The soup freezes well without toppings, though the rice will be softer after thawing. Freeze in an airtight container for up to 3 months. See our guide to safely freezing and reheating chicken tortilla soup.
Reheating
Reheat on the stovetop over medium-low heat or in the microwave in short bursts, stirring between each. Add warm broth to loosen it, and finish with fresh lime.
Serving Suggestions
Because the rice is already in the pot, this soup needs very little on the side. For more ideas, see what to serve with chicken tortilla soup.
- Extra tortilla strips
- Avocado
- Guacamole
- Simple green salad
- Cornbread
- Fresh lime
- Shredded cheese
- Pico de gallo
Estimated Nutrition Per Serving
| Calories | 350 |
| Protein | 29 g |
| Carbohydrates | 44 g |
| Fat | 9 g |
| Fiber | 4 g |
| Sodium | 840 mg |
These values are estimates based on standard ingredients and one serving out of six, including the tortilla strips but not other toppings. Actual nutrition will vary depending on brands, exact quantities and toppings used, and is not a substitute for laboratory testing.
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Watch on PinterestFrequently Asked Questions
Can I cook the rice directly in chicken and rice tortilla soup?
Yes. Add uncooked long-grain white rice to the simmering broth and cook for 15 to 18 minutes until tender. The rice absorbs some of the broth and releases starch that gives the soup a slightly fuller body.
What kind of rice is best for chicken and rice tortilla soup?
Long-grain white rice is the easiest choice because it cooks in about 15 to 18 minutes and holds its shape. Brown rice takes much longer, so cook it separately and stir it in at the end.
Why did my soup get thick after the rice cooked?
Rice keeps absorbing liquid as it sits. Thin the soup with a splash of warm chicken broth or water until it reaches the consistency you like, especially when reheating leftovers.
Can I use leftover cooked rice instead of uncooked rice?
Yes. Stir in about 2 cups of cooked rice during the last 3 to 4 minutes, just long enough to heat it through, so it doesn’t turn mushy.
Can I use rotisserie chicken for chicken and rice tortilla soup?
Yes. Add the rice as soon as the broth is simmering and cook for 15 to 18 minutes, then stir in about 3 cups of shredded rotisserie chicken and heat it through for a few minutes.
Can I freeze chicken and rice tortilla soup?
Yes, though the rice will soften and absorb more broth after freezing. Freeze without toppings in an airtight container for up to 3 months, thaw overnight in the refrigerator and add extra broth when reheating.
Can I make chicken and rice tortilla soup less spicy?
Yes. Reduce the chili powder to 1/2 tablespoon and skip any jalapeño toppings. For more heat, add a diced jalapeño with the onion or a pinch of cayenne.
How long does chicken and rice tortilla soup last in the refrigerator?
Stored in an airtight container, it keeps for about 3 to 4 days in the refrigerator. Keep the tortilla strips and fresh toppings separate so they stay crisp, and expect the soup to thicken as the rice absorbs more broth.
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