Mexican Chicken and Rice Soup with Italian Basil

By · Reviewed by AislePrompt Editorial · ·

A traditional Mexican chicken and rice soup infused with fresh Italian basil for a fragrant, aromatic twist. This mexican-inspired soups ready in about 55 minutes pairs chicken, rice, basil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 310 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 20 min Cook: 35 min Serves 4 Mexican cuisine 310 cal/serving
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Ingredients

Instructions

  1. Step 1: Heat 2 tbsp olive oil in a large pot over medium-high heat. Add 1 diced onion (1/2-inch cubes) and 2 minced garlic cloves, sauté for 3-4 minutes until the onion is golden brown and translucent, stirring occasionally. Tip: Cook the onion until it softens and turns golden — this builds flavor.
  2. Step 2: Add 500g chicken (cut into 1-inch chunks), 2 diced tomatoes (1/2-inch cubes), and 4 cups vegetable broth. Stir to combine, then bring to a gentle boil. Reduce heat to low, cover, and simmer for 20 minutes, skimming any foam that rises to the surface. Tip: Use a ladle to skim fat or foam — this keeps the soup lighter.
  3. Step 3: After 20 minutes, stir in 1 cup rice (uncooked, preferably long-grain). Cook uncovered for 15-20 minutes, stirring occasionally, until the rice is tender and the liquid is absorbed. The rice should be al dente, with individual grains still slightly firm.
  4. Step 4: Remove the pot from heat. Stir in 1 tbsp fresh basil (chopped finely), then let sit for 5 minutes to allow the flavors to meld. The soup should be fragrant and slightly thickened, with a rich aroma from the basil. Tip: Add the basil off the heat to preserve its fresh flavor — high heat can dull its aroma.

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Frequently asked questions

How long does Mexican Chicken and Rice Soup with Italian Basil take to make?

Total time is about 55 minutes (20 min prep + 35 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Mexican Chicken and Rice Soup with Italian Basil?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep chicken from drying out.

Can I substitute ingredients in Mexican Chicken and Rice Soup with Italian Basil?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Mexican Chicken and Rice Soup with Italian Basil for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Mexican Chicken and Rice Soup with Italian Basil?

Mexican soups like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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