A cozy bowl of Arroz con Pollo Soup is everything you want on a chilly evening, warm, hearty, and bursting with comforting flavors. This Mexican-inspired chicken and rice soup is made with tender chicken thighs, fresh vegetables, and a rich, savory broth that comes together with pantry staples. It’s a go-to meal for busy weeknights and perfect for feeding the whole family with love and ease.

WHY YOU'LL LOVE THIS RECIPE

One-pot comfort: Everything cooks in one pot, making cleanup a breeze.
Rich and hearty: The seared chicken and tomato-based broth add bold depth, while potatoes and rice make it extra filling.
Customizable: Toss in extra veggies, spice it up with jalapeño, or top with avocado—make it your own!
Budget-friendly: Made with accessible, affordable ingredients you probably already have on hand.
Meal-prep ready: This soup stores and reheats beautifully, making it ideal for leftovers or freezing.

WHAT EACH INGREDIENT DOES

Chicken thighs: Provide rich flavor and tender meat that infuses the broth as it simmers. Bone-in thighs add extra depth, but boneless works great for ease.
Salt & pepper: Essential for seasoning each layer—don’t skip adjusting at the end.
Onion, tomatoes & garlic: These aromatics create a savory, slightly sweet base that sets the stage for the soup’s flavor.
Tomato paste: Adds concentrated tomato flavor and helps build a deeper, more robust broth.
Jasmine rice: A fragrant, slightly sticky rice that adds heartiness and a comforting texture.
Water & chicken bouillon: Create the flavorful soup stock. Bouillon brings that slow-cooked taste in less time.
Carrots & potato: Classic soup veggies that add texture, color, and subtle sweetness.
Fresh cilantro: Brightens and finishes the soup with a fresh, herbaceous note.

TIPS AND TRICKS FOR SUCCESS

Sear the chicken well for extra flavor in the broth—don’t skip this step.
Stir the rice early so it can absorb all that savory tomato flavor.
Use Jasmine rice for a slightly aromatic, tender texture that pairs perfectly with the soup’s broth.
Adjust consistency by adding more water or broth if the rice thickens the soup too much.
Meal prep tip: Make a double batch and freeze half for an easy dinner later.

FREQUENTLY ASKED QUESTIONS

Can I use chicken breast instead of thighs?
Yes! Chicken breast will work, but it may not be as flavorful or juicy as thighs. Be sure not to overcook it.
Is this soup spicy?
No, it’s mild and family-friendly. Want heat? Add a chopped jalapeño or a pinch of red pepper flakes.
Can I make this in advance?
Absolutely. It reheats beautifully and tastes even better the next day. Just add a splash of water when reheating.
Can I freeze it?
Yes! Let it cool completely, then freeze in airtight containers. Reheat on the stove and stir well before serving.

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SOPA DE ARROZ CON POLLO (CHICKEN AND CHICKEN SOUP)

Anahi

Arroz con Pollo Soup is a cozy, Mexican-inspired chicken and rice soup made with seared chicken thighs, fresh vegetables, and fragrant Jasmine rice simmered in a savory tomato-based broth. It's a hearty, one-pot meal that's perfect for busy weeknights and family dinners.

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Course Main Course

Cuisine Mexican

Ingredients

6 small chicken thighs boneless or bone- in
salt and pepper to taste
1 small onion chopped
3 small Roma tomatoes chopped
4 garlic cloves chopped
2 tbsp tomato paste
½ cup Jasmine rice
6 cups water
2 tablespoon chicken bouillon
additional salt and pepper to taste

vegetables and finish

3 carrots chopped
1 large potato
1 handful fresh cilantro chopped

Instructions

Sear the chicken Season chicken thighs with salt and pepper. Heat a large pot over medium-high and sear chicken on both sides until golden. Remove and set aside.
Sauté the aromatics In the same pot, add onion, Roma tomatoes, and garlic. Cook until soft and fragrant.
Add tomato paste and rice Stir in the tomato paste and cook for 1 minute. Then add the Jasmine rice and stir to coat it in the tomato mixture.
Build the base Pour in the water and add bouillon, salt, and pepper. Mix well and return the chicken to the pot
Simmer for flavor Bring to a boil, then reduce to a gentle simmer. Let it cook for 10–15 minutes to develop the broth.
Add vegetables Stir in the chopped carrots and potato. Continue simmering until the vegetables and rice are tender, about 15–20 minutes.
Finish with fresh cilantro Stir in the chopped cilantro and simmer for another 2–3 minutes. Taste and adjust seasoning as needed.
Serve and enjoy Ladle into bowls and serve warm. Optional garnishes: lime wedges, avocado slices, or warm tortillas

Keyword arroz con pollo, Mexican chicken soup