A rich Spanish Chicken Soup made with chicken, rice, tomatoes, garlic, and taco seasoning. Perfect for cozy nights or hearty lunches.
This recipe came to life on one of those chilly nights when comfort food wasn’t just a craving—it was a necessity. I was staring at leftover chicken in the fridge, wondering how to turn it into something magical, and suddenly, I remembered that trip to Spain.
There was this tiny restaurant with checkered tablecloths and a cheerful owner who spoke more with his hands than his words. He brought out a bowl of soup that was so simple, yet it hit every note—garlic, tomatoes, herbs, and just enough spice to make you sit up and pay attention. It was like the Mediterranean in a bowl.
So, with those flavors in mind, I grabbed what I had—rice, tomatoes, broth, and cilantro—and started experimenting. The result? A soup that’s not just filling, but also a little nostalgic. Every spoonful feels like catching up with an old friend.
Why You’ll Love This Spanish Chicken Soup Recipe?
- Packed with Flavor: The combination of garlic, taco seasoning, and cilantro creates a broth that’s both rich and refreshing.
- Quick and Easy: Ready in just 40 minutes, making it perfect for weeknights.
- One-Pot Wonder: Less cleanup means more time to enjoy.
- Versatile: It’s hearty enough to be a meal but light enough to serve as a starter.
Ingredient Notes:
This soup is all about simple ingredients that come together to create something extraordinary.
- Butter and Olive Oil: This combo adds depth and richness to the soup base.
- Onion and Celery: They build a subtle sweetness and balance the other bold flavors.
- Garlic: Let’s be honest—what’s a soup without garlic? It’s the flavor MVP here.
- Cilantro: Adds a fresh, herby kick. If you’re not a fan, parsley works too.
- Tomatoes: The canned variety brings a sweet-tangy note and ties everything together.
- Rice: Makes the soup hearty and satisfying.
- Taco Seasoning: A zesty touch that gives this dish its Spanish-inspired twist.
- Chicken Broth and Cooked Chicken: The backbone of the soup, providing protein and body.
How To Make Spanish Chicken Soup?
Making this Spanish Chicken Soup is as easy as chopping a few veggies and letting your pot do the work.
Step 1. Sauté the Veggies
Start by heating butter and olive oil in a large soup pot. Once the butter has melted, toss in the onion and celery. Stir them around until they soften—don’t rush this step; you want them tender, not browned.
Step 2. Add the Aromatics
Next, add the minced garlic and let it cook for just a minute. The moment that garlicky aroma hits the air, you’ll know you’re on the right track.
Step 3. Build the Flavor Base
Now, stir in the canned tomatoes and cilantro. Break up the tomatoes with the back of your spoon, letting all those juices blend with the garlic and onion. It’s already smelling amazing, right?
Step 4. Bring in the Main Ingredients
Add the rice, taco seasoning, chicken broth, cooked chicken, salt, and pepper. Stir everything together so the flavors get evenly distributed.
Step 5. Let It Simmer
Bring the pot to a boil, then reduce the heat to low and cover it. Let it simmer for about 18-20 minutes. The rice will cook perfectly, soaking up all that flavorful broth.
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Step 6. Serve and Enjoy
Ladle the soup into bowls and top with extra cilantro. Pair it with some crusty bread or tortilla chips, and you’ve got yourself a meal that’s as comforting as it is delicious.
Storage Options:
Here’s how to make the most of your leftovers (if there are any!):
- Refrigerator: Store in an airtight container for up to 4 days. Reheat on the stovetop or microwave.
- Freezer: Freeze portions for up to 3 months. Thaw overnight in the fridge before reheating.
Variations and Substitutions:
Want to switch things up? Here are a few ideas:
- Protein Swap: Use turkey, shrimp, or even tofu for a different twist.
- Spice It Up: Add a diced jalapeño or a dash of hot sauce for more heat.
- Grain Alternatives: Substitute quinoa or orzo for rice to change the texture.
- Extra Veggies: Add corn, zucchini, or bell peppers for a veggie-packed version.
What to Serve with Spanish Chicken Soup?
This soup is satisfying on its own, but these pairings take it to the next level:
- Crusty Bread: Perfect for soaking up that flavorful broth.
- Tortilla Chips: Adds a nice crunch and a hint of saltiness.
- Avocado Slices: Creamy and refreshing, they balance the spice beautifully.
- Fresh Salad: A light, citrusy salad complements the hearty soup.
Frequently Asked Questions:
Can I make this soup in advance?
Yes, absolutely! The flavors deepen over time, making it even better the next day.
What type of rice works best?
Long-grain white rice is ideal, but jasmine or basmati works too. Just avoid instant rice—it tends to get mushy.
Can I freeze this soup?
Totally! Just leave out the rice if you plan to freeze it, as it can become too soft during reheating. Add freshly cooked rice when you’re ready to serve.
This Spanish Chicken Soup isn’t just a recipe; it’s a reminder of how simple ingredients can create something extraordinary. It’s cozy, flavorful, and perfect for sharing with family and friends. Give it a try, and don’t forget to let me know how it turns out. Maybe it’ll spark a memory for you too!
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Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Spanish Chicken Soup
Ingredients
- 1 tablespoon butter
- 1 tablespoon olive oil
- 1 medium onion chopped
- 2 ribs celery chopped
- 2 medium garlic cloves minced
- ½ cup fresh cilantro chopped
- 14.5 ounces canned whole peeled tomatoes with their juice
- 1 cup rice
- 2 tablespoons taco seasoning
- 8 cups chicken broth
- 2 cups cooked diced chicken
- 1 teaspoon salt
- ½ teaspoon pepper
Instructions
Prepare the Base:
- Heat a deep saucepan or soup pot over medium-high heat. Add the butter and olive oil, allowing the butter to melt completely. Incorporate the chopped onion and celery, stirring frequently until the onion becomes tender and translucent. Avoid browning the onion for a milder flavor.
Add Aromatics:
- Stir in the minced garlic and cook for approximately one minute, ensuring the garlic releases its aroma but does not burn.
Incorporate Tomatoes and Herbs:
- Add the canned whole tomatoes along with their juice and the chopped cilantro. Cook for 2-3 minutes, stirring occasionally, and use a spoon to break the tomatoes into smaller pieces.
Combine Remaining Ingredients:
- Introduce the rice, taco seasoning, chicken broth, cooked chicken, salt, and pepper to the pot. Stir all components thoroughly to ensure even seasoning and distribution.
Cook the Soup:
- Bring the soup to a boil, then reduce the heat to low. Cover the pot with a lid and let it simmer for 18-20 minutes, allowing the rice to cook fully and absorb the flavors of the broth.
Serve:
- Ladle the soup into individual bowls and garnish with additional cilantro, if desired. Serve immediately and enjoy its warm, hearty flavors.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
