In a large Dutch Oven or pot, combine the cooked chicken, taco seasoning, black beans, corn, diced green chiles, Mexican Rotel, chicken broth, and tomato juice. Make sure everything is well mixed together, as this will be the base of your soup.
Next, season your mixture with salt and pepper to taste. Stir everything thoroughly until all the ingredients are evenly distributed.
Turn the heat to medium-high and bring the soup to a boil, watching carefully to prevent it from bubbling over.
Once boiling, reduce the heat to medium and let the soup simmer for about 20 minutes. This allows all the flavors to meld beautifully, creating a rich and savory broth.
After 20 minutes of simmering, it’s time to add the Spanish rice to the pot. Stir it in gently, ensuring it’s evenly distributed throughout the soup.
Continue cooking the soup for another 5 to 10 minutes, or until the rice is heated through and has absorbed some of the soup's flavors.
Once the soup is finished cooking, remove it from the heat. If desired, garnish your delicious creation with fresh cilantro and lime wedges for a burst of freshness.
Serve the soup hot, and enjoy the delightful flavors of Mexican Chicken Rice Soup with your loved ones!
Consider making a double batch so you’ll have leftovers for lunch or dinner throughout the week.
Enjoy your meal, and don’t forget to share it with family and friends!
