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Healthy Mexican Chicken Rice Soup Recipe (Caldo Cantina)

Mexican chicken rice soup made from bone broth, left over roast chicken, brown rice for a delicious, easy, meal from scratch.
Prep Time30 mins
Cook Time1 hr
Total Time1 hr 30 mins
Course: Soup
Cuisine: Mexican
Servings: 6
Author: Angela Roberts


  • 4 quarts bone broth chicken stock, (homemadeor store bought)
  • 1 to 2 cups diced white meat chicken
  • 1 handful fresh cilantro
  • 3 carrots diced
  • 1 onion diced
  • 1-3 tablespoons chopped chipotle peppers in adobe sauce test for your own heat level
  • 2 cups cooked brown rice
  • juice of one lemon
  • wedges of lime for serving
  • 2 avocado cubed
  • salt
  • pepper

Bone Broth Ingredients

  • chicken bones cut from roast chicken
  • 1/2 onion
  • handful parsley
  • filtered water

Bone broth


    • Heat bone broth.
    • Divide cilantro, by saving some for garnish to serve with. Use rest to put in broth.
    • Add freshly chopped carrots and onion until cooked through. Add large pieces cilantro (to be later removed.
    • Add chipotle peppers.
    • Season with salt and pepper to taste.
    • Add chicken, cooked rice and lemon juice.
    • Serve with chopped cilantro, lime wedge and avocado.

    Bone broth

    • Put all bones,cold filtered water, onion, parsley on low in crockpot for 24 hours. Bones will start to disappear into broth. Ladle through a mesh strainer. Cool. Skim fat, if desired.