Chicken And Rice Soup Recipes

15 Chicken And Rice Soup Recipes For Comfort And Warmth

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Chicken and rice soup is the perfect dish for those chilly days when all you want is a warm hug in a bowl. This collection of 15 chicken and rice soup recipes promises to bring comfort and warmth right to your kitchen. From classic flavors to creative twists, there’s something here for everyone, so get ready to stir up some cozy goodness!

Asian Inspired Chicken and Rice Soup

A bowl of Asian inspired chicken and rice soup with bok choy and mushrooms

This Asian inspired chicken and rice soup is a warm hug in a bowl. It’s packed with tender chicken, soft rice, and vibrant vegetables, creating a deliciously comforting dish that’s easy to whip up in no time. The rich, savory broth is infused with Asian flavors that make each spoonful incredibly satisfying.

Perfect for any day of the week, this soup is not only simple to prepare but also customizable. You can easily swap in your favorite veggies or use leftover chicken. Whether it’s a chilly evening or just a need for comfort food, this chicken and rice soup will surely hit the spot.

Ingredients

  • 1 tablespoon vegetable oil
  • 1 pound boneless, skinless chicken thighs, diced
  • 1 onion, chopped
  • 3 cloves garlic, minced
  • 4 cups chicken broth
  • 1 cup water
  • 1 cup jasmine rice, rinsed
  • 2 cups bok choy, chopped
  • 1 cup mushrooms, sliced
  • 2 tablespoons soy sauce
  • 1 tablespoon sesame oil
  • Salt and pepper to taste
  • Green onions, sliced for garnish

Instructions

  1. Heat vegetable oil in a large pot over medium heat. Add the diced chicken and cook until browned, about 5-7 minutes.
  2. Add the chopped onion and minced garlic to the pot. Sauté until the onion becomes translucent.
  3. Pour in the chicken broth and water, bringing the mixture to a gentle boil.
  4. Stir in the rinsed jasmine rice, then reduce the heat to low and cover. Simmer for about 15 minutes, or until the rice is tender.
  5. Add the chopped bok choy and sliced mushrooms. Continue to cook for an additional 5 minutes until the vegetables are just tender.
  6. Mix in soy sauce and sesame oil, then season with salt and pepper to taste.
  7. Serve hot, garnished with sliced green onions.

Lemon Herb Chicken and Rice Soup

Bowl of Lemon Herb Chicken and Rice Soup with lemon slices and herbs

Lemon Herb Chicken and Rice Soup brings a bright and refreshing twist to the classic chicken and rice soup. The zesty lemon adds a burst of flavor, while fresh herbs enhance its inviting aroma. This comforting dish is not only quick to prepare but also perfect for those chilly days when you need a warm hug in a bowl.

This soup is simple enough for a weeknight dinner yet special enough to impress guests. With tender chicken, fluffy rice, and a rich broth, it’s a heartwarming meal that the whole family will love. Plus, it’s versatile; feel free to add your favorite veggies for extra color and nutrition!

Ingredients

  • 1 tablespoon olive oil
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 4 cups chicken broth
  • 2 cups cooked chicken, shredded
  • 1 cup uncooked rice
  • 1 cup corn (canned or frozen)
  • 1 lemon, juiced and zested
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • Salt and pepper to taste
  • Fresh parsley for garnish

Instructions

  1. In a large pot, heat olive oil over medium heat. Add diced onion and garlic, sautéing until softened, about 3-4 minutes.
  2. Pour in chicken broth and bring to a simmer. Add the shredded chicken and rice, cooking according to rice package instructions until tender.
  3. Stir in corn, lemon juice, lemon zest, thyme, rosemary, salt, and pepper. Let it simmer for another 5 minutes.
  4. Serve hot, garnished with fresh parsley.

Spicy Thai Chicken and Rice Soup

A colorful bowl of spicy Thai chicken and rice soup garnished with cilantro and red chilies.

This Spicy Thai Chicken and Rice Soup brings warmth and comfort with every spoonful. The combination of tender chicken, fragrant spices, and hearty rice creates a dish that’s both satisfying and exciting for your taste buds. The subtle heat from the spices and the brightness from fresh herbs make it a delightful choice for any occasion.

Making this soup is simple and quick, perfect for busy weeknights or a cozy weekend meal. You can easily adapt the heat level to your preference, ensuring everyone can enjoy this flavorful bowl of goodness!

Ingredients

  • 1 tablespoon vegetable oil
  • 1 pound boneless, skinless chicken thighs, diced
  • 1 onion, chopped
  • 3 cloves garlic, minced
  • 1 tablespoon ginger, grated
  • 1-2 red chilies, sliced (adjust for spice level)
  • 5 cups chicken broth
  • 1 can (14 ounces) coconut milk
  • 2 cups cooked rice (jasmine or basmati work well)
  • 2 tablespoons fish sauce
  • 1 tablespoon lime juice
  • Fresh cilantro, for garnish
  • Lime wedges, for serving

Instructions

  1. Heat the oil in a large pot over medium heat. Add the diced chicken and cook until browned, about 5-7 minutes. Remove and set aside.
  2. In the same pot, sauté the onion, garlic, ginger, and sliced chilies until fragrant, about 3-4 minutes.
  3. Add the chicken broth and bring to a simmer. Stir in the coconut milk, cooked rice, fish sauce, and lime juice.
  4. Return the chicken to the pot and simmer for an additional 10 minutes, allowing the flavors to meld.
  5. Serve hot, garnished with fresh cilantro and lime wedges on the side. Enjoy your spicy Thai chicken and rice soup!
See also  10 Delicious Chicken Panini Recipes for Easy Lunches

Creamy Chicken and Rice Soup

Creamy chicken and rice soup in a bowl

This creamy chicken and rice soup is the perfect cozy meal for chilly days. With its rich, velvety texture and comforting flavors, it’s sure to warm you up from the inside out. Easy to prepare, this recipe is a delightful combination of tender chicken, rice, and a creamy broth that is both filling and satisfying.

The soup is incredibly versatile, allowing you to customize it with your favorite herbs and vegetables. Whether served for lunch or dinner, it’s a dish that feels like a warm hug in a bowl. Plus, it’s a great way to use leftover chicken, making it both economical and delicious.

Ingredients

  • 2 cups cooked chicken, shredded
  • 1 cup rice (your choice)
  • 4 cups chicken broth
  • 1 cup heavy cream
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 2 carrots, diced
  • 1 celery stalk, diced
  • 1 teaspoon dried thyme
  • Salt and pepper to taste
  • Fresh parsley for garnish

Instructions

  1. In a large pot, sauté onion, garlic, carrots, and celery in a bit of oil until softened, about 5 minutes.
  2. Add the shredded chicken, rice, chicken broth, and thyme. Bring to a boil, then reduce the heat and let simmer for about 15 minutes or until the rice is cooked.
  3. Stir in the heavy cream and season with salt and pepper. Let it heat through for another 5 minutes.
  4. Serve hot, garnished with fresh parsley.

Coconut Curry Chicken and Rice Soup

A bowl of Coconut Curry Chicken and Rice Soup garnished with cilantro

Coconut Curry Chicken and Rice Soup is a warm hug in a bowl. This delightful dish combines tender chicken, comforting rice, and a rich coconut curry broth that dances on your taste buds with its blend of spices. It’s simple to make, making it perfect for busy weeknights or cozy weekends.

This soup is not only delicious but also versatile. You can adjust the spice level to suit your taste, and it’s a great way to use up leftover chicken. Serve it with crusty bread or over a bed of greens for a complete meal. Let’s gather the ingredients and get cooking!

Ingredients

  • 1 tablespoon olive oil
  • 1 onion, chopped
  • 2 garlic cloves, minced
  • 1 tablespoon fresh ginger, grated
  • 1 pound boneless, skinless chicken thighs, diced
  • 1 tablespoon curry powder
  • 1 can (14 oz) coconut milk
  • 4 cups chicken broth
  • 1 cup jasmine rice
  • 2 cups spinach or kale
  • Salt and pepper to taste
  • Cilantro for garnish

Instructions

  1. Heat olive oil in a large pot over medium heat. Add the chopped onion and sauté until translucent.
  2. Add garlic and ginger, cooking for another minute until fragrant.
  3. Stir in the diced chicken and curry powder, cooking until the chicken is browned on all sides.
  4. Pour in the coconut milk and chicken broth, bringing it to a boil.
  5. Add the jasmine rice and reduce to a simmer. Cook for about 15 minutes, or until the rice is tender.
  6. Stir in the spinach or kale, allowing it to wilt.
  7. Season with salt and pepper. Serve hot, garnished with fresh cilantro.

Classic Chicken and Rice Soup

Bowl of steaming chicken and rice soup with vegetables

Classic chicken and rice soup is the epitome of comfort food. With tender pieces of chicken, hearty rice, and vibrant vegetables simmered in a savory broth, each spoonful warms the soul. This dish is not only delicious but also straightforward to prepare, making it perfect for busy weeknights or cozy weekends.

The combination of flavors creates a delightful balance, while the chicken provides protein and the rice adds heartiness. As the soup cooks, the aroma fills your kitchen, inviting everyone to gather around the table. It’s a dish that’s sure to bring everyone together.

Ingredients

  • 1 tablespoon olive oil
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
  • 6 cups chicken broth
  • 1 cup long-grain white rice
  • 1 teaspoon dried thyme
  • Salt and pepper to taste
  • 1 cup frozen peas
  • Fresh parsley, chopped (for garnish)

Instructions

  1. Heat olive oil in a large pot over medium heat. Add chopped onion, garlic, carrots, and celery. Sauté for about 5 minutes until the vegetables soften.
  2. Add the chicken pieces to the pot and cook until they are no longer pink, about 5-7 minutes.
  3. Pour in the chicken broth and bring to a boil. Stir in the rice, thyme, salt, and pepper.
  4. Reduce heat to low, cover, and let simmer for about 20 minutes, or until the rice is tender.
  5. Add the frozen peas and stir. Cook for an additional 5 minutes.
  6. Serve hot, garnished with fresh parsley.

Ginger Garlic Chicken and Rice Soup

A warm bowl of ginger garlic chicken and rice soup with garnishes.

This Ginger Garlic Chicken and Rice Soup is a comforting bowl of warmth, perfect for chilly days. The combination of tender chicken, fragrant ginger, and garlic creates a soothing flavor that warms both body and soul.

Not only is it delicious, but it’s also easy to make! With simple ingredients and straightforward steps, you can whip up this heartwarming soup in no time. It’s a great choice for a quick dinner or when you need a little extra coziness in your life.

Ingredients

  • 1 tablespoon olive oil
  • 1 onion, diced
  • 3 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 4 cups chicken broth
  • 2 cups cooked chicken, shredded
  • 1 cup cooked rice
  • 1 cup carrots, sliced
  • 2 green onions, sliced
  • Salt and pepper to taste
  • 1 tablespoon soy sauce (optional)

Instructions

  1. Heat olive oil in a large pot over medium heat. Add the diced onion and sauté until translucent, about 5 minutes.
  2. Stir in the garlic and ginger, cooking for an additional minute until fragrant.
  3. Add the chicken broth, shredded chicken, carrots, and rice to the pot. Bring to a boil, then reduce heat and let simmer for 15-20 minutes.
  4. Season with salt, pepper, and soy sauce if using. Stir in sliced green onions just before serving.
  5. Enjoy your warm bowl of ginger garlic chicken and rice soup!
See also  12 Delicious Chicken Curry Recipes for Flavorful Dinners

Mediterranean Chicken and Rice Soup

Bowl of Mediterranean chicken and rice soup with vegetables and fresh herbs.

This Mediterranean Chicken and Rice Soup is a delightful blend of flavors that warms the soul. It combines tender chicken, hearty rice, and fresh vegetables, all simmered in a flavorful broth. The taste is refreshing yet comforting, making it perfect for any time of the year.

This recipe is straightforward, allowing you to whip up a nutritious meal without too much fuss. With just a few ingredients and simple steps, you’ll have a delicious dish that brings a taste of the Mediterranean right to your kitchen.

Ingredients

  • 1 lb chicken breast, diced
  • 1 cup brown rice
  • 1 medium onion, chopped
  • 2 garlic cloves, minced
  • 1 can diced tomatoes (14 oz)
  • 4 cups chicken broth
  • 1 cup bell peppers, diced
  • 1 cup kale or spinach
  • 1 tsp dried oregano
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 2 tbsp olive oil
  • Fresh parsley for garnish

Instructions

  1. In a large pot, heat olive oil over medium heat. Add the chopped onion and garlic, sauté until translucent.
  2. Add the diced chicken to the pot and cook until browned, about 5-7 minutes.
  3. Stir in the rice, diced tomatoes, chicken broth, bell peppers, oregano, salt, and pepper. Bring to a boil.
  4. Once boiling, reduce the heat to low and cover. Let it simmer for about 25-30 minutes or until the rice is tender.
  5. Add the kale or spinach and cook for an additional 5 minutes until wilted.
  6. Serve hot, garnished with fresh parsley.

Vegetable Chicken and Rice Soup

A comforting bowl of vegetable chicken and rice soup, filled with colorful vegetables and tender chicken.

This Vegetable Chicken and Rice Soup is a warm hug in a bowl. It brings together tender chicken, hearty vegetables, and fluffy rice in a comforting broth that is both nourishing and delicious. Perfect for a chilly day or when you need a little extra comfort, this dish is easy to whip up and packs a punch of flavor.

The combination of colors from the vegetables makes this soup not only tasty but also visually appealing. You’ll find that it’s simple to prepare, and it can be customized with your favorite veggies or whatever you have on hand. Get ready for a satisfying meal!

Ingredients

  • 1 tablespoon olive oil
  • 1 onion, chopped
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 3 garlic cloves, minced
  • 1 teaspoon dried thyme
  • 1 teaspoon dried basil
  • 4 cups chicken broth
  • 2 cups cooked chicken, shredded
  • 1 cup uncooked rice
  • 1 cup corn (fresh, frozen, or canned)
  • 1 cup diced tomatoes (canned or fresh)
  • Salt and pepper to taste
  • Chopped parsley for garnish

Instructions

  1. Heat olive oil in a large pot over medium heat. Add chopped onion, carrots, and celery. Sauté for about 5-7 minutes until the vegetables are softened.
  2. Stir in minced garlic, dried thyme, and dried basil, cooking for another minute until fragrant.
  3. Pour in the chicken broth and bring to a boil. Add the shredded chicken and uncooked rice, then reduce the heat to a simmer.
  4. Let the soup cook for about 15-20 minutes, or until the rice is tender.
  5. Add the corn and diced tomatoes, cooking for an additional 5 minutes. Season with salt and pepper to taste.
  6. Serve hot, garnished with chopped parsley.

Slow Cooker Chicken and Rice Soup

Bowl of chicken and rice soup with vegetables and fresh herbs

Slow cooker chicken and rice soup is the perfect dish for cozy nights. It’s hearty, comforting, and packed with flavor, combining tender chicken, wholesome rice, and an array of vegetables in a savory broth. Plus, it’s super easy to prepare—just toss everything in the slow cooker and let it do the work for you!

This soup is not only delicious but also a great way to use up leftover chicken or veggies. The warm, rich flavors are sure to make it a family favorite, ideal for chilly days or whenever you need a little comfort food. Enjoy it with some crusty bread for a complete meal.

Ingredients

  • 1 lb boneless, skinless chicken breasts
  • 1 cup uncooked rice
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 3 carrots, sliced
  • 2 celery stalks, sliced
  • 4 cups chicken broth
  • 1 teaspoon dried thyme
  • 1 teaspoon dried parsley
  • Salt and pepper to taste
  • Fresh parsley for garnish

Instructions

  1. Place the chicken breasts at the bottom of the slow cooker.
  2. Add the uncooked rice, diced onion, minced garlic, sliced carrots, and celery on top.
  3. Pour the chicken broth over the ingredients.
  4. Season with thyme, parsley, salt, and pepper.
  5. Cover and cook on low for 6-8 hours or high for 3-4 hours, until the chicken is cooked through.
  6. Once done, shred the chicken with two forks and stir it back into the soup.
  7. Serve warm, garnished with fresh parsley.

Mexican Chicken and Rice Soup

A bowl of Mexican chicken and rice soup garnished with lime and cilantro.

This Mexican chicken and rice soup is a warm hug in a bowl, perfect for any day. With its vibrant flavors from spices, fresh vegetables, and tender chicken, it offers a comforting taste that’s simple to prepare.

The combination of hearty rice and savory broth creates a delightful dish that’s not only filling but also easy to make. It’s a perfect recipe for weeknight dinners or for sharing with friends and family.

Ingredients

  • 1 tablespoon olive oil
  • 1 onion, chopped
  • 2 garlic cloves, minced
  • 1 bell pepper, diced
  • 1 cup corn (fresh or frozen)
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • 4 cups chicken broth
  • 2 cups shredded cooked chicken
  • 1 cup cooked rice
  • Salt and pepper to taste
  • Fresh cilantro, for garnish
  • Lime wedges, for serving

Instructions

  1. Heat the olive oil in a large pot over medium heat. Add the onion, garlic, and bell pepper, sautéing until softened, about 5 minutes.
  2. Stir in the corn, cumin, and chili powder. Cook for an additional 2 minutes to release the spices’ aroma.
  3. Add the chicken broth and bring to a boil. Reduce the heat and add the shredded chicken and cooked rice.
  4. Season with salt and pepper to taste. Let it simmer for about 10 minutes to meld the flavors.
  5. Serve hot, garnished with fresh cilantro and lime wedges on the side.
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Tuscan Chicken and Rice Soup

A bowl of Tuscan chicken and rice soup with fresh ingredients.

Tuscan chicken and rice soup is a delicious and hearty dish that offers a wonderful blend of flavors. With tender chicken, wholesome rice, and a variety of fresh vegetables, every spoonful is comforting and satisfying. This recipe is not only flavorful but also straightforward to prepare, making it a great option for a cozy weeknight dinner.

The addition of herbs and spices gives this soup a distinct Tuscan flair, bringing warmth and a hint of the Italian countryside into your kitchen. It’s perfect for those chilly days when you want something that warms you from the inside out.

Ingredients

  • 2 tablespoons olive oil
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 1 pound boneless, skinless chicken thighs, cut into bite-sized pieces
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme
  • 6 cups chicken broth
  • 1 cup uncooked long-grain rice
  • 1 can (15 ounces) white beans, drained and rinsed
  • 2 cups kale, chopped
  • 1 cup cherry tomatoes, halved
  • Salt and pepper to taste
  • Fresh parsley, for garnish

Instructions

  1. In a large pot, heat olive oil over medium heat. Add onion, garlic, carrots, and celery, and cook until softened, about 5 minutes.
  2. Add the chicken pieces to the pot and cook until browned on all sides, about 5-7 minutes.
  3. Stir in oregano, thyme, and chicken broth. Bring to a boil.
  4. Add the rice and reduce heat to low. Cover and simmer for 15 minutes, or until rice is tender.
  5. Mix in the white beans, kale, and cherry tomatoes. Cook for an additional 5 minutes until the greens are wilted and everything is heated through.
  6. Season with salt and pepper to taste. Serve hot and garnish with fresh parsley.

Southwest Chicken and Rice Soup

Bowl of Southwest Chicken and Rice Soup with colorful ingredients.

This Southwest Chicken and Rice Soup is a delightful twist on the classic chicken and rice soup. With its rich, bold flavors and a hint of spice, it warms you up from the inside out. It’s simple to prepare, making it perfect for busy weeknights or cozy weekends.

The combination of tender chicken, hearty rice, and colorful veggies creates a satisfying meal that’s both comforting and nourishing. The addition of black beans and corn gives it a southwestern flair, while spices like cumin and chili powder add just the right amount of kick.

Ingredients

  • 1 tablespoon olive oil
  • 1 pound boneless, skinless chicken breasts, diced
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • 4 cups chicken broth
  • 1 cup brown rice
  • 1 can black beans, rinsed and drained
  • 1 cup corn (fresh, frozen, or canned)
  • 1 bell pepper, diced
  • Salt and pepper to taste
  • Fresh cilantro for garnish

Instructions

  1. Heat the olive oil in a large pot over medium heat. Add the diced chicken and cook until browned, about 5-7 minutes. Remove chicken and set aside.
  2. In the same pot, add the onion and garlic. Sauté until softened, about 3 minutes.
  3. Add cumin and chili powder, stirring for another minute until fragrant.
  4. Return the chicken to the pot and pour in the chicken broth. Bring to a boil.
  5. Add the brown rice, reduce heat, and cover. Simmer for about 30-35 minutes or until rice is tender.
  6. Stir in the black beans, corn, and bell pepper. Cook for an additional 5-10 minutes. Season with salt and pepper.
  7. Serve hot, garnished with fresh cilantro.

Herbed Chicken and Rice Soup

A bowl of herbed chicken and rice soup with chunks of chicken and herbs.

This herbed chicken and rice soup is the perfect bowl of comfort. With tender chunks of chicken, flavorful herbs, and hearty rice, each spoonful warms you from the inside out. It’s simple to make and uses ingredients you probably already have in your kitchen, making it a go-to recipe for busy weeknights or cozy weekends.

The combination of fresh herbs adds a delightful aroma and taste that elevates this classic dish. Whether you serve it for lunch or dinner, it’s bound to please everyone at the table. Plus, it’s versatile; feel free to add in your favorite veggies for an extra boost!

Ingredients

  • 1 tablespoon olive oil
  • 1 small onion, chopped
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 2 garlic cloves, minced
  • 1 pound boneless, skinless chicken breasts, diced
  • 6 cups chicken broth
  • 1 cup uncooked rice (white or brown)
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • Salt and pepper to taste
  • Fresh parsley, chopped (for garnish)

Instructions

  1. Heat the olive oil in a large pot over medium heat. Add the chopped onion, carrots, and celery, and sauté until softened, about 5 minutes.
  2. Add the minced garlic and chicken, cooking until the chicken is no longer pink, about 5-7 minutes.
  3. Pour in the chicken broth and bring to a boil. Stir in the rice, thyme, oregano, salt, and pepper.
  4. Reduce heat and let it simmer for 20-25 minutes, or until the rice is tender.
  5. Serve hot, garnished with fresh parsley.

Chili Lime Chicken and Rice Soup

Bowl of chili lime chicken and rice soup topped with lime slices and cilantro

Chili Lime Chicken and Rice Soup is a vibrant and zesty dish that brings a refreshing twist to traditional chicken and rice soup. The combination of tender chicken, aromatic spices, and tangy lime creates a comforting bowl that’s perfect for any day. Plus, it’s super simple to make, making it an excellent choice for a quick weeknight meal.

This soup is not only delicious but also full of flavor. The heat from the chilies balances beautifully with the lime’s brightness, giving each spoonful an exciting kick. Whether you’re fighting off a chill or just want something to warm you up, this soup is sure to hit the spot!

Ingredients

  • 1 lb boneless, skinless chicken breasts, diced
  • 1 tablespoon olive oil
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1 bell pepper, diced
  • 1 can (15 oz) corn, drained
  • 4 cups chicken broth
  • 1 cup cooked rice
  • 1 teaspoon chili powder
  • 1/2 teaspoon cumin
  • Salt and pepper to taste
  • Juice of 2 limes
  • Fresh cilantro, for garnish
  • Chili peppers, sliced, for garnish (optional)

Instructions

  1. Heat olive oil in a large pot over medium heat. Add chopped onion and sauté until soft.
  2. Add minced garlic and diced bell pepper, cooking for another 2-3 minutes.
  3. Stir in the diced chicken and cook until browned. Season with chili powder, cumin, salt, and pepper.
  4. Add the corn and chicken broth, bringing the mixture to a boil.
  5. Reduce heat and let simmer for about 15 minutes.
  6. Stir in the cooked rice and lime juice. Adjust seasoning if needed.
  7. Serve hot, garnished with fresh cilantro and chili peppers if desired.