A creamy, comforting one-pot soup made with shredded chicken, rice, melty cheese, and bold taco spices. It’s quick, hearty, and freezer-friendly.

2 teaspoons olive oil

1 medium onion, diced

4 garlic cloves, minced

8 cups chicken broth

1 (7-ounce) can mild green chilies

1/2 cup uncooked long-grain white rice

1 teaspoon ground cumin

1 teaspoon chili powder

2 cups cooked, shredded chicken breast

1 1/2 cups frozen corn kernels

16 ounces mild melting cheese, diced

1 cup sour cream, divided

1/2 cup fresh cilantro, chopped

Salt, to taste

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1. Heat the olive oil in a large stock pot over medium heat. Add the diced onion and cook for 4–5 minutes, stirring occasionally, until softened.

2. Stir in the garlic and cook for about 30 seconds, just until fragrant.

3. Pour in the chicken broth, then add the green chilies, rice, cumin, and chili powder. Bring the mixture to a boil.

4. Reduce the heat to a gentle simmer and cook for about 20 minutes, or until the rice is tender.

5. Lower the heat and stir in the corn and shredded chicken.

6. Add the diced cheese and stir until completely melted and the soup is smooth and creamy. Season with salt to taste.

7. Remove the pot from the heat and stir in 1/2 cup of the sour cream.

8. Ladle into bowls and garnish with the remaining sour cream and fresh cilantro before serving.

For extra spice, add diced jalapeños or hot green chilies.

Use rotisserie chicken to save time.

Store leftovers in airtight containers for up to 4 days or freeze in single portions.