The best part about this soup is all of the yummy topping possibilities! Avocado, sour cream, shredded cheese, extra lime, diced onion…the possibilities are endless!! This one pot wonder Mexican Chicken and Rice Soup is great for a busy weeknight meal or entertaining!
In a large stock pot over medium heat, add olive oil, onion, carrot and celery. Season with ½ teaspoon salt and cook the veggies for 5 minutes, stirring frequently. Add the garlic, zucchini, chili powder, garlic powder, paprika cumin, the rest of the salt and pepper and cook 3-4 minutes, stirring constantly.
Add the chicken stock, oregano and parsley or cilantro and stir to combine. Bring the mixture to simmer and cook for 10 minutes. Add the chicken and cauliflower rice and simmer for another 10 minutes or until the veggies are tender. Serve warm and top with any desired toppings!