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Easy Mexican Lime Chicken Rice Soup

Easy Mexican Lime Chicken Rice Soup That Brightens Your Day

This Easy Mexican Lime Chicken Rice Soup brings vibrant flavors and comfort to your table with its zesty lime and tender chicken.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 6 cups
Course: Soups
Cuisine: Mexican
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup Base
  • 2 tablespoons Olive Oil Feel free to use vegetable oil if desired.
  • 1 cup Diced Yellow Onion Shallots can substitute for a milder taste.
  • 1 medium Minced Jalapeño Use seeded for less heat or swap for bell peppers if preferred.
  • 3 cloves Minced Garlic Fresh garlic is recommended for the best taste.
  • 1 teaspoon Ground Cumin Fresh spices yield a stronger taste.
  • 1 teaspoon Dried Oregano Fresh oregano can elevate the flavor.
  • 1 teaspoon Ground Coriander Supplies a citrusy flavor.
For the Main Ingredients
  • 1 cup Long-Grain White Rice Rinsed to prevent stickiness; can use pre-cooked rice.
  • 4 cups Low-Sodium Chicken Broth Better control of saltiness.
  • 14.5 ounces Diced Tomatoes with Juices Can use fresh tomatoes.
  • 2.5 cups Cooked Shredded Chicken Rotisserie chicken saves prep time.
  • 5 tablespoons Fresh Lime Juice Lemon juice can substitute.
  • 1 teaspoon Finely Grated Lime Zest Provides an intense lime flavor.
  • 0.5 cup Chopped Fresh Cilantro Parsley can be an alternative.
  • 1.25 teaspoons Kosher Salt Adjust according to taste.
  • 0.5 teaspoon Black Pepper Freshly ground is preferred.
For Serving
  • 1 cup Crushed Tortilla Chips Adds crunch.
  • 0.5 cup Diced Avocado Optional for creaminess.

Equipment

  • large pot

Method
 

Step-by-Step Instructions
  1. Heat 2 tablespoons of olive oil in a large pot over medium heat until shimmering. Add 1 diced yellow onion and 1 minced jalapeño, sautéing until softened and lightly golden, about 4-5 minutes.
  2. Stir in 3 cloves of minced garlic, 1 teaspoon of ground cumin, 1 teaspoon of dried oregano, and 1 teaspoon of ground coriander. Cook for about 30 seconds, ensuring not to brown the garlic.
  3. Introduce 1 cup of rinsed long-grain white rice, stirring to coat it in the oils and spices. Toast the rice for about 1 minute.
  4. Pour in 4 cups of low-sodium chicken broth and add 14.5 oz diced tomatoes with juices. Increase heat to high to bring to a boil.
  5. Reduce heat to low and let simmer for 15 minutes, stirring occasionally.
  6. Add 2.5 cups of cooked shredded chicken into the pot, cooking for an additional 8-10 minutes until rice is tender.
  7. Turn off the heat, stir in 5 tablespoons of fresh lime juice, 1 teaspoon of lime zest, and 0.5 cup of chopped cilantro. Season with 1.25 teaspoons of kosher salt and 0.5 teaspoon of black pepper.
  8. Ladle soup into bowls, topping with 1 cup of crushed tortilla chips and optional diced avocado.

Nutrition

Serving: 1cupCalories: 350kcalCarbohydrates: 40gProtein: 24gFat: 12gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 70mgSodium: 800mgPotassium: 600mgFiber: 3gSugar: 2gVitamin A: 15IUVitamin C: 20mgCalcium: 4mgIron: 10mg

Notes

Customize by adding fresh veggies like zucchini or carrots to enrich the soup without overwhelming original flavors.

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