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Mexican Lime Chicken Rice Soup

Mexican Lime Chicken Rice Soup for a Zesty Family Dinner

A comforting and zesty Mexican Lime Chicken Rice Soup that blends fresh lime, shredded chicken, and fluffy rice, perfect for weeknight dinners.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 6 bowls
Course: Soups
Cuisine: Mexican
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup Base
  • 2 tablespoons Olive Oil or substitute with vegetable oil or butter
  • 1 medium Diced Yellow Onion can swap for shallots
  • 1 medium Minced Jalapeño seed for less spice or substitute with bell pepper
  • 3 cloves Minced Garlic fresh garlic is recommended
  • 1 teaspoon Ground Cumin use fresh for better flavor
  • 1 teaspoon Dried Oregano consider using Mexican oregano
  • 1 teaspoon Ground Coriander fresh cilantro can be used as a substitute
For the Soup Consistency
  • 1 cup Long-Grain White Rice rinse to remove excess starch
  • 6 cups Low-Sodium Chicken Broth or use vegetable broth for a vegetarian option
  • 1 can Diced Tomatoes with Juices fresh tomatoes or green chiles are alternatives
  • 2 cups Cooked Shredded Chicken rotisserie chicken works for convenience
For the Finishing Touches
  • 2 tablespoons Fresh Lime Juice add at the end of cooking
  • 1 tablespoon Finely Grated Lime Zest
  • ¼ cup Chopped Fresh Cilantro can be omitted
  • to taste Kosher Salt adjust based on broth
  • to taste Black Pepper freshly ground preferred
Optional Garnishes
  • as desired Crushed Tortilla Chips optional
  • as desired Diced Avocado optional

Equipment

  • Large pot

Method
 

Cooking Steps
  1. In a large pot, warm 2 tablespoons of olive oil over medium heat. Add 1 diced yellow onion and 1 minced jalapeño, sauté for about 4–5 minutes until translucent.
  2. Stir in 3 cloves of minced garlic, 1 teaspoon ground cumin, 1 teaspoon dried oregano, and 1 teaspoon ground coriander. Cook for an additional 30 seconds until fragrant.
  3. Add 1 cup of rinsed long-grain white rice, stirring continuously for about 1 minute to toast it.
  4. Pour in 6 cups of low-sodium chicken broth and a can of diced tomatoes with juices. Bring to a boil, then simmer for 15 minutes.
  5. Add 2 cups of cooked shredded chicken to the pot. Cook for an additional 8–10 minutes until the rice is tender.
  6. Stir in the juice of 2 fresh limes, lime zest from one lime, and ¼ cup of chopped fresh cilantro off the heat. Season with kosher salt and black pepper to taste.
  7. Ladle the soup into bowls, topping with crushed tortilla chips and diced avocado if desired.

Nutrition

Serving: 1bowlCalories: 300kcalCarbohydrates: 35gProtein: 25gFat: 10gSaturated Fat: 1.5gPolyunsaturated Fat: 5gMonounsaturated Fat: 3gCholesterol: 75mgSodium: 600mgPotassium: 800mgFiber: 3gSugar: 3gVitamin A: 10IUVitamin C: 25mgCalcium: 4mgIron: 10mg

Notes

Add lime juice at the end of cooking for maximum flavor. Leftovers are great when reheated with a splash of broth.

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