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Easy Mexican Lime Chicken Rice Soup

Easy Mexican Lime Chicken Rice Soup for a Cozy Night In

This Easy Mexican Lime Chicken Rice Soup combines savory comfort with a zesty twist, ideal for busy weeknights.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Soups
Cuisine: Mexican
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup Base
  • 2 tablespoons Olive Oil Adds richness and helps sauté vegetables effectively.
  • 1 medium Diced Yellow Onion Provides a flavorful base; soften for best results.
  • 1 medium Minced Jalapeño Brings heat; seed for milder flavor.
  • 3 cloves Minced Garlic Elevates flavor with its aromatic charm.
  • 1 teaspoon Ground Cumin Imparts robust earthiness.
  • 1 teaspoon Dried Oregano Contributes herbaceous notes.
  • 1 teaspoon Ground Coriander Offers a subtle citrus note.
For the Soup Ingredients
  • 1 cup Long-Grain White Rice Rinsing prevents it from becoming gummy.
  • 4 cups Low-Sodium Chicken Broth Choose low-sodium options for better salt control.
  • 1 can Diced Tomatoes with Juices Adds acidity and depth.
  • 2 cups Cooked Shredded Chicken Rotisserie chicken can be used for convenience.
  • 2 tablespoons Fresh Lime Juice Key for zestiness.
  • 1 tablespoon Lime Zest Enhances lime flavor.
  • ¼ cup Chopped Fresh Cilantro Adds flavor and color.
  • Kosher Salt & Black Pepper Essential seasonings; adjust to taste.
For Serving
  • Crushed Tortilla Chips For added crunch.
  • Diced Avocado Optional for creaminess.

Equipment

  • Large Pot

Method
 

Step‑by‑Step Instructions
  1. Heat the Oil: In a large pot, heat olive oil over medium heat until shimmering.
  2. Sauté the Vegetables: Add diced onion and minced jalapeño; sauté for 4-5 minutes until softened.
  3. Aromatics Time: Stir in minced garlic, cumin, oregano, and coriander; cook for 30 seconds until fragrant.
  4. Toast the Rice: Add rinsed rice and toast for 1 minute, stirring continuously.
  5. Build the Broth: Pour in chicken broth and diced tomatoes; bring to a boil.
  6. Simmer Away: Reduce heat to low and simmer for 15 minutes, stirring occasionally.
  7. Add Chicken: Stir in cooked shredded chicken; cook for another 8-10 minutes until rice is tender.
  8. Freshen It Up: Mix in lime juice, zest, and cilantro; season with salt and pepper to taste.
  9. Serve and Enjoy: Ladle soup into bowls and top with tortilla chips and diced avocado.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 40gProtein: 25gFat: 10gSaturated Fat: 1.5gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gCholesterol: 70mgSodium: 400mgPotassium: 700mgFiber: 3gSugar: 5gVitamin A: 1000IUVitamin C: 30mgCalcium: 50mgIron: 2mg

Notes

Add lime juice at the end of cooking for brightness; monitor rice to avoid mushiness; use pre-cooked rice for faster preparation.

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