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Easy Mexican Lime Chicken Rice Soup

Easy Mexican Lime Chicken Rice Soup for a Cozy Dinner Night

This Easy Mexican Lime Chicken Rice Soup is a quick, gluten-free dish that combines zesty lime, tender chicken, and fluffy rice for a comforting meal.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Soups
Cuisine: Mexican
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup Base
  • 2 tablespoons olive oil Feel free to substitute with any cooking oil.
  • 1 cup diced yellow onion Shallots can be used for a milder taste.
  • 1 medium minced jalapeño Seed it to reduce heat or use bell pepper for no spice.
  • 2 cloves minced garlic Fresh garlic is a wonderful alternative.
  • 1 teaspoon ground cumin Freshly ground lends a stronger flavor.
  • 1 teaspoon dried oregano Italian seasoning can work in a pinch.
  • 1 teaspoon ground coriander Ground fennel can replace it if needed.
For the Soup Ingredients
  • 1 cup long-grain white rice Rinse to prevent stickiness.
  • 6 cups low-sodium chicken broth Homemade broth is preferable.
  • 1 can diced tomatoes with juices Opt for fire-roasted for extra flavor.
  • 2 cups cooked shredded chicken Rotisserie chicken makes prep a breeze.
  • 2-3 limes fresh lime juice Use fresh for the best flavor.
  • 1/4 cup finely grated lime zest Feel free to omit if you don’t have it.
  • 1/4 cup chopped fresh cilantro Parsley can replace cilantro.
  • to taste kosher salt Adjust based on broth.
  • to taste black pepper Use white pepper for a milder flavor.
For Toppings
  • to taste crushed tortilla chips Corn chips or no chips are options too.
  • to taste diced avocado Swap with sour cream or omit for a dairy-free version.

Equipment

  • Large pot

Method
 

Step-by-Step Instructions
  1. In a large pot over medium heat, drizzle in 2 tablespoons of olive oil. Allow it to shimmer for about 1 minute.
  2. Add 1 diced yellow onion and 1 minced jalapeño, sauté for about 4-5 minutes until translucent.
  3. Incorporate 2 minced garlic cloves, 1 teaspoon ground cumin, 1 teaspoon dried oregano, and 1 teaspoon ground coriander. Cook for 30 seconds.
  4. Add 1 cup of rinsed long-grain white rice and stir for about 1 minute.
  5. Pour in 6 cups of low-sodium chicken broth and 1 can of diced tomatoes. Bring to a boil.
  6. Reduce heat to a gentle simmer and cook for 15 minutes, stirring occasionally.
  7. Stir in 2 cups of cooked shredded chicken and continue cooking for another 8-10 minutes.
  8. Remove from heat and mix in the juice and zest of 2-3 fresh limes and 1/4 cup of chopped fresh cilantro.
  9. Ladle into bowls and top with crushed tortilla chips and diced avocado if desired.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 40gProtein: 25gFat: 12gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gCholesterol: 60mgSodium: 800mgPotassium: 600mgFiber: 3gSugar: 3gVitamin A: 500IUVitamin C: 20mgCalcium: 50mgIron: 2mg

Notes

This soup is customizable; feel free to adjust ingredients and toppings as per your preference.

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