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Mexican Lime Chicken Rice Soup

Mexican Lime Chicken Rice Soup that Melts Away Your Stress

This Mexican Lime Chicken Rice Soup is a comforting dish that combines tangy lime, tender chicken, and fluffy rice, bringing warmth and joy to the table.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 6 servings
Course: Soup
Cuisine: Mexican
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup Base
  • 2 tablespoons Olive Oil Use extra virgin for better flavor.
  • 1 Diced Yellow Onion Adds sweetness and depth to the broth.
  • 1 Minced Jalapeño Provides heat; can be seeded for less spiciness.
  • 2 Minced Garlic Cloves Important for savory depth in the soup.
  • 1 teaspoon Ground Cumin Adds earthy warmth; fresh spices yield better flavor.
  • 1 teaspoon Dried Oregano Offers a lovely herbal note.
  • 1 teaspoon Ground Coriander Complements cumin with a citrusy flair.
  • 1 cup Long-Grain White Rice Provides heartiness; rinsing prevents stickiness.
  • 6 cups Low-Sodium Chicken Broth The base of the soup; low-sodium helps control salt levels.
  • 1 can Diced Tomatoes (with juices) Contributes acidity and depth of flavor.
For the Chicken
  • 2 cups Cooked Shredded Chicken Use rotisserie for convenience; adds protein and texture.
For the Lime Flavor
  • 2-3 Fresh Lime Juice Key for brightening the flavor profile.
  • 1 Finely Grated Lime Zest Adds extra citrus aromatics; fresh is always best.
For Garnish
  • 1/4 cup Chopped Fresh Cilantro Bright herb that enhances the soup's freshness.
  • Kosher Salt & Black Pepper Essential for seasoning; adjust to your taste.
  • 1 cup Crushed Tortilla Chips For topping and added crunch.
  • 1 cup Diced Avocado Optional addition that brings creaminess and richness.

Equipment

  • large pot

Method
 

Step‑by‑Step Instructions for Mexican Lime Chicken Rice Soup
  1. Warm 2 tablespoons of olive oil in a large pot over medium heat. Add 1 diced yellow onion and 1 minced jalapeño. Sauté for about 4-5 minutes until softened and lightly golden.
  2. Add 2 minced garlic cloves, 1 teaspoon of ground cumin, 1 teaspoon of dried oregano, and 1 teaspoon of ground coriander. Stir continuously for 30 seconds to toast the spices.
  3. Add 1 cup of rinsed long-grain white rice, stirring well. Toast for 1 minute until slightly translucent.
  4. Pour in 6 cups of low-sodium chicken broth and 1 can of diced tomatoes. Increase heat to high, bring to a gentle boil, then reduce to medium-low and simmer for 15 minutes.
  5. Stir in 2 cups of cooked shredded chicken and simmer for an additional 8-10 minutes or until rice is tender.
  6. Remove from heat. Stir in the juice and zest of 2-3 fresh limes and a handful of chopped cilantro. Season with salt and pepper.
  7. Ladle the soup into bowls, topping with crushed tortilla chips and diced avocado if desired.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 40gProtein: 25gFat: 10gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 60mgSodium: 600mgPotassium: 700mgFiber: 4gSugar: 3gVitamin A: 800IUVitamin C: 20mgCalcium: 50mgIron: 2mg

Notes

Use fresh ingredients for the best flavor. Make adjustments to spice levels as desired.

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