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Mexican Lime Chicken Rice Soup

Mexican Lime Chicken Rice Soup for Cozy Weeknight Dinners

This Mexican Lime Chicken Rice Soup is a comforting dish brimming with zesty lime and tender chicken, perfect for chaotic weeknights.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 6 bowls
Course: Soups
Cuisine: Mexican
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Base
  • 2 tablespoons Olive Oil Adds richness and helps sauté the onions and jalapeños.
  • 1 medium Diced Yellow Onion Provides base flavor; use yellow for sweetness.
  • 1 medium Minced Jalapeño Adds heat; simply seed for less spice.
  • 3 cloves Minced Garlic Offers a robust, savory kick; essential for depth of flavor.
For the Soup Seasoning
  • 1 teaspoon Ground Cumin Gives a warm, earthy flavor; integral to the soup's profile.
  • 1 teaspoon Dried Oregano Contributes herbal notes; use fresh for brighter flavor.
  • 0.5 teaspoon Ground Coriander Enhances aromatic qualities; complements lime.
For the Soup Body
  • 1 cup Long-Grain White Rice Forms the hearty base; rinsed to remove starch.
  • 6 cups Low-Sodium Chicken Broth Keeps the soup balanced; allows for salt control.
  • 1 can Diced Tomatoes with Juices Provides acidity and depth; optional green chiles can be added for a twist.
  • 2 cups Cooked Shredded Chicken A protein source; rotisserie chicken works effectively.
For the Zesty Finish
  • 2 tablespoons Fresh Lime Juice Gives brightness and tang; add at the end for best flavor.
  • 1 tablespoon Finely Grated Lime Zest Adds intense lime flavor; helps elevate the citrus notes.
  • 0.5 cup Chopped Fresh Cilantro Fresh herbal finish; brightens the overall flavor.
To Taste
  • Kosher Salt Essential seasoning; adjust to taste.
  • Black Pepper Essential seasoning; adjust to taste.
For Serving
  • 1 cup Crushed Tortilla Chips Serve as a crunchy topping for texture.
  • 1 Diced Avocado Optional creamy addition; brings richness.

Equipment

  • Large pot

Method
 

Step‑by‑Step Instructions
  1. In a large pot, heat 2 tablespoons of olive oil over medium heat until shimmering. Add 1 diced yellow onion and 1 minced jalapeño, stirring frequently for about 4-5 minutes until the onion is translucent and tender.
  2. Next, stir in 3 cloves of minced garlic, 1 teaspoon of ground cumin, 1 teaspoon of dried oregano, and ½ teaspoon of ground coriander.
  3. Incorporate 1 cup of rinsed long-grain white rice into the pot. Stir the rice with the aromatics for approximately 1 minute, allowing it to toast slightly.
  4. Pour in 6 cups of low-sodium chicken broth and 1 can of diced tomatoes with their juices. Increase the heat and bring to a vigorous boil.
  5. Once boiling, reduce the heat to a low simmer, covering the pot with a lid. Allow the soup to cook for 15 minutes, stirring occasionally.
  6. After the rice is tender, stir in 2 cups of shredded cooked chicken. Continue cooking for another 8-10 minutes, uncovered.
  7. Remove the pot from heat. Stir in the juice of 2 fresh limes and 1 tablespoon of finely grated lime zest, along with ½ cup of chopped fresh cilantro.
  8. Ladle the Mexican Lime Chicken Rice Soup into bowls, and top each serving with a handful of crushed tortilla chips for added crunch.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 40gProtein: 25gFat: 10gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 75mgSodium: 500mgPotassium: 700mgFiber: 3gSugar: 2gVitamin A: 500IUVitamin C: 35mgCalcium: 50mgIron: 2mg

Notes

Ensure your lime juice and zest are fresh for maximum flavor. Adjust jalapeño for desired spice level. Store leftovers in an airtight container for up to 3-4 days.

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