Mexican Lime Chicken Rice Soup
A flavorful and comforting soup that combines the heartiness of chicken and rice with zesty lime and fresh cilantro, perfect for weeknight dinners or meal prep.
Ingredients
For the soup base
- 1 tablespoon olive oil For cooking the vegetables
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 piece jalapeno pepper, seeded and minced Adjust for heat preference
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 teaspoon dried oregano
- 6 cups chicken broth Or homemade broth
- 1 cup long grain white rice Can substitute with jasmine or basmati
- 2 cups cooked chicken, shredded Use rotisserie or leftover chicken
- 1 lime juiced For flavor
- 14 ounces diced tomatoes, canned
- 1/4 cup fresh cilantro, chopped For garnish
- 2 limes cut into wedges For serving
Instructions
Preparation
- Heat olive oil in a large pot over medium heat.
- Add onion, garlic, and jalapeno; cook until softened, about 5 minutes.
- Stir in cumin, chili powder, and oregano; cook until fragrant, about 1 minute.
- Add rice and stir to coat with spices.
Cooking
- Pour in chicken broth and diced tomatoes; bring to a boil.
- Reduce heat, cover, and simmer until rice is tender, about 15 minutes.
- Stir in shredded chicken and lime juice; cook until chicken is warmed through.
- Season with salt to taste and remove from heat.
- Stir in chopped cilantro.
Serving
- Serve soup in bowls with lime wedges on the side.
Notes
The soup gets better after sitting overnight in the fridge, making it great for lunch prep. Adjust the jalapeno for heat if sensitive, and use leftover chicken for convenience. Add broth when reheating if the soup thickens.