Mexican Lime Chicken Rice Soup to Warm Your Heart and Soul

This comforting Mexican Lime Chicken Rice Soup is a zesty delight full of flavors and perfect for any occasion.

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Prep Time 15

Cook Time 30

Total Time 45

Servings: 6 servings

Course: Soups

Cuisine: Mexican

Calories: 350

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Soup Base

2 tablespoons olive oil For sautéing; feel free to swap with any neutral oil based on your preference.
1 cups diced yellow onion Adds a sweet and savory flavor base; use shallots for a more delicate touch.
1 medium minced jalapeño Brings heat beloved in this soup; remove seeds for a milder version or substitute with bell pepper.
4 cloves minced garlic Enhances the depth of flavor; garlic powder works as a quick substitute.
1 teaspoons ground cumin Adds warm, earthy tones; use coriander if you prefer a milder spice profile.
1 teaspoons dried oregano Infuses an herbaceous note; opt for Mexican oregano for a truly authentic flair.
0.5 teaspoons ground coriander Provides subtle citrusy notes; can be omitted if you don’t have it on hand.

For the Rice and Liquid

1 cups long-grain white rice gives the soup body; consider brown rice or pre-cooked rice for quicker prep.
6 cups low-sodium chicken broth The essential base for the soup; switch to vegetable broth for a vegetarian option.
1 can diced tomatoes with juices Adds depth and richness; crushed tomatoes can be an easy alternative.

For the Add-ins

2 cups cooked shredded chicken Rotisserie chicken works best; use canned beans or cooked turkey for a meat-free version.
2 tablespoons fresh lime juice Essential for brightness; always choose fresh limes for the best flavor experience.
1 tablespoons finely grated lime zest Boosts flavor with an extra zing; feel free to skip if you’re in a rush.
1 bunch chopped fresh cilantro Provides a bright, herbal note; parsley can serve as a delicious alternative.
to taste kosher salt For the final seasoning; adjust based on the salt content of your broth.
to taste black pepper Adds warmth and complexity; freshly cracked is the way to go.

For Garnishing

to taste crushed tortilla chips Optional, but they add a wonderful crunch on top; don't skip this for added texture!
to taste diced avocado A rich, creamy garnish that enhances the soup; totally optional but recommended for a delightful finish.

Equipment

Large Pot

Method

Step-by-Step Instructions

Begin by warming 2 tablespoons of olive oil in a large pot over medium heat. Once the oil is shimmering, add 1 diced yellow onion and 1 minced jalapeño, sautéing until the onion is softened and lightly golden, about 4–5 minutes. Keep stirring occasionally to ensure they cook evenly and release their wonderful flavors.
Stir in 4 minced garlic cloves, 1 teaspoon of ground cumin, 1 teaspoon of dried oregano, and ½ teaspoon of ground coriander. Continue to cook for approximately 30 seconds until fragrant. The combination of these spices will create an inviting aroma, laying the flavorful foundation for your Mexican Lime Chicken Rice Soup.
Next, add 1 cup of rinsed long-grain white rice to the pot, stirring well to coat the grains in the flavorful oil and spices. Toast the rice for about 1 minute while constantly stirring, allowing it to absorb the aromatic essence before introducing the liquids that will shape your soup.
Pour in 6 cups of low-sodium chicken broth and add 1 can of diced tomatoes with juices. Increase the heat to high and bring the mixture to a lively boil. You’ll notice the beautiful blend of colors and textures at this stage, signaling the soup is on its way to becoming a delightful, hearty meal.
Once boiling, reduce the heat to medium-low and let the soup simmer uncovered for 15 minutes. Stir occasionally to prevent the rice from sticking to the bottom. During this time, the rice will cook and absorb the tasty broth while filling your kitchen with heavenly scents.
After 15 minutes, add 2 cups of cooked shredded chicken to the pot, allowing it to mingle with the simmering soup. Continue to cook for another 8–10 minutes until the rice is tender and has a nice, chewy texture. The hearty chicken will contribute to the comforting essence of your Mexican Lime Chicken Rice Soup.
Off the heat, stir in the juice of 2 fresh limes, the zest of 1 lime, and a handful of chopped fresh cilantro. This addition brightens the flavors and infuses the soup with a refreshing twist that’s key to its identity. Season with kosher salt and black pepper to taste, adjusting per your preferences.
Ladle the warm Mexican Lime Chicken Rice Soup into bowls. For added crunch and texture, top with crushed tortilla chips and diced avocado, if desired. Each bowl should look inviting while offering a variety of flavors and textures, making it the perfect comforting dish for any occasion.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 40gProtein: 25gFat: 10gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 75mgSodium: 700mgPotassium: 800mgFiber: 3gSugar: 4gVitamin A: 10IUVitamin C: 25mgCalcium: 4mgIron: 10mg

Notes

Store leftovers in an airtight container for up to 4 days. Freeze the soup in freezer-safe containers for up to 3 months. Reheat on the stove over medium heat with a splash of broth to restore texture and flavor.

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