Mexican Lime Chicken Rice Soup
A comforting and zesty soup infused with lime, spices, and tender chicken, perfect for cozy gatherings.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 6 servings 1x
- Category: Soup
- Method: Simmering
- Cuisine: Mexican
- Diet: Gluten-Free
Ingredients
Scale
- 2 tablespoons olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 jalapeno, seeded and diced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon paprika
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 pound chicken breasts, cut into bite-sized pieces
- 4 cups chicken broth
- 1 cup cooked long-grain white rice
- 1 can (14 ounces) diced tomatoes, undrained
- 2 limes, juiced
- 1/4 cup cilantro, chopped
Instructions
- Heat the olive oil in a large pot over medium heat.
- Add the diced onion, jalapeno, and minced garlic. Sauté until the onion is softened, about 5 minutes.
- Stir in the cumin, chili powder, paprika, oregano, salt, and pepper. Cook for 1 minute until fragrant.
- Add the chicken pieces to the pot. Cook until lightly browned on all sides.
- Pour in the chicken broth and the undrained diced tomatoes. Bring the mixture to a gentle simmer.
- Reduce the heat, cover, and let it simmer for 10 minutes or until the chicken is cooked through.
- Stir in the cooked rice, lime juice, and chopped cilantro. Warm through.
- Taste and adjust seasoning if necessary before serving hot.
Notes
Leftovers can be stored in an airtight container in the fridge for up to 3 days. To freeze, leave out the rice and add fresh rice when reheating.
Nutrition
- Serving Size: 1 serving
- Calories: 290
- Sugar: 2g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 75mg