Print

Mexican Lime Chicken Rice Soup

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A comforting and zesty soup infused with lime, spices, and tender chicken, perfect for cozy gatherings.

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

  1. Heat the olive oil in a large pot over medium heat.
  2. Add the diced onion, jalapeno, and minced garlic. Sauté until the onion is softened, about 5 minutes.
  3. Stir in the cumin, chili powder, paprika, oregano, salt, and pepper. Cook for 1 minute until fragrant.
  4. Add the chicken pieces to the pot. Cook until lightly browned on all sides.
  5. Pour in the chicken broth and the undrained diced tomatoes. Bring the mixture to a gentle simmer.
  6. Reduce the heat, cover, and let it simmer for 10 minutes or until the chicken is cooked through.
  7. Stir in the cooked rice, lime juice, and chopped cilantro. Warm through.
  8. 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

Find it online: https://ameliasweets.com/2026/05/20/mexican-lime-chicken-rice-soup-recipe/

Scroll to Top