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Mexican Lime Chicken Rice Soup

A zesty, creamy soup that combines chicken, rice, and lime for a flavorful twist on comfort food, perfect for cozy nights or sunny afternoons.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Main Course, Soup
Cuisine: Mexican
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Soup
  • 2 tablespoons olive oil
  • 1 medium onion, diced
  • 2 cloves garlic, minced toast for extra flavor
  • 1 1 jalapeno, seeded and diced
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1/2 teaspoon paprika smoked for a deeper flavor
  • 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 can substitute with vegetable broth
  • 1 cup cooked long-grain white rice
  • 1 can (14 ounces) diced tomatoes, undrained
  • 2 limes juiced freshly squeezed
  • 1/4 cup cilantro, chopped

Method
 

Preparation
  1. Heat olive oil in a large pot over medium heat.
  2. Add onion, jalapeno, and garlic; sauté until the onion is softened, about 5 minutes.
  3. Stir in cumin, chili powder, paprika, oregano, salt, and pepper. Cook for 1 minute.
  4. Add chicken pieces and cook until lightly browned on all sides.
  5. Pour in chicken broth and diced tomatoes, bringing it to a simmer.
  6. Reduce heat, cover, and simmer for 10 minutes or until the chicken is cooked through.
Final Assembly
  1. Stir in cooked rice, lime juice, and chopped cilantro, warming everything through.
  2. Taste and adjust seasoning before serving hot.

Notes

Got leftovers? This soup keeps well in the fridge for about 3-4 days. For longer storage, freeze in airtight containers for up to 3 months. When reheating, add a splash of broth if needed. For variations, consider adding black beans, corn, or using chickpeas or tofu instead of chicken.