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Mexican Lime Chicken Rice Soup

Delicious Mexican Lime Chicken Rice Soup That Warms Hearts

This Easy Mexican Lime Chicken Rice Soup is a comforting blend of zesty lime, tender chicken, and fluffy rice, perfect for chilly evenings.
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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Soups
Cuisine: Mexican
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup Base
  • 2 tablespoons Olive Oil Provides fat content for sautéing; substitution: vegetable oil.
  • 1 medium Diced Yellow Onion Adds flavor and sweetness to the base; ensure it's translucent before adding other ingredients.
  • 1 medium Minced Jalapeño Contributes heat; use seeded for less spice. Alternative: bell pepper for a milder version.
  • 2 cloves Minced Garlic Adds aromatic depth; fresh is preferred for best flavor.
  • 1 teaspoon Ground Cumin Spice that enhances the savory profile; fresh spices deliver optimal flavor.
  • 1 teaspoon Dried Oregano Herbal note that balances the soup; use fresh if available, adjusting the amount accordingly.
  • 1/2 teaspoon Ground Coriander Adds citrusy undertones; substitute with cumin if necessary.
For the Soup Ingredients
  • 1 cup Long-Grain White Rice Hearty addition that absorbs flavor; rinse to remove excess starch for better texture.
  • 6 cups Low-Sodium Chicken Broth Base liquid; opt for low-sodium to control salt levels.
  • 1 can Diced Tomatoes with Juices Adds acidity and sweetness; substitute with fresh tomatoes if preferred.
  • 2 cups Cooked Shredded Chicken Provides protein; rotisserie chicken is a convenient choice.
For the Fresh & Flavorful Notes
  • 2 tablespoons Fresh Lime Juice Key for brightness; use fresh limes for the best flavor.
  • 1 tablespoon Finely Grated Lime Zest Intensifies lime flavor; ensure zest is from unwaxed limes.
  • 1/4 cup Chopped Fresh Cilantro Fresh herb that enhances the soup's flavor; substitute with parsley if needed.
  • Kosher Salt Enhances flavors; adjust to taste.
  • Black Pepper Adds seasoning; fresh-ground is preferable.
For Toppings
  • Crushed Tortilla Chips For topping and crunch; use fresh chips for best texture.
  • Diced Avocado Optional creamy addition; substitute with sour cream for a richer taste.

Equipment

  • large pot

Method
 

Step-by-Step Instructions for Mexican Lime Chicken Rice Soup
  1. Begin by warming 2 tablespoons of olive oil in a large pot over medium heat.
  2. Add 1 diced yellow onion and 1 minced jalapeño to the pot, sautéing for about 4 to 5 minutes.
  3. Next, stir in 2 cloves of minced garlic, 1 teaspoon of ground cumin, 1 teaspoon of dried oregano, and 1/2 teaspoon of ground coriander. Cook these spices for about 30 seconds.
  4. Incorporate 1 cup of rinsed long-grain white rice into the pot. Stir for approximately 1 minute.
  5. Pour in 6 cups of low-sodium chicken broth and add 1 can of diced tomatoes with its juices. Increase the heat to high and bring the mixture to a rolling boil.
  6. Once boiling, reduce the heat to low and let the soup simmer gently for about 15 minutes.
  7. After 15 minutes, stir in 2 cups of cooked shredded chicken and continue cooking for an additional 8 to 10 minutes.
  8. Remove the pot from heat and mix in the juice of 2 fresh limes, 1 tablespoon of finely grated lime zest, and a handful of chopped fresh cilantro.
  9. Ladle the soup into bowls and top each serving with crushed tortilla chips and diced avocado.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 45gProtein: 25gFat: 10gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gCholesterol: 70mgSodium: 600mgPotassium: 750mgFiber: 3gSugar: 4gVitamin A: 15IUVitamin C: 20mgCalcium: 5mgIron: 10mg

Notes

Use fresh lime juice and zest for the best flavor; adjust seasonings gradually when preparing.

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