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–+ servings
Easy Mexican Lime Chicken Rice Soup

Easy Mexican Lime Chicken Rice Soup for Cozy Weeknight Comfort

This Easy Mexican Lime Chicken Rice Soup is a quick and hearty dish that's gluten-free and packed with flavor, perfect for busy weeknights.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 bowls
Course: Dinner
Cuisine: Mexican
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup Base
  • 2 tablespoons Olive Oil Any neutral oil can be used.
  • 1 medium Diced Yellow Onion Base flavor and sweetness.
  • 1 medium Minced Jalapeño Use seeded for a milder soup.
  • 3 cloves Minced Garlic Provides aromatic depth.
  • 1 teaspoon Ground Cumin Essential for earthy warmth.
  • 1 teaspoon Dried Oregano Complements the chicken.
  • 1 teaspoon Ground Coriander Offers additional warm notes.
For the Rice and Broth
  • 1 cup Long-Grain White Rice Adds bulk and texture.
  • 6 cups Low-Sodium Chicken Broth Sets the soup base.
  • 1 can Diced Tomatoes Includes juices for sweetness.
For the Protein
  • 2 cups Cooked Shredded Chicken Provides heartiness.
For the Bright Flavor
  • 2-3 medium Fresh Lime Juice Essential for brightness.
  • 1 tablespoon Finely Grated Lime Zest Enhances lime flavor.
  • 0.5 cup Chopped Fresh Cilantro Fresh topping.
For Seasoning and Toppings
  • 1 teaspoon Kosher Salt For seasoning.
  • 0.5 teaspoon Black Pepper Adds mild heat.
  • 1 cup Crushed Tortilla Chips Adds crunch as a topping.
  • 1 medium Diced Avocado Optional for creamy contrast.

Equipment

  • Large Pot

Method
 

Step‑by‑Step Instructions
  1. In a large pot, heat olive oil over medium heat. Add diced onion and minced jalapeño, and sauté for about 4-5 minutes until softened.
  2. Add minced garlic, ground cumin, dried oregano, and ground coriander. Stir and cook for 30 seconds until fragrant.
  3. Stir in rinsed long-grain white rice and toast for 1 minute.
  4. Pour in low-sodium chicken broth and diced tomatoes. Bring to a boil.
  5. Once boiling, reduce heat to low and simmer for 15 minutes, stirring occasionally.
  6. Add cooked shredded chicken and cook for another 8-10 minutes.
  7. Stir in lime juice, lime zest, and chopped cilantro.
  8. Ladle into bowls and top with crushed tortilla chips and diced avocado.

Nutrition

Serving: 1bowlCalories: 320kcalCarbohydrates: 45gProtein: 25gFat: 10gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gCholesterol: 70mgSodium: 600mgPotassium: 800mgFiber: 3gSugar: 4gVitamin A: 10IUVitamin C: 20mgCalcium: 4mgIron: 15mg

Notes

This soup is easy to personalize with your favorite ingredients.

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