Description
A warm and zesty bowl of comfort, this Mexican Chicken Rice Soup combines tender shredded chicken, hearty rice, and a flavorful broth with lime, garlic, and a subtle kick of spice. Perfect for a nourishing meal prep or a cozy dinner.
Ingredients
1 tablespoon olive oil
1 small yellow onion, diced
2 garlic cloves, minced
1 jalapeño, seeded and diced (optional)
2 teaspoons ground cumin
1 teaspoon chili powder
6 cups chicken broth
14.5 ounces diced tomatoes with green chiles
1 cup long-grain white rice
2 cups cooked shredded chicken
1 cup corn kernels
1 lime, juiced
Salt and pepper to taste
Fresh cilantro, for garnish
Avocado slices, for garnish
Instructions
1. Heat olive oil in a large pot over medium heat. Add diced onion and cook until translucent, about 3 minutes.
2. Stir in garlic and jalapeño and cook for another minute.
3. Add cumin and chili powder; stir until fragrant, about 30 seconds.
4. Pour in chicken broth and bring to a boil.
5. Add diced tomatoes and rice. Reduce heat, cover, and simmer for 15-18 minutes until rice is tender.
6. Stir in shredded chicken and corn; simmer for 5 more minutes.
7. Add lime juice and season with salt and pepper.
8. Serve hot with cilantro and avocado on top.
Notes
For extra richness, use chicken thighs instead of breasts.
Add beans like black or pinto for a vegetarian version.
Store leftovers in the fridge for up to 4 days or freeze for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 290
- Sugar: 4g
- Sodium: 640mg
- Fat: 9g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 22g
- Cholesterol: 45mg
Keywords: chicken rice soup, easy chicken soup, Mexican soup, lime chicken soup