Go Back
–+ servings
Easy Mexican Lime Chicken Rice Soup

Easy Mexican Lime Chicken Rice Soup

Bright lime, tender chicken, and soft rice simmer in a zesty broth for a cozy, weeknight-friendly soup. It’s fresh, comforting, and ready fast.
2 from 1 vote
Pin This Recipe For Later! Share The Yum On Facebook Print
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 6

Ingredients
 

Main Ingredients

  • 1 tbsp olive oil
  • 1 cup diced yellow onion
  • 0.25 cup minced jalapeño seeded for less heat
  • 2 tsp minced garlic
  • 1 tsp ground cumin
  • 1 tsp dried oregano
  • 0.5 tsp ground coriander
  • 0.75 cup long-grain white rice, rinsed
  • 8 cup low-sodium chicken broth
  • 14.5 oz diced tomatoes with juices
  • 2.5 cup cooked shredded chicken rotisserie works great
  • 5 tbsp fresh lime juice about 2–3 limes
  • 1 tsp finely grated lime zest
  • 0.5 cup chopped fresh cilantro
  • 1.25 tsp kosher salt plus more to taste
  • 0.5 tsp black pepper
  • 1 cup crushed tortilla chips for serving
  • 0.5 cup diced avocado for serving, optional

Instructions

Preparation Steps

  • Warm the olive oil in a large pot over medium heat.
  • Sauté onion and jalapeño until softened and lightly golden, 4–5 minutes.
  • Stir in garlic, cumin, oregano, and coriander. Cook until fragrant, about 30 seconds.
  • Add the rinsed rice and stir to coat, toasting briefly for 1 minute.
  • Pour in the chicken broth and the diced tomatoes with their juices. Bring to a boil.
  • Reduce heat and simmer gently for 15 minutes, stirring occasionally so rice doesn’t stick.
  • Stir in the shredded chicken and cook until rice is tender, 8–10 minutes more.
  • Off heat, stir in lime juice, lime zest, and cilantro. Season with salt and pepper.
  • Ladle into bowls and top with crushed tortilla chips and avocado, if using. Serve right away.

Notes

Variation: Swap in cooked brown rice; add during the last 5 minutes to keep it from getting too soft. For extra zest, finish each bowl with a quick squeeze of fresh lime. Leftovers keep 3–4 days refrigerated; add a splash of broth when reheating as the rice absorbs liquid.
This recipe is an original creation inspired by classic Easy Mexican Lime Chicken Rice Soup flavors. All ingredient ratios and instructions are independently developed.