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Mexican Lime Chicken Rice Soup

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A comforting and vibrant soup combining tender chicken, zesty lime, and hearty rice, perfect for chilly days.

Ingredients

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  • 2 tablespoons olive oil
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 1 jalapeno, seeded and diced
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1/2 teaspoon paprika
  • 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
  • 1 cup cooked long-grain white rice
  • 1 can (14 ounces) diced tomatoes, undrained
  • 2 limes, juiced
  • 1/4 cup cilantro, chopped

Instructions

  1. Heat olive oil in a large pot over medium heat. Once hot, add the diced onion, jalapeno, and minced garlic. Sauté until the onion becomes translucent and fragrant, about 5 minutes.
  2. Stir in the ground cumin, chili powder, paprika, dried oregano, salt, and black pepper. Cook for 1 minute to allow the spices to bloom.
  3. Add the cut chicken pieces to your pot, cooking until lightly browned on all sides.
  4. Pour in the chicken broth and diced tomatoes, undrained. Bring to a gentle simmer while stirring to combine.
  5. Reduce the heat, cover, and let it simmer for about 10 minutes or until the chicken is thoroughly cooked.
  6. Stir in the cooked rice, lime juice, and chopped cilantro. Allow to warm through for a minute.
  7. Ladle the warm soup into bowls, ensuring both chicken and rice are included in each serving. Garnish with fresh cilantro.

Notes

Leftovers can be stored in the refrigerator for up to 3 days or frozen for up to 3 months. Adjust ingredients to taste for spice level.

Nutrition

Find it online: https://cookingwithmayaa.com/mexican-lime-chicken-rice-soup-recipe/

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