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–+ servings
Lime Chicken Rice Soup

Zesty Lime Chicken Rice Soup: Cozy Comfort in a Bowl

Savor the vibrant flavors of Lime Chicken Rice Soup, a comforting dish perfect for busy weeknights.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 bowls
Course: Lunch
Cuisine: Mexican
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup Base
  • 2 tablespoons Olive Oil Substitute with vegetable oil for a lighter option.
  • 1 medium Yellow Onion Diced for sautéing.
  • 1 medium Minced Jalapeño Seed it for less heat.
  • 2 cloves Minced Garlic Fresh garlic yields the best results.
  • 1 teaspoon Ground Cumin Substitute with coriander for a different spice profile.
  • 1 teaspoon Dried Oregano Fresh oregano works well, adjust the amount.
  • 1 teaspoon Ground Coriander Optional if omitted.
  • 4 cups Low-Sodium Chicken Broth Use vegetable broth for a vegetarian option.
  • 1 can Diced Tomatoes (with juices) Substitute with fresh tomatoes if desired.
For the Rice
  • 1 cup Long-Grain White Rice Make sure to rinse for cleanliness.
For Serving
  • 2 cups Cooked Shredded Chicken Rotisserie chicken is a time-saver.
  • 2 tablespoons Fresh Lime Juice About 2–3 limes should do the trick.
  • 1 tablespoon Lime Zest Finely grated for stronger flavor.
  • 1/4 cup Chopped Fresh Cilantro Substitute with parsley for a different flavor.
  • to taste teaspoon Kosher Salt Add to your preference.
  • to taste teaspoon Black Pepper Adjust to taste.
  • 1 cup Crushed Tortilla Chips Adds delightful texture and crunch when serving.
  • 1 medium Diced Avocado Optional for serving on the side.

Equipment

  • Large pot

Method
 

Directions
  1. Warm olive oil in a large pot over medium heat. Let the oil add richness as it heats, ready to cook aromatic vegetables.
  2. Sauté diced onion and minced jalapeño until softened, about 4–5 minutes.
  3. Add minced garlic, cumin, oregano, and coriander, cooking until fragrant for about 30 seconds.
  4. Stir in rinsed rice to coat it in the flavors, toasting briefly for 1 minute.
  5. Pour in chicken broth and diced tomatoes with their juices; bring to a vigorous boil.
  6. Reduce heat and let it simmer for 15 minutes, stirring occasionally.
  7. Add shredded chicken, cooking until rice is tender, about 8–10 minutes.
  8. Off heat, stir in lime juice, lime zest, and cilantro; season with salt and pepper to taste.
  9. Serve hot, topped with crushed tortilla chips and diced avocado, if using.

Nutrition

Serving: 1bowlCalories: 320kcalCarbohydrates: 40gProtein: 25gFat: 10gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 70mgSodium: 500mgPotassium: 800mgFiber: 3gSugar: 5gVitamin A: 500IUVitamin C: 20mgCalcium: 25mgIron: 2mg

Notes

Optional: Squeeze extra lime juice for an added zesty punch. Exact quantities are listed in the recipe card.

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