Best Mexican Lime Chicken Rice Soup
Easy Mexican Lime Chicken Rice Soup is bright, cozy, and comforting with tender shredded chicken, fluffy rice, fresh lime juice, and cilantro simmered in a flavorful broth.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 6 servings
- Category: Soup
- Method: Simmering
- Cuisine: Mexican-Inspired
- Diet: Gluten Free
Ingredients
1.5 pounds boneless skinless chicken thighs or breasts
6 cups chicken broth (low-sodium preferred)
1 cup long-grain white rice
2 limes, juiced (about 1/4 cup), plus wedges for serving
1 bunch fresh cilantro, chopped (about 2 cups, divided)
4 scallions, chopped
3 garlic cloves, minced
1 teaspoon ground cumin
1 cup frozen corn kernels
1/2 cup frozen peas
1/2 cup diced carrots
1 jalapeño, diced (optional)
Salt and black pepper, to taste
1 tablespoon olive oil
Instructions
1. Blend 4 cups chicken broth, 1 cup chopped cilantro, scallions, garlic, and cumin until smooth.
2. Heat olive oil in a large pot over medium heat. Add the blended mixture, chicken, corn, peas, carrots, jalapeño (if using), salt, and pepper.
3. Bring to a boil, then reduce to a simmer and cook for 20 minutes, until chicken is fully cooked.
4. Remove chicken from the pot, shred with two forks, and return it to the soup.
5. Stir in rice and remaining 2 cups chicken broth. Simmer 15 minutes, or until rice is tender.
6. Stir in lime juice and remaining cilantro. Taste and adjust seasoning.
7. Serve hot with extra lime wedges.
Notes
Chicken thighs give extra richness, but breasts work great too.
For a lighter option, swap rice for quinoa.
Add avocado, tortilla strips, or sour cream for serving if desired.
Leftovers thicken as they sit—add extra broth when reheating.
Find it online: https://www.musttryrecipe.com/mexican-lime-chicken-rice-soup/