Mexican Lime Chicken Rice Soup
A bright and flavorful Mexican Lime Chicken Rice Soup made with tender chicken, corn, rice, and a zesty touch of lime. Comforting, refreshing, and ready in under 30 minutes.
4 Servings
Ingredients
- 2 tablespoons olive oil
- 1 medium onion diced
- 1 teaspoon dried oregano
- 1/4 teaspoon salt or to taste
- 1/8 teaspoon black pepper or to taste
- 1 15-ounce can fire-roasted diced tomatoes with juices
- 6 cups low-sodium chicken broth
- 1 cup fresh or frozen corn kernels
- 1/3 cup medium- or long-grain white rice uncooked
- 2 cups cooked and shredded chicken
- Leaves from 1/2 bunch fresh cilantro sprigs for garnish
- 1 to 2 limes quartered, for garnish
- Corn or flour tortillas to serve
Instructions
Cook the onion:
- In a large saucepan or soup pot, heat the olive oil over medium heat. Add the diced onion and oregano, stirring frequently for 3 to 4 minutes until the onion softens and becomes fragrant. Season lightly with salt and black pepper.
Prepare the soup base:
- Add the fire-roasted diced tomatoes, chicken broth, corn, and rice. Stir to combine. Bring the mixture to a boil over high heat, then reduce the heat to low. Simmer for 18 to 20 minutes, or until the rice is tender.
Add the chicken:
- Stir in the cooked shredded chicken. Simmer for another 1 to 2 minutes, or until the chicken is heated through. Adjust seasoning with additional salt and pepper to taste.
Serve:
- Ladle the soup into bowls and garnish with fresh cilantro leaves. Serve hot with lime wedges for squeezing over the soup and warm tortillas on the side.
Notes
To make this recipe gluten-free, ensure the chicken broth used is certified gluten-free, as some brands may contain hidden wheat-based thickeners. Serve with corn tortillas instead of flour tortillas, and double-check that all spice blends and canned goods are labeled gluten-free.