When I first made this Easy Mexican Lime Chicken Rice Soup Recipe, I couldn’t believe how fast it came together. I remember wiping the steam off my glasses and tasting my first spoonful — the bright lime and hearty chicken hit all the right spots. It quickly became my go-to comfort meal, especially on chilly evenings.
I usually make a big pot so I can enjoy leftovers all week. And honestly? I’m thrilled every time someone new tries it and loves it. This soup is simple, satisfying, and downright delicious. You can also enjoy similar flavors in the Spicy Southern Hot Corn Recipe to pair as a side.
Ingredients
Here’s everything you’ll need to build this flavorful soup. Each ingredient plays a role in the texture and taste.
- 2 cups cooked and shredded chicken – Rotisserie chicken works great because it stays juicy and saves time.
- 1 medium onion, diced – Fresh onion adds sweetness and depth to the broth.
- 1 (15-oz) can fire-roasted diced tomatoes with juices – Fire-roasted tomatoes provide smoky richness compared to regular canned tomatoes.
- 6 cups low-sodium chicken broth – Low-sodium broth allows you to control seasoning better.
- 1 cup fresh or frozen corn kernels – Fresh corn is sweetest, but frozen is convenient and works well. If you love corn in your meals, you might also like the Spicy Southern Hot Corn Recipe.
- 1/3 cup medium- or long-grain white rice (uncooked) – Rinse rice to prevent the soup from becoming cloudy or gummy.
- 2 tablespoons olive oil – Used to sauté aromatics and build flavor at the start.
- 1 teaspoon dried oregano – Adds a warm, classic Mexican flavor note.
- 1/4 teaspoon salt (or to taste) – Adjust depending on broth saltiness.
- 1/8 teaspoon black pepper (or to taste) – Adds mild background heat.
- Fresh cilantro leaves for garnish – Brightens the soup just before serving.
- 1–2 limes, quartered – Fresh lime juice at serving time lifts all flavors.
- Corn or flour tortillas to serve – Perfect for dipping or scooping.
Note: This recipe serves approximately 4–6 people.
Variations
You can easily tailor this soup to your dietary needs or flavor preferences:
- Dairy-free option: This soup is naturally dairy-free, so no adjustments needed.
- Spicier version: Add chopped jalapeños, chili powder, or crushed red pepper flakes.
- Extra vegetables: Bell peppers, zucchini, or black beans add nutrition and heartiness.
- Grain swap: Brown rice works well but needs extra cooking time. Cauliflower rice is great for a lower-carb option.
- Herb twist: Try Mexican oregano or add a bay leaf for deeper flavor.
Cooking Time
Here’s how long the recipe takes:
- Prep Time: 5 minutes
- Cooking Time: 20 minutes
- Total Time: 25 minutes
Equipment You Need
- Large pot or Dutch oven – cooks soup evenly in one vessel.
- Cutting board and knife – used for prepping vegetables.
- Measuring cups and spoons – ensure proper seasoning balance.
- Ladle – helps serve soup cleanly.
- Forks or tongs – useful for shredding chicken if needed.
How to Make Easy Mexican Lime Chicken Rice Soup Recipe?
This soup comes together quickly in one pot, making it ideal for busy weeknights. Each step builds flavor while keeping preparation simple. Once the rice is cooked and chicken added, the soup is ready to serve with bright lime and fresh herbs.
Cook the Aromatics
Heat olive oil in a pot over medium heat, then add onion, oregano, salt, and pepper. Cook until the onion softens and becomes translucent. This step releases flavor that forms the base of the soup.
Simmer Broth and Rice
Add tomatoes with their juices, chicken broth, corn, and rinsed rice. Bring the mixture to a boil, then reduce heat and simmer about 18–20 minutes. The rice absorbs flavor while cooking until tender.
Add Chicken and Finish
Stir in shredded cooked chicken and simmer briefly until warmed through. Taste and adjust seasoning if needed. Serve hot, topping each bowl with lime juice and cilantro.
Additional Tips for Making This Recipe Better
From my own experience making this soup often:
- I always rinse rice first to keep the soup texture light and clean.
- I zest the lime before juicing to add extra citrus aroma when serving.
- I taste and adjust salt right before serving because broth brands vary.
- Warming tortillas while the soup cooks makes the meal feel more complete.
How to Serve Easy Mexican Lime Chicken Rice Soup Recipe?
Serve the soup in deep bowls topped with chopped cilantro and lime wedges on the side. Warm tortillas or tortilla chips pair perfectly for dipping. For extra color and flavor, add sliced avocado, sour cream, or crispy tortilla strips.
Nutritional Information
Approximate nutrition per serving:
- Calories: ~451
- Protein: ~24g
- Carbohydrates: ~58g
- Fat: ~15g
This soup offers a balanced mix of protein, carbohydrates, and satisfying flavor.
Make Ahead and Storage
Refrigerating
Allow the soup to cool fully before storing in airtight containers. It keeps well in the refrigerator for about 3–4 days. Reheat gently to keep rice texture intact.
Freezing
Rice can soften after freezing, so consider freezing the soup without rice and adding freshly cooked rice later. Properly stored, soup can freeze for up to 2 months.
Reheating
Warm on the stovetop over low heat, adding a little broth or water if thickened. Finish with fresh lime and herbs before serving.
Why You’ll Love This Recipe?
There are plenty of reasons this soup becomes a regular favorite:
- Quick and easy: Dinner is ready in about 25 minutes, perfect for busy nights.
- Flavorful and comforting: Lime, chicken, and tomatoes create a warm, satisfying bowl.
- Customizable: Easily adapted with vegetables, grains, or spice levels.
- Family-friendly: Mild flavors make it appealing to kids and adults alike.
- Great for leftovers: Tastes even better the next day.
