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Chicken and Lime Soup with Rice

Chicken and Lime Soup with Rice

Prep Time 30 minutes Cook Time 30 minutes

by Janssen Bradshaw

This soup is a nice alternative to chicken noodle soup, with a Mexican twist. I love how quick it is to assemble, and if you have leftover chicken and rice, you can use those and it's even faster!

What you'll need

  • 1 Tablespoon Olive Oil
  • 2 boneless skinless chicken breasts
  • 1/2 an onion, diced
  • 4 garlic cloves, minced
  • 1 jalapeño chili, seeded and minced
  • 1 1/2 teaspoons dried oregano
  • 1 1/2 teaspoons cumin
  • 6 cups chicken or vegetable broth
  • 1/4 cup lime juice
  • 2 cups brown or white long-grain rice, cooked
  • Salt and Pepper to taste
  • 2 avocados, diced
  • 1/2 cup queso fresco or mild feta, crumbled


  • Serves 4-6

How to make it

Heat olive oil in a large saucepan or dutch oven. When it's hot, add the chicken breasts, generously salt and pepper, and let cook until a golden crust forms. Turn them and brown on the other side. They do not need to cook all the way through.

Remove chicken breasts and set aside. Add diced onion and let cook about five minutes, until translucent. Add the jalapeño chili and garlic, cooking one minute more. Add the spices and cook, stirring, thirty seconds.

Add broth, lime juice, rice, and chicken breasts. Bring to a simmer and let cook until the chicken is cooked all the way through.

Remove chicken, shred, and stir back into soup. Season with salt and pepper to taste.

Serve, topped with diced avocado and crumbled cheese.