Easy Mexican Chicken Soup for Cozy Nights
A zesty, one-pot chicken soup with rice, tomatoes, and fresh lime—perfect for quick weeknight comfort with bold Mexican flavor.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 4-6 servings 1x
Ingredients
Scale
- 1½ lbs boneless chicken breasts or thighs
- ¾ cup long-grain white rice
- 1 onion, diced
- 2 cloves garlic, minced
- 1 jalapeño, chopped (optional)
- 1 can (14 oz) diced tomatoes
- 6 cups chicken broth
- 1 tsp cumin
- 1 tsp oregano
- ½ tsp chili powder
- 1 bay leaf
- 2 limes, juiced
- ¼ cup chopped cilantro
- Salt and pepper, to taste
- Olive oil, for sautéing
Instructions
- Sauté onion, garlic, and jalapeño in olive oil until soft.
- Add spices and diced tomatoes. Cook 2–3 minutes.
- Add broth and chicken. Simmer 20–25 minutes.
- Remove chicken, shred, and return to pot.
- Add rice and simmer 15–20 minutes until tender.
- Stir in lime juice and cilantro. Adjust seasoning.
- Serve hot with optional toppings.
Notes
Add avocado or tortilla strips for extra texture. Use pre-cooked rice for faster prep. Store up to 4 days refrigerated.