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Bowl of Mexican Lime Chicken Rice Soup with fresh cilantro and lime

Ginger Lime Chicken and Rice Soup

A cozy and tangy soup made with chicken, rice, and a bright ginger lime flavor, perfect for a comforting meal any night of the week.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Course, Soup
Cuisine: Mexican
Calories: 400
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 to 1.5 pounds boneless skinless chicken thighs or breasts
  • 2 to 3 cups cooked rice (white or brown)
  • 8 cups low sodium chicken broth preferred for better control over sodium
  • 1 medium onion, chopped
  • 3 to 4 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated or 1.5 teaspoons from a jar
  • 2 carrots, sliced
  • 2 stalks celery, sliced
  • 1 jalapeno, sliced (optional) adds heat
  • 2 to 3 limes, zest and juice
  • 1 teaspoon cumin
  • 1 teaspoon oregano
  • Salt and black pepper to taste
  • 1 to 2 tablespoons olive oil for sautéing
  • a big handful cilantro, chopped for garnish

Method
 

Preparation
  1. Warm your soup pot over medium heat and add olive oil.
  2. Toss in the onion, carrots, and celery with a pinch of salt. Cook for about 5 to 7 minutes until softened.
  3. Stir in garlic, ginger, cumin, oregano, and jalapeno (if using), cooking for about 30 seconds to wake up the spices.
  4. Pour in the chicken broth and bring it to a gentle boil. Add the chicken and reduce heat to let it simmer.
  5. Cover partially and cook 12 to 18 minutes until the chicken is cooked through.
  6. Remove chicken, shred it with two forks, and return it to the pot.
  7. Stir in the cooked rice and heat for 2 to 3 minutes.
  8. Turn off the heat and add lime zest and juice, tasting as you go. Finish with chopped cilantro.

Notes

For meal prep, store rice separately to keep its texture perfect. Use Greek yogurt for creaminess, or add black beans for extra filling.