Southwest Lime Chicken Rice Soup
This Southwest Lime Chicken Rice Soup is bright, cozy, and deeply comforting, built with warming spices, tender chicken, and a citrusy lime finish that shines during cold weather. A restaurant-style, bowl-built method keeps the rice fluffy and the broth vibrant, making this an easy, fresh-tasting soup you’ll want all winter long.
Servings 6
Calories 370kcal
Ingredients
The Broth Base
- 1 tablespoon olive oil 15 ml
- 1 cup yellow onion (150 g) or sweet onion; diced
- ¼ cup jalapeños (30 g) 1-2 chiles, minced, seeded for less heat
- 3 cloves garlic (6 g) minced
- 1 teaspoon ground cumin (2 g)
- 1 teaspoon dried oregano (1 g)
- ½ teaspoon ground coriander (1 g)
- Pinch of chili flakes
- 2 tablespoons of Knorr Chicken bouillon (24 g)
- 8 cups chicken broth (1.9 L)
- 14.5 ounces diced tomatoes with juices (411 g)
- 4 tablespoons fresh lime juice (60 ml) from 2 limes
- 1 teaspoon lime zest (2 g) finely grated
- ½ teaspoon black pepper (1 g)
- ¼ cup fresh cilantro (8 g) chopped
Bowl Building Components
- 1 cup long-grain white rice (150 g) rinsed
- 2 ½ cups rotisserie chicken (350 g) shredded
Optional Garnish:
- cilantro roughly chopped
- avocado sliced or diced
- radish julienned
- red onion yellow or sweet onion, chopped
- tortilla strips or chips
- Grilled Corn
Instructions
- Cook the Rice: Cook the rinsed rice separately in water or chicken broth until just tender. This restaurant-style method keeps the rice fluffy and prevents it from absorbing too much liquid in the soup.1 cup long-grain white rice
- Warm the Pot: Heat the olive oil in a large pot over medium heat.1 tablespoon olive oil
- Build the Base: Add the onion and sauté until softened and lightly golden, 4 to 5 minutes.1 cup yellow onion
- Bloom the Spices: Stir in the jalapeño, garlic, cumin, oregano, coriander, and chili flakes. Cook until fragrant, about 1 minute.¼ cup jalapeños, 3 cloves garlic, 1 teaspoon ground cumin, 1 teaspoon dried oregano, ½ teaspoon ground coriander, Pinch of chili flakes
- Simmer the Broth: Pour in the chicken broth, bouillon, and diced tomatoes with their juices. Bring to a gentle boil, then reduce heat, cover, and simmer for 10 minutes to allow the flavors to meld.2 tablespoons of Knorr Chicken bouillon, 8 cups chicken broth, 14.5 ounces diced tomatoes with juices
- Finish with Freshness: Remove from heat and stir in the lime juice, lime zest, and half of the chopped cilantro. Season with black pepper to taste.4 tablespoons fresh lime juice, 1 teaspoon lime zest, ¼ cup fresh cilantro, ½ teaspoon black pepper
- Build the Bowls: Divide the cooked rice and shredded chicken between serving bowls, then ladle the hot broth and vegetables over the top. This approach delivers maximum flavor and fresh texture in every bowl.2 ½ cups rotisserie chicken
- Garnish and Serve: Serve immediately. Garnish with chopped cilantro, diced avocado, sliced or julienned radish, chopped red, yellow, or sweet onion, and tortilla strips or chips. Enjoy!cilantro, avocado, radish, red onion, tortilla strips or chips, Grilled Corn
Notes
Bite Me Recipe Notes:
- For leftovers, the broth, rice, and chicken can be stored separately to maintain the best texture, or combined and reheated like a traditional soup.
- Day-old or leftover cooked rice works especially well in this recipe.
- Use prepared broth or make your own for maximum flavor.