Recipe: Delicious Mexican Chicken and lime rice soup

Mexican Chicken and lime rice soup. Bring to a boil over high heat. This Mexican soup, or sopa de pollo y arroz, makes an easy herb-filled broth from scratch that turns into a hearty meal of chicken and rice. Homemade chicken consomme with vegetables, fresh herbs, and rice, served with serrano chile, avocado, and a touch of lime juice.

Thank you for sharing my husband and I were fighting over the last scrapes 🙂. Mexican Lime Soup with Chicken (Mexican Oregano). Ladle the soup into warmed bowls and serve immediately. You can cook Mexican Chicken and lime rice soup using 12 ingredients and 4 steps. Here is how you achieve that.

Ingredients of Mexican Chicken and lime rice soup

It's 4 cups of Chicken broth.
It's 1 of avocado.
It's 3 of chicken breasts.
Prepare 4 of limes, juiced.
Prepare 1 of Jalepeno, thinly sliced.
Prepare 1 of onion, chopped.
You need 1/2 cup of Cilantro, chopped.
You need 3 cloves of garlic.
It's 2 cups of rice, cooked.
Prepare 1 Tbsp of oregano.
You need 2 Tbsp of cumin.
Prepare 1 Tbsp of chili powder.

Cozy up with this One Pot Mexican Chicken and Rice Soup! It's healthy, hearty, and so full of flavor! As you can see in the video 👆, this One Pot Mexican Chicken and Rice Soup is literally the easiest thing you will ever make in your life. Learn how to make restaurant style Mexican Chicken Soup recipe with lots of fresh vegetables, chicken, rice, cilantro.

Mexican Chicken and lime rice soup step by step

In skillet, cook chicken, then cube it..
In large pot, add broth, lime juice, and spices and bring to a boil. Add chicken and cover, let simmer..
Sauté onion and garlic, add to pot..
Add Cilantro and Jalepeno right before serving. Serve over rice with avocado and Mozzerella cheese.

I have been nailing the mexican chicken soup at Casa Grande lately. They are not shy about loading it with tons of chicken, avocado, fresh veggies and cilantro and the portions. Use plenty of lime, raw onion and cilantro! You could use vegetable stock here if you prefer (instead of the chicken stock). This is from Mark Bittman's Bring to a boil over med-high heat.