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Mexican Lime Chicken and Rice Soup
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Mexican Lime Chicken and Rice Soup

50 minServes 4Nutri-Score B€€
from @nourished.by.mads9 imports0 cooked
Adapt this recipe

what you need

Ingredients

4 people
  • rice (rinsed)Grains150 g
  • oilPantry30 ml
  • onion (diced)Produce1 piece
  • jalapeño (diced, seeds removed or kept to taste)Produce1 piece
  • garlic (minced)Produce3 pieces
  • cumin (ground)Spices4 g
  • chili powderSpices4 g
  • dried oreganoSpices2 g
  • saltSpices5 g
  • black pepper (ground)Spices1 g
  • chicken brothPantry1.2 litres
  • chicken breast (whole or shredded)Meat500 g
  • cilantro (chopped)Produce20 g
  • lime (juiced, plus slices for topping)Produce3 pieces
  • avocado (sliced)Produce1 piece
  • cheese (grated or crumbled)Dairy80 g
  • tortilla stripsPantry60 g

per serving

Nutrition

399kcal

Carbs
36 g
Proteins
33 g
Fat
14 g
Adapt tools

what you’ll use

Tools

  • Dutch oven
  • Saucepan
  • Stovetop

step by step

Method

  1. Cook the rice

    • Cook the rice according to package instructions until tender.
    • Set aside until serving.
    Step 1

  2. Sauté the aromatics

    • Heat the oil in a pot or Dutch oven.
    • Add the diced onion and cook until softened.
    • Add the jalapeño and garlic and cook briefly.
    Step 2

  3. Toast the seasonings

    • Add the cumin, chili powder, oregano, salt and pepper.
    • Stir and let the spices cook to release their flavor.
    Step 3

  4. Simmer the soup

    • Pour in the chicken broth and add the chicken.
    • Cover and let simmer until the chicken is cooked through.
    • Shred the chicken with two forks.
    Step 4

  5. Finish with cilantro and lime

    • Turn the heat to low.
    • Stir in the chopped cilantro and lime juice.
    • Add the cooked rice.
    Step 5

  6. Prepare the toppings

    • Slice the avocado and the limes.
    • Set out the cheese and tortilla strips.
    Step 6

  7. Serve

    • Ladle the soup into bowls.
    • Top with avocado, lime slices, cheese and tortilla strips.
    Step 7
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