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Mimi's Mexican Chicken Soup

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Submitted by dollou

Mexican chicken soup with fresh lime juice, cilantro, red bell pepper, and rice in a bright broth. Tomatoes stirred in off the heat to keep them fresh. Quick and light.

YIELD

2 servings

PREP

20 min

COOK

20 min

READY

40 min

This Mexican chicken soup is built on brightness, not long simmering. Fresh lime juice, chopped cilantro, and ripe tomatoes added right at the end keep the flavors vivid and clean instead of muddled and heavy.

The technique here is smart: saute the aromatics (onion, garlic, red bell pepper) until fragrant, bring the broth to a boil with the lime juice, then add pre-cooked shredded chicken and cooked rice. The tomatoes and cilantro go in only after the heat is turned off. This preserves their raw, fresh bite so they add texture and zing to each spoonful rather than dissolving into the broth.

A full third of a cup of lime juice sounds like a lot, but it’s what gives this soup its signature punch. The acidity balances the richness of the chicken broth and wakes up every other ingredient in the pot.

Chef Tips

  • Use pre-cooked rotisserie chicken for the fastest version. Shred it by hand rather than chopping for better texture in the broth.
  • Add the rice to individual bowls rather than the pot if you plan to have leftovers. Rice absorbs broth as it sits and turns the soup into a thick stew overnight.
  • Squeeze in extra lime at the table. A fresh wedge per bowl brightens everything even more.

Variations

  • Add a diced avocado to each bowl for a creamy contrast to the bright, tangy broth.
  • Stir in a minced chipotle pepper in adobo for a smoky, spicy version.
  • Swap rice for crushed tortilla chips stirred in just before serving for a sopa de tortilla style.

Ingredients

1 15
TABLESPOON ML OLIVE OIL
or vegetable
1 1
EACH ONION
chopped
2 2
CLOVES CLOVES GARLIC
finely chopped
1 1
LARGE LARGE SWEET RED BELL PEPPER
diced
1 0.9
QUART L CHICKEN BROTH *
79
CUP ML LIME JUICE
or 1/4 cup lemon juice
1 1
EACH EACH CHICKEN BREAST
boneless, cooked and shredded
1 237
CUP ML RICE
cooked
1 237
CUP ML TOMATOES
chopped
½ 118
CUP ML CILANTRO
fresh, chopped
1
X SALT AND BLACK PEPPER
to taste *
1
X CILANTRO
chopped, as garnish, to taste *

Directions

In large saucepan, heat oil and sauté onion, garlic and bell pepper until softened and fragrant - several minutes.

Add the chicken broth; bring to a boil. Add the fresh lime or lemon juice, chicken and rice and bring back to a boil.

Add tomatoes and cilantro, then turn off heat immediately.

Taste and add salt and pepper if desired.

Serve immediately with cilantro sprinkled over top as a garnish to each bowl.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 419g (14.8 oz)
Amount per Serving
Calories 586 16% from fat
 % Daily Value *
Total Fat 10g 16%
Saturated Fat 2g 10%
Trans Fat 0g
Cholesterol 40mg 13%
Sodium 221mg 9%
Total Carbohydrate 33g 33%
Dietary Fiber 5g 21%
Sugars g
Protein 52g
Vitamin A 68% Vitamin C 226%
Calcium 9% Iron 13%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, High Fiber
 
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