Mexican Chicken and Rice Soup [ 35 min ]
This vibrant and flavorful Mexican Chicken and Rice Soup is a feast for both the eyes and the taste buds. Bursting with colors from fresh vegetables and packed with comforting shredded chicken and rice, it's perfect for chilly evenings or whenever you need a quick and healthy meal. Its tangy lime and fresh cilantro accents bring a fresh finish to this hearty soup, making it a delightful option for any occasion. In just 35 minutes, enjoy a warm, nutritious, and gluten-free meal that the whole family will love.
Ingrédients
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 medium red bell pepper, diced
- 1 medium green bell pepper, diced
- 1 cup tomatoes, diced
- 1 cup corn kernels
- 1 cup cooked chicken, shredded
- 1 cup cooked rice
- 4 cups chicken broth
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1/2 teaspoon oregano
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 medium lime, juiced
- 1/4 cup fresh cilantro, chopped
Instructions
- Heat the olive oil in a large pot over medium heat.
- Add the diced onion and minced garlic, sauté until fragrant, approximately 3-4 minutes.
- Stir in the diced red and green bell peppers and cook for another 5 minutes.
- Add the tomatoes, corn, shredded chicken, and cooked rice to the pot.
- Pour in the chicken broth, then season with cumin, chili powder, oregano, salt, and black pepper.
- Bring the soup to a boil, then reduce the heat and let it simmer for 15-20 minutes.
- Stir in the lime juice and chopped fresh cilantro just before serving.
Nutrition
Serving: 100gCalories: 250kcalCarbohydrates: 30gProtéines: 18gFat: 8gSucre: 4g
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