Coconut Lime Chicken and Rice Soup

• 1 tablespoon olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1 (14 oz) can coconut milk
• 2 cups chicken broth
• 1 cup uncooked white rice
• 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• Juice of 2 limes
• 2 cups fresh spinach
• Fresh cilantro and lime wedges for garnish

Steps

1. 1 Heat olive oil in a large pot over medium heat. Add onion and cook until softened.
2. 2 Stir in garlic, cumin, and chili powder, cooking for another minute.
3. 3 Add coconut milk and chicken broth, stirring to combine.
4. 4 Stir in the rice and chicken pieces. Bring to a boil, then reduce heat to simmer.
5. 5 Cover and cook for 20 minutes, or until rice is tender and chicken is cooked through.
6. 6 Stir in lime juice and spinach, cooking until spinach is wilted.
7. 7 Taste and adjust seasoning with salt and pepper.
8. 8 Serve hot, garnished with cilantro and lime wedges.

Equipment

• Large pot
• Cutting board and knife
• Measuring cups and spoons

Variations

• Add shrimp for a seafood twist.
• Include diced bell peppers for extra crunch and color.

Substitutions

• Use vegetable broth and omit chicken for a vegetarian version.
• Brown rice can replace white rice for a whole grain option.

Pairings

• Pairs well with a crisp tropical salad or mango salsa.

Nutrition

Tips

• For extra flavor, toast the cumin and chili powder in the oil before adding onions.
• If you prefer a thicker soup, cook the rice separately and add it at the end.

Storage

Store in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or in the microwave.

Freezing: Freezes well for up to 3 months. Thaw in the refrigerator overnight and reheat gently.

Serving Suggestions

• Serve with warm cornbread or a side of avocado slices.

FAQ