There is an offical Mexican Fiesta soup and this isn't it. I can't find the recipe just now.


  • 2 T olive oil
  • 2 medium or 1 large onion, chopped
  • 3 medium tomatoes, peeled and chopped OR 1 can of salt-free tomatoes
  • 1 Anaheim pepper, chopped
  • 2 cans of chopped green chiles (I use one large and one small)
  • 6 C chicken stock (3 cans)
  • Juice of 1/2 a lime (despite temptation, add no more)
  • 1/2 C arborio rice
  • 4 chicken breasts, cooked and cubed
  • 1/2 tsp black pepper
  • 1/4 tsp each garlic powder & thyme
  • 1-2 T fresh chopped cilantro


Saute onion and pepper in olive oil until tender. Add stock and other ingredients, bring to a boil and then simmer for 10 - 20 minutes. This will become rather stew-like on the second or third day, and it will be necessary to add additional stock, and possibly also extra lime juice. Because of the citrus flavor, this soup would probably do well with shrimp or white fish.

Low fat and filling. Serve with crackers, rolls or bread.

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Submitted 6/13/05.
Submitted By: Spike Smith
Mexican Chicken-Lime Soup