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Spicy Chicken Rice Soup

"This zippy chicken and rice soup is brimming with flavor and color," reports Elaine Grover of Santa Maria, California. "For a change of pace, I garnish steaming bowls of it with crispy fried tortilla strips and some shredded pepper Jack cheese."
  • Total Time
    Prep: 15 min. Cook: 20 min.
  • Makes
    6 servings

Ingredients

  • 4 cups chicken broth
  • 2 cups cubed cooked chicken
  • 2 celery ribs, chopped
  • 2 medium carrots, chopped
  • 1 medium green pepper, chopped
  • 1 medium onion, chopped
  • 1/3 cup uncooked long grain rice
  • 1/4 cup minced fresh cilantro
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon salt, optional
  • 1/2 teaspoon pepper
  • 1/4 teaspoon ground cumin
  • 1/8 to 1/4 teaspoon crushed red pepper flakes

Directions

  • In a large saucepan, combine all ingredients. Bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until rice and vegetables are tender.
Nutrition Facts
1 cup: 135 calories, 3g fat (0 saturated fat), 31mg cholesterol, 100mg sodium, 17g carbohydrate (0 sugars, 2g fiber), 11g protein. Diabetic Exchanges: 2 lean meat, 1 starch.

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Reviews

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Average Rating:
  • Kc
    Mar 3, 2020

    Please do NOT cook already cooked chicken breast for 25 to 30 minutes. It will get very dry. If you have cooked chicken breast add in the last five minutes to warm it up. I prefer to use raw chicken. I put two or three in after the broth is boiling. check for doneness after 15-20 minutes (cook them to 160 degrees). Take them out of the broth and let them cool. Right before serving cut or shred into bite-size chunks and add to the soup. I think it's better to add the cilantro as a garnish at the end, keeps it fresher and more flavorful. Finally, saute the onion, bell pepper and celery before adding the broth. Cook in a little oil until soft, about 5 minutes, then add the broth etc .This will also increase the flavor. If you do all of this you get a five star soup.

  • Taylor
    Sep 12, 2019

    Family favourite also my fav jizz my pants when I make it it’s that good

  • VictoriaElaine
    Jun 12, 2015

    Great flavor! I added more chicken & broth to make a bigger batch of soup. Reduced the cilantro to about a Tablespoon.

  • Summerfest
    Jan 22, 2013

    My daughter asked for spicy chicken soup, so I found this recipe. I left out the green pepper and cilantro because there are those in my family who are not fans of those items, but used the rest of the recipe. It turned out great. It's a wonderful change from my usual chicken soup. I like the spiciness a lot and plan on making it again!

  • blhenn
    Jul 30, 2012

    This was a great soup with a perfect amount of spice. I used brown rice. Everyone likes it, too include a 4 year old and the inlaws.

  • nickisix
    Feb 22, 2011

    This is a heart-warming soup on a blustery, cold day! I added green lentils for more nutritional value. Even my husband complimented the dish!

  • hirosheena
    Jan 1, 2009

    I used this recipe to finish up some leftover turkey. Turkey was an excellent substitute. Also, I used one jalapeno pepper in place of the green pepper just to give it slightly more kick. It wasn't overly spicy. Just perfect. Great recipe!

  • afrehner
    Jan 4, 2007

    No comment left