Jalapeno Chicken Rice Soup

Jean Romero

By
@Jean_Romero

This recipe is from my cousin Josephine, she makes a pot of this every week, we only do it about four or five time a year, I make so many other soup's I can only do so much. We love this soup and so will you. In this recipe I only use one jalapeno but it calls for two to three, I'm a lightweight and can only do one pepper.


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Rating:

Comments:

Serves:

20

Prep:

30 Min

Cook:

30 Min

Method:

Slow Cooker Crock Pot

Ingredients

2
chicken breast cubed in about 1 inch pieces
3/4 c
flour, seasoned
1/2 c
olive oil
2
green peppers, chopped
1 large
onion, chopped
1 c
celery, chopped
3
green onions, chopped
1 Tbsp
garlic, minced
1
jalapeno seeded and chopped
96 oz
chicken broth
2
carrots, grated
1
bay leaf
1 1/2 c
long grain rice, uncooked

Directions Step-By-Step

1
Place chicken, flour and seasoning salt in a ziploc bag, shake well, coating all the chicken, then in a large fry pan heat oil and cook cubed chicken till nice and golden brown, I do half at a time.
2
Add the next six (6) ingredients and saute', then place this mixture in a large stock pot, pour in the chicken broth, grated carrots and bay leaf, bring to a boil, add rice, cook a minute longer, then turn the heat down to simmer, and simmer until the rice is cooked, stir often.
3
Eat this with a good crusty bread or rolls
Enjoy :)

About this Recipe

Course/Dish: Chicken Soups
Main Ingredient: Chicken
Regional Style: Southwestern
Other Tag: Quick & Easy
Hashtag: #JALAPENO