jalapeno chicken rice soup
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.
prep time
30 Min
cook time
30 Min
method
Slow Cooker Crock Pot
yield
20 serving(s)
Ingredients
- 2 - chicken breast cubed in about 1 inch pieces
- 3/4 cup flour, seasoned
- 1/2 cup olive oil
- 2 - green peppers, chopped
- 1 large onion, chopped
- 1 cup celery, chopped
- 3 - green onions, chopped
- 1 tablespoon garlic, minced
- 1 - jalapeno seeded and chopped
- 96 ounces chicken broth
- 2 - carrots, grated
- 1 - bay leaf
- 1 1/2 cups long grain rice, uncooked
How To Make jalapeno chicken rice soup
-
Step 1Place 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. -
Step 2Add 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.
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Step 3Eat this with a good crusty bread or rolls Enjoy :)
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Category:
Chicken Soups
Tag:
#Quick & Easy
Keyword:
#JALAPENO
Ingredient:
Chicken
Method:
Slow Cooker Crock Pot
Culture:
Southwestern
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