Real Recipes From Real Home Cooks ®

jalapeno chicken rice soup

a recipe by
Jean Romero
Lewiston, ID

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.

serves 20
prep time 30 Min
cook time 30 Min
method Slow Cooker Crock Pot

Ingredients For jalapeno chicken rice soup

  • 2
    chicken breast cubed in about 1 inch pieces
  • 3/4 c
    flour, seasoned
  • 1/2 c
    olive oil
  • 2
    green peppers, chopped
  • 1 lg
    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

How To Make jalapeno chicken rice soup

  • 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 :)