Jalapeno Chicken Rice Soup

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.


☆☆☆☆☆ 0 votes

30 Min
30 Min
Slow Cooker Crock Pot


  • 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

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 :)

Printable Recipe Card

About Jalapeno Chicken Rice Soup

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

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