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jalapeno chicken rice soup

Jean_Romero avatar
Recipe by
Jean Romero
@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.

read more
yield 20 serving(s)
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 :)
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