Spicy Chicken Rice Soup Recipes

TEX-MEX CHICKEN AND RICE SOUP

This simplified scratch-made soup is a spicy (but not too spicy) step beyond basic chicken soup. Made with chili powder, cumin, green chiles, corn and tomatoes, there's plenty of flavor to go around. Add rice toward the end of cooking to keep the texture just right, and when it's good and hot, serve with crunchy tortilla chips and a helping of shredded Mexican cheese blend for a hearty, satisfying meal in a bowl.

Provided by By Betty Crocker Kitchens

Categories Entree

Time 55m

Yield 6

Number Of Ingredients 14

Tex-Mex Chicken and Rice Soup image

Steps:

In 5-quart Dutch oven, melt butter over medium-high heat; season chicken with salt and pepper. Cook chicken in melted butter 6 to 8 minutes, stirring once, until chicken is browned on outside. Using slotted spoon, transfer to bowl; cover and keep warm.
Add onion and garlic to butter and drippings in Dutch oven; cook over medium-high heat 30 to 60 seconds, stirring frequently, until softened.
Stir in chicken broth, tomatoes, chili powder and cumin; heat to boiling. Stir in rice, chiles, frozen corn and the browned chicken; return to boiling. Reduce heat; simmer uncovered 23 to 28 minutes, stirring occasionally, until rice is tender.
Serve soup topped with remaining ingredients.

Nutrition Facts : Calories 280, Carbohydrate 27 g, Cholesterol 100 mg, Fat 1 1/2, Fiber 1 g, Protein 23 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 1020 mg, Sugar 5 g, TransFat 0 g

Ingredients

2 tablespoons butter
1 package (20 oz) boneless skinless chicken thighs, cut in 3/4-inch pieces
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 cup chopped onion
2 cloves garlic, finely chopped
1 carton (32 oz) Progresso™ chicken broth
1 can (14.5 oz) Muir Glen™ organic fire roasted crushed tomatoes, undrained
1 teaspoon chili powder
1/2 teaspoon ground cumin
1/2 cup uncooked long-grain white rice or converted white rice (3 oz)
1 can (4.5 oz) Old El Paso™ chopped green chiles
1 cup frozen whole kernel corn
Shredded Mexican cheese blend, tortilla strips and chopped fresh cilantro leaves, if desired

SPICY CHICKEN RICE SOUP

A quick and delicious soup that you can have on the table in under a half hour. To make this into Chicken Tortilla Soup, leave out the rice and add 1/2 - 3/4 cup finely crushed corn tortilla chips.

Provided by Bayhill

Categories Clear Soup

Time 25m

Yield 10 serving(s)

Number Of Ingredients 13

Spicy Chicken Rice Soup image

Steps:

In a large pot, combine first 9 ingredients. Bring to boil. Reduce heat; cover and simmer for 15 minutes or until heated through.
Garnish with toppings.

Nutrition Facts : Calories 153.4, Fat 1.4, SaturatedFat 0.3, Sodium 1009.3, Carbohydrate 30.3, Fiber 2.3, Sugar 4.6, Protein 6.3

Ingredients

3 (14 1/2 ounce) cans chicken broth
3 cups cooked rice
2 (6 ounce) packages southwestern chicken strips, fully cooked and diced
1 (16 ounce) can V8 vegetable juice
1 (15 1/4 ounce) can whole kernel corn, undrained
1 1/2 cups salsa
1 (4 ounce) can diced green chilies, undrained
1/2 cup chopped green onion
2 tablespoons minced fresh cilantro
shredded 4-cheese Mexican blend cheese
additional chopped green onion
additional minced fresh cilantro
coarsely crushed tortilla chips

EASY SPICY CHICKEN RICE SOUP

I got this recipe about three years ago from the back of a can of tomatoes (Delmonte, I think), and it's been a hit with my husband -- who isn't a soup fan generally. It's a very easy but good comforting winter soup that also freezes well. Also easy to double recipe.

Provided by newspapergal

Categories Chicken

Time 1h15m

Yield 6 serving(s)

Number Of Ingredients 5

Easy Spicy Chicken Rice Soup image

Steps:

Cook chicken with either Cajun or Mexican seasonings-- sometimes I bake the chicken, and sometimes I saute it.
(I've also cut up a store-bought rotisserie chicken for this).
Dice cooked chicken.
Prepare red beans& rice (I like Zatarrain's) per package directions.
(it has to cook about 30 min) Meanwhile, combine chicken broth& diced tomatoes; bring to a boil.
When boiling, add diced chicken.
Reduce heat and cook about 10 minutes.
Add prepared beans and rice; heat through.
Spoon into bowls and top with cheese.

Ingredients

3 cups chicken broth or 3 cups water
1 1/2 lbs chicken, seasoned (I prefer breasts)
2 (14 1/2 ounce) cans diced tomatoes
1 package red beans and rice mix
shredded cheese

SPICY ASIAN CHICKEN SOUP

Although this recipe has a long ingredients list, it's a snap to throw together, even when you're zapped by sneezes and sniffles. Best of all, you'll be feeling better in a flash - chicken soup is a true germ conqueror, and the spiciness kicks up the cure a notch.

Categories Soup/Stew Chicken Vegetable Low Fat Fall Winter Self

Yield Makes 4 servings

Number Of Ingredients 13

Spicy Asian Chicken Soup image

Steps:

Combine broth, soy sauce, sugar, chili sauce, lime juice, and ginger and boil 5 minutes. Meanwhile, toss chicken with cornstarch until completely coated. Add chicken and shiitakes to broth and simmer 15 minutes. Remove the pan from the heat and stir in snap peas, red pepper, zest, and cilantro. Let soup stand 2 to 3 minutes before serving.

Ingredients

1 can (48 oz) nonfat chicken broth
1/4 cup soy sauce
1 tbsp brown sugar
1/4 tsp Asian chili sauce (or 1/4 tsp red pepper flakes)
2 tbsp fresh lime juice
1-inch piece fresh ginger, peeled and cut in 8 slices
3/4 lb boneless chicken breasts, cut in thin 3-inch-long strips
3 tbsp cornstarch
1 cup sliced shiitake mushrooms (or white button mushrooms)
1 cup snap peas (or snow peas)
1 red bell pepper, cored, seeded and julienned
1 tsp lime zest
2 tbsp chopped fresh cilantro

More about "spicy chicken rice soup recipes"

CHICKEN AND RICE SOUP WITH GARLICKY CHILE OIL RECIPE

Web Feb 17, 2019 Heat ¼ cup plus 2 Tbsp. vegetable oil in a large saucepan over medium. Add garlic and cook, swirling pan often, until golden …
From bonappetit.com
4.7/5 (330)
Author Kat Boytsova
Servings 4

Get some prep out of the way. Peel and finely chop 1 small onion. Peel and thinly slice 6 garlic cloves. Rinse ⅔ cup white rice in a fine-mesh sieve until water runs clear.
Time to make the garlic-chile oil! (Doubling or tripling it wouldn't be a bad idea, just saying.) Heat ¼ cup plus 2 Tbsp. vegetable oil in a large saucepan over medium. Add garlic and cook, swirling pan often, until golden brown, 3–5 minutes; the garlic will continue to cook and darken slightly after it's off the heat, so be conservative here. Transfer to a small heatproof bowl, leaving 1 Tbsp. garlic oil in pot. Stir 2 tsp. crushed red pepper flakes into garlic oil in bowl; set aside.
Add the onion to the 1 Tbsp. of garlic oil that remains in the in saucepan and cook over medium heat, stirring occasionally, until onion is translucent and beginning to take on some color, about 5 minutes.
Pour in 8 cups water and stir to combine. Stir in rice, 1 lb. skinless, boneless chicken thighs, and 1 tsp salt. Bring to a boil, then reduce heat to low and bring to a gentle simmer. Simmer, uncovered, until chicken is cooked through, about 20 minutes.

Spicy Chicken Rice Soup Recipes

TEX-MEX CHICKEN AND RICE SOUP

SPICY CHICKEN RICE SOUP

A quick and delicious soup that you can have on the table in under a half hour. To make this into Chicken Tortilla Soup, leave out the rice and add 1/2 - 3/4 cup finely crushed corn tortilla chips.

EASY SPICY CHICKEN RICE SOUP

I got this recipe about three years ago from the back of a can of tomatoes (Delmonte, I think), and it's been a hit with my husband -- who isn't a soup fan generally. It's a very easy but good comforting winter soup that also freezes well. Also easy to double recipe.

SPICY ASIAN CHICKEN SOUP

Although this recipe has a long ingredients list, it's a snap to throw together, even when you're zapped by sneezes and sniffles. Best of all, you'll be feeling better in a flash - chicken soup is a true germ conqueror, and the spiciness kicks up the cure a notch.

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