Spicy Chicken Rice Soup
Warm up with a bowl of Spicy Chicken Rice Soup, a bold and satisfying one-pot meal that's brimming with flavor and nourishment. This vibrant soup features tender shredded chicken breast, hearty white rice, and a medley of aromatic vegetables, all simmered in a savory chicken broth infused with spices like cumin, paprika, and a touch of red chili flakes for just the right amount of heat. A hint of crushed tomatoes adds depth, while fresh cilantro and a squeeze of lime brighten each spoonful. Perfect for cozy nights or meal prep, this easy-to-make recipe offers a comforting balance of spice and zest, ready in under an hour. Whether you’re craving a spicy twist on classic chicken soup or need a filling, gluten-free option, this Spicy Chicken Rice Soup is sure to become a household favorite.
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Recipe Information
Ingredients
- 1 lb Chicken breast
- 1 cup White rice
- 6 cups Chicken broth
- 2 cups Water
- 2 tbsp Olive oil
- 1 medium (diced) Yellow onion
- 4 minced Garlic cloves
- 2 medium (sliced) Carrot
- 2 diced Celery stalks
- 1 cup Crushed tomatoes
- 1 small (finely diced) Jalapeño pepper
- 1 tsp Paprika
- 1.5 tsp Ground cumin
- 0.5 tsp Red chili flakes
- 1 tsp Salt
- 0.5 tsp Black pepper
- 0.25 cup (chopped) Fresh cilantro
- 1 cut into wedges Lime
Instructions
Heat the olive oil in a large pot or Dutch oven over medium heat.
Add the diced onion, garlic, carrot, celery, and jalapeño to the pot. Sauté for 5–7 minutes, stirring frequently, until the vegetables are softened and aromatic.
Stir in the paprika, ground cumin, red chili flakes, salt, and black pepper. Cook for 1 minute to toast the spices.
Pour in the chicken broth, water, and crushed tomatoes. Stir well to combine, and bring the mixture to a boil.
Add the chicken breast to the pot and reduce the heat to a simmer. Cover and cook for 15–20 minutes, or until the chicken is fully cooked and tender.
Remove the chicken from the pot and shred it using two forks. Set it aside.
Add the rice to the pot, cover, and simmer for 12–15 minutes, or until the rice is fully cooked and tender.
Return the shredded chicken to the pot and stir well to combine. Adjust the seasoning with additional salt or pepper if needed.
Remove the soup from the heat and stir in the freshly chopped cilantro.
Serve the soup hot, garnished with a wedge of lime for squeezing over the top before eating.
Nutrition Facts
Calories |
1474 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 47.7 g | 61% | |
| Saturated Fat | 9.0 g | 45% | |
| Polyunsaturated Fat | 4.9 g | ||
| Cholesterol | 390 mg | 130% | |
| Sodium | 7676 mg | 334% | |
| Total Carbohydrate | 106.3 g | 39% | |
| Dietary Fiber | 19.6 g | 70% | |
| Total Sugars | 28.7 g | ||
| Protein | 160.5 g | 321% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 581 mg | 45% | |
| Iron | 13.1 mg | 73% | |
| Potassium | 4992 mg | 106% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
