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Spicy Chicken and Rice Soup

User Rating 4.5 Star Rating (2 Reviews)


This spicy chicken soup gets heat from jalapeno hot sauce and tomatoes with chiles.


  • 1 tablespoon oil
  • 2 boneless chicken thighs, skin removed, cut in 1/2-inch cubes
  • 1 cup chopped onion
  • 4 medium cloves garlic, minced
  • 1 package (10 ounces) frozen chopped spinach, thawed, moisture squeezed out
  • 1 can chicken broth, low sodium, about 1 1/2 cups
  • 3/4 cup salsa, medium
  • 1/2 teaspoon jalapeno hot sauce
  • 2 tablespoons chili powder
  • 1/2 teaspoon cayenne pepper
  • 1 can stewed tomatoes or 1 can diced tomatoes with green chiles
  • 1 bay leaf
  • 2/3 cup raw brown rice


Put oil in very hot pan, add chicken, onion and garlic. Stir-fry quickly until the chicken is lightly browned and seared on all sides.

Transfer the chicken mixture to the slow cooker along with remaining ingredients. Add enough water to fill a 3 1/2- to 4-quart pot about 2/3 full. Cook on LOW for 6 to 8 hours. If you need to add more water before serving, turn to high to heat through.

Makes a thick soup, almost a stew consistency. It is slightly spicy. If you want it spicier, use hotter salsa, more chili powder, more cayenne, and/or more jalapeno sauce.
Serves 6 to 8.

Serve with a spoonful of fat-free sour cream and some chopped green onion on the soup.

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User Reviews

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 5 out of 5
Very, Very Good!, Member CarrieGee

This soup was warming and delicious, and really easy to throw together. I added an extra two cups of chicken broth at the end to ""loosen it up"" a bit, because you're right, it was very thick. My husband wasn't so sure about it while it was cooking, but once he tasted it he ended up having three bowls! This is a perfect winter meal that we'll be enjoying again and again. Thank you for another terrific recipe!

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