There’s something truly special about a bowl of soup that combines the comforting warmth of chicken with the bold flavors of spice and the satisfying heartiness of rice. This Chopt-inspired spicy chicken soup is the ultimate dish to energize you on a chilly evening or soothe your soul after a long day. With its rich flavor profile and easy-to-follow preparation, this recipe is here to elevate your cooking game and fill your home with irresistible aromas.
In this guide, we’ll walk you through every step of creating this flavor-packed dish while offering tips to customize it to your liking.
Table of Contents
Why You’ll Love This Chopt Spicy Chicken Soup Recipe with Rice
This recipe isn’t just about satisfying your hunger; it’s about creating an experience. Here’s why this soup is destined to become a favorite in your home:
- Bold Flavors: The perfect balance of spices elevates this soup, making every spoonful a treat for your taste buds.
- Wholesome Ingredients: Loaded with lean chicken, fresh vegetables, and hearty rice, it’s a meal that nourishes both your body and soul.
- Versatile: Whether you want a lighter option or a creamy twist, this recipe can be adapted to your preferences.
- Meal-Prep Friendly: Make it ahead and enjoy it throughout the week – it tastes even better as the flavors meld.
Ingredients You’ll Need for Chopt Spicy Chicken Soup with Rice
To bring this delicious soup to life, gather the following ingredients:
| Ingredient | Amount |
| Cooked chicken (shredded or diced) | 2 cups |
| White or brown rice | 1 cup |
| Chicken broth | 6 cups |
| Onion (chopped) | 1 medium |
| Garlic (minced) | 3 cloves |
| Bell pepper (chopped) | 1 large |
| Cayenne pepper | 1/2 teaspoon |
| Paprika | 1 teaspoon |
| Chili powder | 1 teaspoon |
| Olive oil | 2 tablespoons |
| Lime juice | 1 tablespoon |
| Cilantro (chopped) | 1/4 cup |
| Salt and pepper | To taste |
How to Make Chopt Spicy Chicken Soup with Rice (Step-by-Step)
Creating this soup is straightforward and rewarding. Follow these steps:
Preparing the Ingredients
- Start by prepping all your ingredients: chop the vegetables, shred or dice the cooked chicken, and measure out the spices. Having everything ready ensures a smooth cooking process.
Cooking the Soup
- Warm olive oil in a large pot over medium heat to begin sautéing the aromatics. Add the chopped onion and minced garlic, cooking until fragrant and slightly softened.
- Add the Spices: Stir in cayenne pepper, paprika, and chili powder. Let the spices bloom for 1-2 minutes to deepen their flavors.
- Build the Base: Pour in the chicken broth and bring the mixture to a gentle simmer.
- Incorporate the Chicken and Rice: Add the shredded chicken and rice to the pot, stirring to combine. Let the soup simmer until the rice is tender and the flavors meld together about 20-25 minutes.
Finishing Touches
- Add a splash of lime juice for brightness and adjust the seasoning with salt and pepper.
- Top with freshly chopped cilantro to add a vibrant burst of flavor.
Tips for Perfecting Your Spicy Chicken Soup with Rice
- Customize the Spice:
- Not everyone enjoys the same level of heat. Start with smaller amounts of cayenne and chili powder, tasting as you go, and adjust to your liking.
- Choose the Right Rice:
- Long-grain white rice or jasmine rice works best for this recipe. Brown rice can be substituted for a nutty flavor and extra nutrients, though it requires a longer cooking time.
- Make It Creamy:
- For a luxurious texture, stir in a splash of coconut milk or heavy cream before serving.
- Add Extra Veggies:
- Enhance the nutrition by including ingredients like corn, zucchini, or spinach.
- Meal Prep Like a Pro:
- Cook a larger batch and freeze individual portions for quick and satisfying meals on busy days.
Serving Suggestions for Chopt Spicy Chicken Soup with Rice
- Pair It With:
- Crusty bread or tortilla chips complement the soup’s bold flavors.
- A side salad for a refreshing contrast to the spicy warmth.
- Garnish Ideas:
- Top with a dollop of sour cream, avocado slices, or shredded cheese to balance the heat.
- Storage and Reheating:
- Store leftovers in a tightly sealed container in the fridge for up to three days. Slowly reheat on the stovetop, adding a splash of broth if the soup becomes too thick.
Chopt Spicy Chicken Soup with Rice
Equipment
- Large Pot or Dutch Oven
- Wooden spoon or spatula
- Knife and cutting board
- Measuring Cups and Spoons
- Can opener (if using canned ingredients)
- Ladle for serving
Ingredients
- 1 tbsp olive oil
- 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 onion, finely chopped
- 3 cloves garlic, minced
- 1 tsp ground cumin
- 1 tsp chili powder
- 1/2 tsp paprika
- 1/2 tsp salt
- 1/4 tsp black pepper
- 4 cups chicken broth
- 1 can diced tomatoes
- 1 can black beans, drained and rinsed
- 1 cup long-grain white rice, uncooked
- 1 cup frozen corn kernels
- 1 jalapeño pepper, seeded and finely chopped
- 1/4 cup chopped fresh cilantro
- 1 lime, cut into wedges for serving
Instructions
Prepare the Aromatics:
- Heat the olive oil in a large pot or Dutch oven over medium heat.
- Add the chopped onion and sauté until it becomes translucent (about 3-4 minutes).
- Add the minced garlic and cook for another minute until fragrant.
Season the Chicken:
- Add the bite-sized chicken pieces to the pot. Season with ground cumin, chili powder, paprika, salt, and pepper.
- Cook the chicken until it’s no longer pink and is browned on all sides (about 5-6 minutes).
Add the Liquids:
- Pour in the chicken broth and bring to a boil.
- Stir in the diced tomatoes, black beans, and rice. Reduce the heat to low, cover the pot, and simmer for 20 minutes, or until the rice is tender and cooked through.
Incorporate the Veggies:
- Stir in the frozen corn and jalapeño pepper (if using).
- Cook for an additional 5 minutes or until the corn is heated through.
Finish and Serve:
- Remove from heat and stir in the chopped cilantro.
- Serve hot, garnished with fresh lime wedges on the side for added freshness.
Storing Leftovers:
- Store any leftovers in a sealed container in the fridge for up to three days. To reheat, gently warm the soup on the stovetop, adding a splash of broth if the soup thickens.
Notes
- Customizing the Spice Level: Adjust the heat by adding more or less jalapeño pepper. For a milder version, omit the jalapeño entirely.
- Using Leftover Chicken: If you have pre-cooked chicken, you can easily substitute it. Just add it at the end of the cooking process to avoid overcooking.
- Alternative Protein Sources: Feel free to substitute the chicken with chickpeas, tofu, or another plant-based protein for a vegetarian option.
- Storage Tips: Leftovers can be stored in a sealed container in the fridge for up to three days. Reheat gently on the stovetop, adding a splash of broth if the soup becomes too thick.
- Freezing Option: If you wish to freeze this soup, make sure to cool it completely before transferring to freezer-safe containers. It can be frozen for up to 3 months.
FAQ Section
Can I make this soup ahead of time?
Yes! You can prepare this soup a day ahead. Warm it slowly before serving for optimal taste.
Can I freeze Chopt spicy chicken soup with rice?
Absolutely. Freeze it in individual portions for up to 3 months. Let it defrost in the refrigerator overnight, then gently reheat it on the stovetop.
How do I adjust the spice level?
Simply reduce the amount of cayenne pepper and chili powder for a milder flavor. For extra heat, add diced jalapeños or a pinch of crushed red pepper flakes.
Which variety of rice is ideal for this recipe?
Long-grain white rice is ideal, but you can use jasmine, basmati, or even wild rice for a unique twist.
Can I make this soup vegetarian?
Yes! Replace the chicken with chickpeas or tofu and swap the chicken broth for vegetable broth.
Conclusion: Your Bowl of Bold and Comforting Flavor
With its tantalizing blend of spices, tender chicken, and hearty rice, this Chopt-inspired spicy chicken soup delivers on every level. Whether you’re enjoying it as a quick weeknight dinner or a comforting meal on a cold day, this recipe is sure to impress.
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