Chopt Spicy Chicken Soup with Rice
A comforting and flavorful spicy chicken soup with rice that’s perfect for a cozy meal. Packed with bold flavors and easy to make, this recipe is sure to be a hit!
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.