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Spicy Chicken and Rice Soup

Course Comfort Food, Dinner, Lunch, Soup
Cuisine American
Author Terri


  • 3 chicken breasts, cubed
  • 1 22.6 oz cream of chicken soup
  • 32 oz chicken broth
  • 4 oz can diced jalapenos, do not drain.
  • 1/4 cup butter
  • 3 carrots, peeled and sliced thin
  • 2 stalks celery, sliced
  • 1/2 cup onions, chopped
  • 3 cloves garlic, minced
  • 1 cup sour cream
  • 4 cups pepper jack cheese, grated
  • 2 cups cooked rice
  • Salt and pepper to taste
  • Sourdough bread bowls, optional


  1. In a large saucepan filled with water, add chicken and bring to a boil.
  2. Lower flame and continue to cook until chicken is cook thoroughly.
  3. Drain water and rinse chicken. Set aside.
  4. In a large saucepan over medium heat, melt butter (I used the same pan).
  5. Add onions, garlic, carrots, celery and cook for about 10 minutes or until tender, stirring occasionally.
  6. Pour chicken soup, chicken broth, chicken pieces and diced jalapenos in with veggies.
  7. Bring to a boil, reduce heat to low and simmer for an additional 10-15 minutes.
  8. Remove from heat, add sour cream and cheese. Stir.
  9. Make rice according to package directions, set aside.
  10. Add rice to soup, stir, season with salt and pepper and serve hot.
  11. Enjoy!