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Spicy Chicken Soup

Spicy Chicken and Rice Soup Recipe

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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Calories: 370
Ingredients Method Notes

Ingredients
  

  • 1 lb boneless, skinless chicken thighs, cut into bite-sized pieces
  • 1 tbsp olive oil
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 1 jalapeño, seeded and minced
  • 1 chipotle pepper in adobo sauce, minced, plus 1 tsp adobo sauce
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • 1 can (14.5 oz) diced tomatoes, undrained
  • 4 cups chicken broth
  • ½ cup uncooked long-grain white rice, rinsed
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 cup frozen corn kernels
  • Salt and black pepper
  • Juice of 1 lime
  • For serving: fresh cilantro, diced avocado, crumbled tortilla chips, sour cream

Method
 

  1. Heat oil in a large pot over medium-high heat. Season chicken with salt and pepper, then sear until golden, about 5 minutes. Remove from pot.
  2. Add onion, garlic, jalapeño, cumin, and smoked paprika to the pot. Cook 3 to 4 minutes until softened. Stir in chipotle pepper and adobo sauce.
  3. Add tomatoes, broth, rice, beans, and corn. Bring to a boil, then reduce heat and simmer 15 to 18 minutes until rice is tender and chicken is cooked through. Season with salt and pepper.
  4. Stir in lime juice. Ladle into bowls and top with cilantro, avocado, tortilla chips, and sour cream. Serve hot.

Notes

The soup thickens as it sits because the rice continues to absorb liquid. If you plan to have leftovers, you might cook the rice separately and add it to each bowl instead, or simply thin the reheated soup with a little extra broth.