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Quick and Spicy Chicken Rice Soup Recipe

Quick and Spicy Chicken Rice Soup Recipe

Arkansas is the top rice-producing state in the country, so this recipe definitely represents our region. I'm a member of the Craighead County Farm Bureau Women's Committee, and one of our main promotions is rice.
TOTAL TIME: Prep/Total Time: 25 min. YIELD:8 servings


  • 2 cans (14-1/2 ounces each) chicken broth
  • 3 cups cooked rice
  • 2 cups cubed cooked chicken
  • 1 can (15-1/4 ounces) whole kernel corn, undrained
  • 1 can (11-1/2 ounces) V8 juice
  • 1 cup salsa
  • 1 can (4 ounces) chopped green chilies, drained
  • 1/2 cup chopped green onions
  • 2 tablespoons minced fresh cilantro
  • 1/2 cup shredded Monterey Jack cheese, optional


  • 1. In a large saucepan, combine the first nine ingredients. Bring to a boil. Reduce heat; cover and simmer for 15 minutes or until heated through. Sprinkle with cheese if desired. Yield: 8 servings.

Nutritional Facts

1 serving (1 cup) equals 210 calories, 3 g fat (1 g saturated fat), 31 mg cholesterol, 697 mg sodium, 27 g carbohydrate, 3 g fiber, 13 g protein.

Reviews for Quick and Spicy Chicken Rice Soup

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Reviewed Nov. 11, 2012

"I put this together on Sunday and we enjoy it all week for lunch. Delicious semi homemade soup!"

Reviewed Aug. 5, 2012

"I absolutely LOVE this recipe. I make it just about every week, even in the summer! I've shared this recipe with friends and have given containers of this soup to neighbors & friends, everyone loves it!! Thanks for such a quick,simple & delish soup recipe."

Reviewed Jan. 26, 2010

"Could not believe how quick and easy it was to make. My two picky eaters loved it!"

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