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Quick and Spicy Chicken Rice Soup

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.
  • Makes
    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


  • 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.
Nutrition Facts
1 cup: 210 calories, 3g fat (1g saturated fat), 31mg cholesterol, 697mg sodium, 27g carbohydrate (5g sugars, 3g fiber), 13g protein.

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Average Rating:
  • grjen
    Jan 16, 2018

    Simple and delicious soup. I made with ground beef instead of chicken. Didn't have V8 so used whole jar of salsa and left out green chilies. Added a can of kidney beans. This was also good meatless. 2 cans chicken broth, 1 can beans, 1 can corn, 1 jar salsa, and a cup or 2 of cooked rice. Easy and delicious.

  • chrissy8031
    Nov 11, 2012

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

  • Cookie1229
    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.

  • sharivw
    Jan 26, 2010

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