Fiesta Chicken Soup Recipe -
Fiesta Chicken Soup Recipe
  • READY IN 40 mins

Fiesta Chicken Soup

Recipe by  

"This is a great and different chicken and rice soup. Serve with cornbread or tortilla chips. Encourage your guests to squeeze a little lime juice into their soup. It's great! Garnish with fresh cilantro."

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Ingredients Edit and Save

Original recipe makes 5 servings Change Servings
  • PREP

    20 mins
  • COOK

    20 mins

    40 mins


  1. Combine rice and 1 cup water in a small saucepan. Bring to a boil, then reduce heat, cover and simmer 20 minutes, until rice is tender.
  2. Coat a large saucepan with cooking spray and place over medium heat. Cook chicken, bell pepper, onion, chili powder and garlic powder 5 minutes, stirring often. Pour in broth and corn. Stir in 1 cup cooked rice. Bring to a boil, then reduce heat and simmer 10 minutes, until chicken is no longer pink. Serve with lime wedges.
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Reviews More Reviews

Most Helpful Positive Review
Feb 16, 2006

Great soup! I think next time I'll add more chicken broth so it's a little more "soupy"! Thanks Sarah!

Most Helpful Critical Review
Sep 24, 2003

The soup was okay. Not exactly what I'd call a fiesta. Adding lime juice directly to the soup helped. Also real garlic instead of powder is best. It was quick to make, I'll give it that much. I dunno, it needs something else.


14 Ratings

Feb 22, 2010

A nice place to start. For the most part I started out following the directions. I did replace the bell pepper with diced canned chilies as I didn’t have a pepper on hand and thought the mild chilies were in keeping with the ‘Fiesta’ theme. I also used hominy in place of the corn, just personal preference. When the soup was done I did a taste test and although good, it simply didn’t shout FIESTA, I personally prefer a more spicy and robust flavor. I proceeded to add cumin, oregano, fresh minced garlic, original Rotel tomatoes and a wedge of jalapeno pepper. I removed the jalapeno and discarded after the soup had simmered a bit. I also increased the amount of broth. I made my own chicken stock and added the rice directly to the pot. I had made lobster stew for my husband and made this soup for myself, as he doesn’t care for hominy. For lunch we were having leftovers, hubby took a taste of this soup and fell in love with it, had to heat him a bowl! Said he liked the hominy in this dish! What a shock! Give the hominy a whirl, its bland flavor compliments the spicy flavors and the chewy texture makes for a nice comfort food. A definite keeper with the changes.

Dec 11, 2008

I have this recipe "almost" but I add a couple of sliced carrots, celery, fresh garlic, fresh jalapeno and a can of Rotel, undrained. I also use 2 or 3 cans of broth. In other words, it is a really good base soup and you can add whatever your family enjoys, to it.

Sep 20, 2006

I have this recipe also, but I add 1 jalepeno at the beginning and saute it with onion, and garnish with shredded cheese and cilantro.. Yum

Sep 11, 2003

This is an excellent and easy to make recipe. I passed it on to several friends who have enjoyed it as well.

Aug 28, 2009

Very good! I added a can of black beans and about a cup of salsa. I also added some cumin. My family loved it!

Nov 02, 2007

So easy to make and tasty - I didn't alter the spices at all. I doubled the recipe for an event at my daughter's school, and I used one red and one green pepper for added color.


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  • Calories
  • 268 kcal
  • 13%
  • Carbohydrates
  • 38.3 g
  • 12%
  • Cholesterol
  • 53 mg
  • 18%
  • Fat
  • 2.4 g
  • 4%
  • Fiber
  • 3.3 g
  • 13%
  • Protein
  • 25.6 g
  • 51%
  • Sodium
  • 322 mg
  • 13%

* Percent Daily Values are based on a 2,000 calorie diet.

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