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Nutrition Facts
Serving Size 678 g
(Approx. 4 Servings)
Amount Per Serving
Calories 330 Calories From Fat 45
% Daily Value*
Total Fat 5 g 8%
Saturated Fat 1 g 5%
Trans Fat 0.0 g
Cholesterol 40 mg 13%
Sodium 820 mg 34%
Total Carbohydrate 49 g 16%
Dietary Fiber 2 g 8%
Sugars 5 g
Protein 21 g
Vitamin A 60% Iron 2%
Vitamin C 15% Calcium 2%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.

Texas Chicken and Rice Soup

Prep Time
10 minutes
Cook Time
20 minutes
Total Time
30 minutes
4  People


Recipe makes 4 Servings

1 medium jalapeño
1 Tbsp olive oil, divided use
1 large chicken breast, diced
1 Tsp smoked salt
1 cup(s) sweet onion, finely diced
1/2 cup(s) celery, finely diced
1/2 cup(s) carrrot, finely diced
1 Tsp fresh garlic, finely minced
1 medium bay leaf
1/2 Tsp cumin
3 Oz diced Hatch chilies, mild
8 cup(s) chicken stock
1 cup(s) smoked basmati rice, cooked according to package directiona
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Roast jalapeño over an open flame on stove top, on a grill or under a broiler until outside is well charred. Set aside.
Heat a large soup pot over medium-high. Add half of oil to pan, then add chicken and salt. Sauté chicken until nicely browned on outside, but still tender, about 3 to 4 minutes. Remove chicken from pan and reserve.
Add remaining oil, onion, celery, carrot, garlic, bay leaf and cumin to pan. Cook until carrots begin to soften, about 6 to 7 minutes.
Peel charred outside off of jalapeño. Remove seeds and dice. Add jalapeño and Hatch chilies to pan. Sauté 1 to 2 minutes to blend flavors.
Add chicken and stock to pan and simmer for 10 minutes. Add basmati rice to soup just to warm through, about 1 minute.
Chef’s tip: roasting jalapeños will make them more mellow and soften their heat. For spicier soup, sauté raw chopped jalapeño with onion. Also, For a homemade soup experience try using our "Grilled Chicken Stock" recipe.


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