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South-of-the-Border Spicy Chicken and Rice Soup Recipe


South-of-the-Border Spicy Chicken and Rice Soup Recipe

  • Soups
  • Chicken
  • Global Inspired
  • Chilis & Chowders
  • Easy & Healthy
  • Stovetop
  • Ready Rice
  • 5 - 15 MIN
South-of-the-Border Spicy Chicken and Rice Soup Recipe
  • Servings
  • Prep
  • Cook
  • Total
  • Spicy


  • Salty


About This Dish

A savory chicken, rice and bean soup that you can really make your own. Just add your favorite toppings like cilantro, avocado, onion, sour cream and more!


  • 1 Tbsp. olive oil
  • 1 Tbsp. all-purpose flour
  • 1 tsp. chili powder
  • ½ tsp. garlic powder
  • 1 (32 oz.) carton low-sodium chicken broth (4 cups)
  • 2 cups shredded rotisserie chicken
  • 1 (4 oz.) canned green chilies
  • 1 package UNCLE BEN’S® READY RICE® Long Grain & Black Beans
  • Optional Toppings: Sliced radish, chopped cilantro, sliced or cubed avocado, thinly sliced cabbage, chopped onion, crushed tortilla chips


  1. Heat olive oil in a Dutch oven over medium-high heat.
  2. Add flour, chili powder and garlic powder; cook, stirring constantly, 1 minute.
  3. Slowly add 1 cup chicken broth, stirring until smooth. Stir in remaining chicken broth. Bring to a boil and cook 1 minute.
  4. Reduce heat to a simmer. Stir in chicken, green chilies and rice. Reduce heat to low and cook 10 minutes.
  5. Divide among individual bowls and serve with optional toppings if desired.


Amount per serving (4 total)

Calories: 330
Total Fat: 13g 20%
Saturated Fat: 2.5g 12%
Trans Fat: 0g
Sodium: 380mg 16%
Carbohydrates: 27g 9%
Dietary Fiber: 2g 8%
Sugars: 2g
Protein: 28g
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