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Creamy Jalapeño Chicken and Rice Soup

This Creamy Jalapeño Chicken and Rice Soup is my original restaurant-inspired creation, made with fresh jalapeños, tender chicken, basmati rice, and a rich, creamy chicken broth. The secret is using a flavorful chicken base to create a delicious balance of savory richness and gentle heat. Now adapted into a smaller, family-sized recipe for you to enjoy at home!
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 10 people
Course: Soup
Cuisine: American
Ingredients Instructions

Ingredients
  

  • 3 medium Jalapeños (Finely diced)
  • ½ medium red onion (Diced)
  • 1 stalk Celery (Diced)
  • 5 cloves Garlic (Minced)
  • 2 tablespoons Olive oil (For sautéing vegetables)
  • 3 tablespoons Unsalted butter (For making the roux)
  • ¼ cup All-purpose flour (For thickening the soup)
  • 6 cups Chicken broth (Use rich, flavorful broth or water mixed with chicken base according to package directions)
  • 1½ cups Heavy whipping cream
  • 4 oz Cream cheese (softened)
  • 4 oz Parmesan cheese (Freshly grated)
  • 2 cups Cooked chicken (Diced or shredded)
  • 2 cups cooked basmati rice (Cooked separately in chicken broth)
  • Salt (To taste)

Method
 

  1. Sauté the Vegetables
    Heat the olive oil in a large soup pot over medium heat. Add the diced onion, celery, jalapeños, and minced garlic. Cook for approximately 8–10 minutes, stirring occasionally, until the vegetables are softened and fragrant.
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  2. Add the Chicken Broth
    Pour 6 cups of rich, flavorful chicken broth into the pot with the sautéed vegetables. If using water and chicken base instead, prepare the broth according to the package directions. Stir well and bring the mixture to a gentle boil over medium-high heat.
  3. Prepare the Roux
    While the chicken broth is heating, melt 3 tablespoons of unsalted butter in a separate saucepan over medium-low heat. Add ¼ cup of all-purpose flour and whisk continuously for approximately 2–3 minutes, until the mixture is smooth and the raw flour taste has cooked out. Keep the roux light in color, being careful not to brown it.
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  4. Add the Heavy Cream
    Add the Heavy Cream and Cheeses
    Once the chicken broth and vegetables come to a gentle boil, reduce the heat to low. Slowly pour in 1½ cups of heavy whipping cream, stirring gently to combine.
    Add 4 oz of softened cream cheese and stir until completely melted and smooth. Gradually add 4 oz of freshly grated Parmesan cheese, stirring continuously until fully incorporated.
    Keep the soup over low heat, stirring occasionally. Avoid boiling rapidly after adding the cream and cheeses.
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  5. Thicken the Soup
    Gradually whisk about 1 cup of the hot soup broth into the prepared roux until smooth and free of lumps. Slowly pour the roux mixture back into the soup pot, stirring continuously. Keep the heat on low and allow the soup to simmer gently for 5–10 minutes, stirring occasionally, until it thickens and develops a smooth, creamy consistency.
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  6. Add the Chicken and Rice
    Add 2 cups of cooked, diced or shredded chicken and 2 cups of cooked basmati rice to the creamy soup. The rice should be cooked separately in flavorful chicken broth before adding it to the pot.
    Stir gently to combine. Continue cooking over low heat for approximately 5–10 minutes, stirring occasionally, until the chicken and rice are heated through.
  7. Adjust the Consistency and Seasoning
    If the soup becomes too thick, gradually add a little water or chicken broth, stirring until you reach your desired consistency.
    Taste the soup and adjust the salt as needed. Remember that chicken base already contains salt, so season carefully.
    Allow the soup to heat through gently, then serve warm and enjoy!