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Spicy Chicken and Rice Chowder

  • Author: Mary
  • Prep Time: 15 minutes
  • Cook Time: 40 minutes
  • Total Time: 55 minutes


This hearty soup is filling, spicy, so warm, and perfect for cold weather.


Units Scale
  • 6 slices bacon
  • 2 tsp minced garlic
  • 2 large shallots, diced
  • 3 chicken breasts, cubed
  • 2 Tbsp adobo sauce
  • 2 chipotle peppers in adobo sauce, minced
  • 1 bell pepper, diced
  • 3 stalks celery, diced
  • 6 cups chicken broth*
  • 1 cup uncooked wild rice mix, rinsed
  • 2 tsp salt
  • 2 cups milk
  • 1/4 cup flour
  • pepper
  • thinly sliced green onions
  • grated cheddar cheese
  • sour cream


  1. Cut the bacon into small slices, and cook in a large stew pot until crispy. Keeping the bacon grease in the pot, remove the bacon and set aside.
  2. Over medium heat, add the garlic and shallots to the bacon grease and cook for about 4 minutes. Push the shallots and garlic to the side of the pot, and add the cubed chicken and adobo sauce. Cook until the chicken is starting to brown.
  3. Add the minced chipotle peppers, bell pepper, and celery. Cook for until the vegetables are beginning to soften, about 5 minutes. If needed, add olive oil.
  4. Add the chicken broth and rice, and bring the mixture to a boil, stirring frequently. Turn the heat down and let the soup simmer for 35 minutes, stirring occasionally (to prevent the rice from sticking to the bottom).
  5. In a separate bowl, whisk the flour into the milk until completely incorporated. Add this mixture to the soup, and let it simmer another 10 minutes, or until thickened. Season with pepper.
  6. Serve topped with the bacon, sour cream, cheddar cheese, and green onions.