Hearty Chicken Asopao with Vegetables

By AislePrompt Editorial · Published 2026-04-06 · Updated 2026-04-06

A soul-warming Puerto Rican rice soup loaded with tender chicken, colorful vegetables, and rich broth for cozy comfort. This Puerto Rican-inspired soup recipe, ready in about 45 minutes, pairs olive oil, chicken breast, onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 400 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2 tablespoons olive oil
• 1 pound, cubed chicken breast
• 1 medium, diced onion
• 2 cloves, minced garlic
• 1 medium, diced tomato
• 1 cup, diced carrot
• 1 cup, diced zucchini
• 1/2 cup, diced bell pepper
• 2 cups chicken broth
• 1 teaspoon adobo seasoning
• 1 cup white rice
• 1/4 teaspoon salt

The stock pot we’d simmer this in → Best Stock Pots for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Heat 2 tablespoons olive oil in a large pot over medium heat. Add 1 pound chicken breast cubes and cook for 5 minutes until browned on all sides, then set aside.
2. Step 2: Add 1 diced medium onion, 2 minced garlic cloves, and 1 diced medium tomato to the pot. Sauté for 5 minutes until onion is soft and translucent.
3. Step 3: Stir in 1 cup diced carrots, 1 cup diced zucchini, 1/2 cup diced bell pepper, 2 cups chicken broth, 1 teaspoon adobo seasoning, and 1 cup white rice. Bring to a simmer, then return chicken to the pot.
4. Step 4: Cover and cook for 25 minutes on low heat until rice is tender and vegetables are cooked through, stirring occasionally to prevent sticking.
5. Step 5: Season with 1/4 teaspoon salt. Let rest for 5 minutes before serving.