If you’re looking for a comforting and hearty soup that hits all the right notes, you’re going to want to try this Chicken and Tomato Rice Soup Recipe. I absolutely love how this soup combines tender chicken, vibrant bell peppers, savory spices, and creamy cheese in a way that’s just cozy yet full of flavor — perfect for any day you need some soul food. Stick around because I’m excited to share all my tips to help you nail this fan-freaking-tastic soup every time!

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Why You’ll Love This Recipe

Easy, One-Pot Wonder: Everything cooks together, meaning fewer dishes and a flavor-packed broth that literally tastes like a hug.
Balanced Flavors: You get smoky spices, fresh peppers, tangy tomatoes, and cheesy richness—all balanced beautifully.
Customizable Comfort: Whether you want it spicy, loaded with toppings, or dairy-free, this recipe is a great base for your favorite tweaks.
Family-Friendly and Filling: My family goes crazy for it, and I bet yours will too—perfect for weeknights or cozy weekends.

Chicken and Tomato Rice Soup Recipe - Recipe Step

Ingredients You’ll Need

The ingredients in this Chicken and Tomato Rice Soup Recipe come together in perfect harmony. I always recommend using fresh, colorful bell peppers to keep it vibrant and basmati rice for fluffy grains that don’t turn mushy. Once you prep the ingredients, the rest is a breeze.

Chicken and Tomato Rice Soup Recipe - Ingredients

Olive oil: Adds richness and helps sauté without overpowering flavors.
Butter: For that golden start and a slightly creamy base.
Chicken thighs: I prefer thighs for tenderness and flavor over breasts.
Onion: Gives the soup a sweet, aromatic foundation.
Red, orange, and yellow bell peppers: They brighten the soup and add natural sweetness.
Garlic: A must for that subtle kick and depth.
Flour: Helps thicken the broth just right.
Chicken bouillon powder: Boosts that savory umami I crave.
Spices (salt, chili powder, cumin, smoked paprika, pepper, oregano): Blended together, they build this warmth that you’ll want to come back for.
Long-grain white rice (basmati preferred): Keeps the texture light, not gloopy.
Black beans: Adds heartiness and protein, plus a lovely earthy flavor.
Diced green chilies: Keeps it mild but introduces a subtle zing.
Crushed tomatoes: The base for that tangy, comforting tomato flavor.
Low sodium chicken broth: I go with low sodium so I can control salt levels.
Cornstarch: Mixed with broth, it’s how you get the perfect soup thickness.
Pepper Jack cheese: This is the creamy, melty finishing touch I swear by.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love that this Chicken and Tomato Rice Soup Recipe is super adaptable. Over time, I’ve played around to suit what’s in my fridge or meet dietary needs—so don’t hesitate to experiment and make it your own!

Mild to Spicy: When I want a little extra heat, I add diced jalapeños or swap the mild green chilies for hot ones—perfect if you love a kick.
Dairy-Free: You can skip the cheese or use a plant-based alternative without losing too much creaminess.
Veggie Boost: Adding corn, zucchini, or spinach makes this soup even heartier and packs in more nutrients.
Grain Swap: I’ve tried brown rice or quinoa too—it changes the texture but keeps it filling.

How to Make Chicken and Tomato Rice Soup Recipe

Step 1: Sauté Your Chicken and Onions

Start by melting butter in olive oil over medium-high heat in a large Dutch oven or soup pot. When the butter is melted and bubbling, add the thinly sliced chicken thighs and onions. Cook them together for about 3 minutes until the chicken starts to lose its pink color and the onions soften slightly. This step builds the foundation of flavor, so don’t rush it. Use a wooden spoon to break up pieces a little as they cook for even browning.

Step 2: Add Bell Peppers, Garlic, Flour, and Seasonings

Next, toss in the red, orange, and yellow bell peppers, along with the minced garlic. Stir everything together and let it cook while stirring constantly for 2 minutes. This short sauté helps the peppers soften but keeps that fresh snap we want later. Sprinkle the flour and all your spices over the mixture, stirring constantly to combine and cook out the raw flour taste—this thickens your soup beautifully later on.

Step 3: Combine Rice, Beans, Tomatoes, and Broth

Stir in the uncooked rice, rinsed black beans, diced green chilies, crushed tomatoes, and three cans of your chicken broth. Now, mix the cornstarch with the last can of broth to create a smooth slurry, then add that to the pot as well. Turn the heat up to high until the soup reaches a boil, then reduce to medium-low and let it simmer gently. Stir occasionally, and cook for about 8-12 minutes, or until the rice is tender and the soup has thickened. You’ll want to keep an eye on the rice—it cooks at different speeds depending on your stove and pot, so check after 8 minutes.

Step 4: Finish with Cheese and Adjust Consistency

Remove the pot from heat and stir in the freshly grated Pepper Jack cheese until melted and creamy. If you find your soup a little too thick, feel free to add a splash of extra chicken broth or even water until it reaches your preferred consistency. Taste and adjust seasoning if needed—sometimes a pinch more salt or a dash of hot sauce at this point really brings it all home.

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Pro Tips for Making Chicken and Tomato Rice Soup Recipe

Use Thinly Sliced Chicken Thighs: I learned that slicing chicken thighs thin lets them cook quickly and stay tender rather than dry.
Don’t Skip Stirring: Stir often during cooking to prevent rice from sticking and ensure even heat distribution.
Control the Spice Level: The chili powder and green chilies bring mild heat, but you can amp it up safely by adding hot sauce at the end.
Cheese Last: Always stir cheese in after removing from heat to keep it creamy without breaking or clumping.

How to Serve Chicken and Tomato Rice Soup Recipe

Chicken and Tomato Rice Soup Recipe - Serving

Garnishes

When I serve this soup, I love topping it with crunchy tortilla chips or strips for texture, a handful of fresh cilantro for brightness, a dollop of sour cream to balance the heat, and diced avocados for creaminess. A squeeze of lime juice right before eating adds that zingy lift that makes each spoonful sing. And if you like some extra zing, a few drops of hot sauce never hurt.

Side Dishes

This soup is so hearty I often serve it as a main, but a simple green salad or some warm, crusty bread makes a lovely side. Sometimes I’ll throw on a side of roasted corn salad or guacamole and chips if we’re making it a Tex-Mex style dinner night.

Creative Ways to Present

For a fun twist when friends come over, I like serving the soup in mini bread bowls or even individual flour tortilla bowls—makes it feel extra special without extra effort. Layer your garnishes in small bowls so guests can customize their bowls, which always sparks good conversation and smiles.

Make Ahead and Storage

Storing Leftovers

Whenever I have leftovers—which is rare because everyone devours this—I store the soup in an airtight container in the fridge for up to 4 days. The flavors actually deepen after sitting overnight, which is a nice bonus!

Freezing

I’ve frozen this soup a couple of times with great success. Just make sure to cool it completely before freezing in freezer-safe containers. When thawed, the rice tends to soak up broth, so you might want to add a bit of extra chicken broth or water when reheating to loosen it up.

Reheating

To reheat, I prefer warming it gently on the stove over medium-low heat with a splash of extra broth. This brings the soup back to life without the cheese separating or the chicken toughening up.

FAQs

Can I use chicken breasts instead of thighs in this Chicken and Tomato Rice Soup Recipe?

Yes, you can use chicken breasts if you prefer. Just keep in mind that breasts cook faster and can dry out more easily, so watch your cooking times carefully. Slicing them thinly, like the thighs, helps keep the chicken tender and juicy in the soup.
Is it possible to make this soup in a slow cooker?

Absolutely! Just brown the chicken and sauté the veggies ahead of time for extra flavor, then combine all ingredients in your slow cooker. Cook on low for 4-6 hours or until the rice is tender. Add cheese just before serving to keep it creamy.
What if I don’t have cornstarch—can I thicken the soup another way?

If you don’t have cornstarch, you can use all-purpose flour or arrowroot powder as a thickener. Just mix it with cold broth before adding so you don’t get lumps, and cook the soup a bit longer to activate the thickener.
How do I make this soup vegetarian?

To make a delicious vegetarian version, swap chicken broth for vegetable broth and omit the chicken, or substitute with hearty beans or tofu for protein. Adjust seasonings to taste to keep the soup flavorful and satisfying.
Can I prepare this Chicken and Tomato Rice Soup Recipe ahead of time?

Yes, this soup actually tastes even better a day later because the flavors meld beautifully. Prepare it completely, store in the fridge overnight, and reheat gently when you’re ready to enjoy.

Final Thoughts

This Chicken and Tomato Rice Soup Recipe has earned a special place in my kitchen because it’s one of those meals that feels like a warm embrace on a busy or chilly day. I love how approachable it is but with layers of flavor that impress family and friends every time. If you want a soup that’s straightforward, customizable, and just downright delicious, I promise giving this a try will be a decision you won’t regret. So grab your pot and get ready for some seriously satisfying soup magic!