Description
A hearty and flavorful Chicken Tomato Rice Soup that combines tender chicken thighs, colorful bell peppers, and aromatic spices simmered with rice and black beans in a savory tomato broth. Finished with melted Pepper Jack cheese and customizable garnishes for a comforting and satisfying meal.
Ingredients
Scale
Soup Base
- 2 tablespoons olive oil
- 1 tablespoon butter
- 1 pound chicken thighs, thinly sliced into 2-inch pieces
- 1/2 large onion, thinly sliced
- 1 red bell pepper, thinly sliced then halved
- 1 orange bell pepper, thinly sliced then halved
- 1 yellow bell pepper, thinly sliced then halved
- 4 cloves garlic, minced
- 2 tablespoons flour
- 2 teaspoons chicken bouillon powder
- 1 teaspoon salt
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon black pepper
- 1/2 teaspoon dried oregano
- 3/4 cup long-grain white rice (preferably basmati), uncooked
- 1 (15 oz.) can black beans, rinsed and drained
- 1 (4 oz.) can mild diced green chilies
- 1 (14 oz.) can crushed tomatoes
- 4 (14.5 oz.) cans low sodium chicken broth
- 2 tablespoons cornstarch
- 1 cup freshly grated Pepper Jack cheese, or more to taste
Garnish Options
- Tortilla chips or strips
- Fresh cilantro
- Sour cream
- Avocados
- Tomatoes
- Lime juice
- Hot sauce, to taste
Instructions
- Sauté chicken and onions: Heat the butter in olive oil over medium-high heat in a large Dutch oven or soup pot. Add the sliced chicken thighs and onions, sautéing for about 3 minutes until the chicken begins to brown and onions soften.
- Add bell peppers, garlic, flour, and spices: Stir in the red, orange, and yellow bell peppers, minced garlic, and flour along with all seasonings—chicken bouillon powder, salt, chili powder, ground cumin, smoked paprika, black pepper, and dried oregano. Cook while stirring constantly for 2 minutes to combine flavors and lightly toast the flour.
- Add rice, beans, tomatoes, and broth: Incorporate the uncooked rice, black beans, diced green chilies, crushed tomatoes, and three cans of chicken broth into the pot. Mix the cornstarch with the last can of chicken broth until smooth, then pour it into the soup. Bring the mixture to a boil.
- Simmer the soup: Reduce heat to medium-low and let the soup simmer, stirring occasionally, for 8 to 12 minutes or until the rice is fully cooked. Cooking time may vary depending on how fast the soup reaches boiling; check the rice periodically to avoid overcooking.
- Finish with cheese and adjust consistency: Remove the soup from heat and stir in the freshly grated Pepper Jack cheese until melted and creamy. If the soup is too thick, add extra chicken broth or water to thin it to your desired consistency.
- Serve with garnishes: Ladle individual servings and garnish each with your choice of tortilla chips or strips, fresh cilantro, sour cream, avocado slices, diced tomatoes, a squeeze of lime juice, and hot sauce to taste.
Notes
- For best flavor, use fresh spices and adjust chili powder and hot sauce to control soup spiciness.
- If you prefer a thicker soup, reduce the amount of broth slightly or increase the rice.
- Can substitute chicken thighs with breast meat but thighs provide more moisture and flavor.
- Make sure to rinse and drain the canned black beans to reduce sodium.
- Leftover soup stores well in the fridge for up to 3 days and can be reheated gently on the stovetop.
- Add garnishes just before serving to keep their texture and freshness.
Nutrition
- Serving Size: 1 bowl (approximately 1.5 cups)
- Calories: 350 kcal
- Sugar: 5 g
- Sodium: 600 mg
- Fat: 14 g
- Saturated Fat: 5 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 6 g
- Protein: 28 g
- Cholesterol: 75 mg
