Name: Chicken Tomato Rice Soup Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
Ingredients: 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 tsp salt; 1 tsp chili powder; 1 tsp ground cumin; 1/2 tsp smoked paprika; 1/2 tsp black pepper; 1/2 tsp dried oregano; 3/4 cup long-grain white rice, uncooked (basmati recommended); 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); Tortilla chips or strips; Fresh cilantro; Sour cream; Avocados; Tomatoes; Lime juice; Hot sauce to taste

If you’re looking for a comforting one-pot meal that feels like a warm hug on a chilly day, then this Chicken Tomato Rice Soup Recipe is going to be your new best friend. I absolutely love how all the flavors meld together — the tender chicken, sweet bell peppers, hearty rice, and that subtle kick from the spices just make this soup so satisfying. Trust me, once you try it, your family will be asking you to make it over and over again.

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Why You’ll Love This Recipe

One-Pot Wonder: Everything cooks together, making cleanup a breeze.
Flavor-Packed: The combination of spices and fresh veggies creates a rich, comforting taste.
Versatile & Filling: With chicken, rice, beans, and cheese, it’s hearty enough for lunch or dinner.
Crowd-Pleaser: My family goes crazy for this soup, and I bet yours will too.

A large white pot filled with a thick, red-orange soup that has visible pieces of rice, black beans, and small slices of red and yellow bell peppers. The soup is topped with chopped green herbs scattered evenly across the surface. A gold ladle lifts a spoonful of the soup, showing its chunky texture with rice grains and beans mixed in. In the background, a woman's hand holds the ladle, and there are blurred white bowls with lime wedges and some green herbs on a white marbled surface. photo taken with an iphone --ar 2:3 --v 7 - Chicken Tomato Rice Soup, easy chicken soup with rice and tomatoes, comforting one-pot chicken and rice soup, flavorful tomato chicken soup recipe, hearty chicken and rice soup

Ingredients You’ll Need

The ingredients for this Chicken Tomato Rice Soup Recipe all come together beautifully, balancing fresh veggies, protein, and spices to make something truly special. A few handy tips when you shop: pick Basmati rice for fluffiness, and don’t be afraid to use a mix of colorful bell peppers for visual appeal and sweetness.

Flat lay of a small white ceramic bowl of golden olive oil, a small white ceramic bowl with a pat of creamy butter, raw chicken thighs cut into chunks, a half of a large white onion sliced thinly, a halved red bell pepper sliced thin, a halved orange bell pepper sliced thin, a halved yellow bell pepper sliced thin, garlic cloves peeled and whole, a small white ceramic bowl of white all-purpose flour, a small white ceramic bowl of reddish chili powder, a small white ceramic bowl of light brown ground cumin, a small white ceramic bowl of smoked paprika, a small white ceramic bowl of dried oregano, a small white ceramic bowl of salt, a small white ceramic bowl of ground black pepper, a small white ceramic bowl of chicken bouillon powder, a small mound of uncooked long-grain basmati rice, a small white ceramic bowl of rinsed black beans, a small white ceramic bowl of mild diced green chilies, a small white ceramic bowl of crushed tomatoes, four small white ceramic bowls each filled with clear low sodium chicken broth, a small white ceramic bowl of cornstarch, a small white ceramic bowl of freshly grated white and orange Pepper Jack cheese, fresh bright green cilantro sprigs, fresh whole ripe avocados halved showing green flesh, fresh whole ripe red tomatoes, fresh lime wedges, a small white ceramic bowl of sour cream, and a small white ceramic bowl of red hot sauce, all arranged symmetrically and balanced, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997 - Chicken Tomato Rice Soup, easy chicken soup with rice and tomatoes, comforting one-pot chicken and rice soup, flavorful tomato chicken soup recipe, hearty chicken and rice soup

Olive oil: For that nice, healthy fat that helps everything cook evenly and adds flavor.
Butter: Adds richness and depth to the sautéed chicken and veggies.
Chicken thighs: I prefer thighs because they stay juicy and tender even after simmering.
Onion: Adds a subtle sweetness and foundation flavor.
Red, orange & yellow bell peppers: Using a mix gives a lovely color splash and varying sweetness levels.
Garlic: You can never have too much garlic; it amplifies the soup’s flavor.
Flour: Helps thicken the soup so it’s nice and hearty.
Seasonings & spices: Chicken bouillon powder, salt, chili powder, cumin, smoked paprika, pepper, and oregano all work in harmony to enhance the taste.
Basmati rice: The fluffier the rice, the better the texture of the soup.
Black beans: Rinsed and drained to keep the soup clean and balanced.
Diced green chilies: Mild heat that adds a little zip without being overpowering.
Crushed tomatoes: The base that brings everything together with a tangy richness.
Low sodium chicken broth: Using low sodium broth helps control the salt level in the soup.
Cornstarch: Mixed with broth to perfectly thicken the soup without lumps.
Pepper Jack cheese: Freshly grated for creamy, melty goodness and a touch of spice.

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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 how adaptable this Chicken Tomato Rice Soup Recipe is, so I encourage you to make it your own. Feel free to play around with protein choices, spice levels, or add in extra veggies — it all works! Here are a few ways I’ve tweaked it that you might want to try too.

Substitute chicken breasts: If you prefer white meat, I’ve made this with boneless, skinless chicken breasts – just be careful not to overcook so it stays tender.
Make it vegetarian: Skip the chicken and add extra beans or lentils for protein; vegetable broth replaces chicken broth perfectly.
Spice it up: Add jalapeños or chipotle powder for a smokier, spicier flavor that wakes up your taste buds.
Use quinoa instead of rice: For a gluten-free option or a different texture, quinoa works wonderfully.

How to Make Chicken Tomato Rice Soup Recipe

Step 1: Sauté the Chicken and Onions

Start by melting butter in olive oil over medium-high heat in your favorite large Dutch oven or soup pot. I like using a heavy-bottomed pot because it distributes heat evenly. Add the thinly sliced chicken thighs and onions, then sauté for about 3 minutes until the chicken starts to lose its pink color and the onions soften slightly. This step builds the flavor base for your soup, so resist the urge to rush!

Step 2: Add Peppers, Garlic, Flour & Spices

Next, toss in the sliced red, orange, and yellow bell peppers along with the minced garlic. Give it a good stir, then sprinkle the flour over everything, along with chicken bouillon powder, salt, chili powder, cumin, smoked paprika, pepper, and dried oregano. Cook this mixture, stirring constantly, for about 2 minutes. The flour helps thicken the soup later, so stirring consistently here avoids lumps and keeps things smooth.

Step 3: Stir in Rice, Beans, Tomatoes & Broth

Now, it’s time to add the uncooked rice, rinsed black beans, mild diced green chilies, crushed tomatoes, and three cans of chicken broth. In a small bowl, mix the cornstarch with the remaining can of chicken broth until smooth, then pour this into the soup. Bring everything to a boil, then reduce the heat and let it simmer gently on medium-low for about 8 to 12 minutes. I like to stir occasionally and keep an eye on the rice — depending on your stove, it might take a bit more or less time to get tender.

Step 4: Finish with Cheese & Adjust Consistency

Once the rice is cooked through and the soup has thickened beautifully, remove the pot from heat and stir in the freshly grated Pepper Jack cheese. This adds a wonderful creaminess and just the right amount of spicy kick. If you find the soup is too thick for your liking, simply add a bit more chicken broth or water until you reach that perfect consistency. Ladle it into bowls and get ready for all the good stuff — garnishing!

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Pro Tips for Making Chicken Tomato Rice Soup Recipe

Use Thighs for Juiciness: I learned that chicken thighs stay tender during simmering better than breasts, giving the soup a juicier texture.
Toast Spices with Flour: Cooking the flour with spices before adding liquids wakes up their flavors and prevents the soup from tasting bland.
Add Cornstarch Last: Mixing cornstarch with broth before adding it avoids clumps and ensures the soup thickens evenly.
Check Rice Early: Rice can vary, so start tasting around 8 minutes to avoid overcooking and getting mushy grains.

How to Serve Chicken Tomato Rice Soup Recipe

A white bowl filled with a thick stew showing three main layers: a creamy tomato base with visible rice, black beans, red bell peppers, and small pieces of chicken making up the bottom layer, a top layer of fresh diced avocado and tomato cubes spread evenly, and a dollop of white sour cream alongside a bright green lime wedge resting on the stew, all sprinkled lightly with chopped green herbs. The bowl is set on a white marbled surface with some scattered herbs around it, and golden spoons and a small plate with lime wedges resting in the background. Photo taken with an iphone --ar 2:3 --v 7 - Chicken Tomato Rice Soup, easy chicken soup with rice and tomatoes, comforting one-pot chicken and rice soup, flavorful tomato chicken soup recipe, hearty chicken and rice soup

Garnishes

Personally, I love topping each bowl with a handful of crunchy tortilla strips or chips for that satisfying crunch. Fresh cilantro adds a pop of color and brightness, while a dollop of sour cream cools down the slight heat from the chili powder and Pepper Jack cheese. Sometimes I slice up avocado or fresh tomatoes and squeeze a bit of lime juice right on top — it transforms the soup into something that feels a bit festive and fresh every time.

Side Dishes

Simple sides like warm cornbread or tortilla wraps complement this soup perfectly. I’ve also paired it with a crisp green salad when I want a lighter meal or some roasted veggies if I’m craving extra comfort. These sides keep things balanced without overwhelming the flavors in the soup.

Creative Ways to Present

For a cozy dinner party, I’ve ladled this soup into hollowed-out mini bell peppers or ramekins, topped with melted cheese and crispy tortilla strips for an impressive touch. Another time, I served it with avocado slices and lime wedges on a rustic wooden platter — it immediately sparked conversation and doubled the fun of eating it.

Make Ahead and Storage

Storing Leftovers

After enjoying this soup fresh, I like to cool it completely and store leftovers in airtight containers in the fridge. It keeps well for up to 4 days, and honestly, the flavors deepen overnight — making the next day’s lunch even better. Just give it a good stir before reheating because the rice tends to settle.

Freezing

I’ve successfully frozen this soup after cooking, but a quick tip: leave out the cheese until you reheat. The texture of cheese changes in the freezer, so I add fresh grated Pepper Jack after thawing. Freeze in portion-sized containers for up to 3 months — perfect for busy weeks.

Reheating

When it’s time to reheat, I gently warm the soup on the stovetop over medium-low heat, stirring often to keep the rice and beans from sticking. Add a splash of broth or water if it looks too thick. Then, stir in fresh cheese and your favorite garnishes just before serving for that freshly made taste.

FAQs

Can I use brown rice instead of white rice in this Chicken Tomato Rice Soup Recipe?

Yes, you can substitute brown rice, but keep in mind it will take longer to cook—usually about 40-45 minutes. To avoid sogginess, cook it separately and add it to the soup near the end. This way, your soup stays balanced and the rice has the right texture.
Is this soup spicy? Can I adjust the heat?

The level of spice is mild and depends on the chili powder and Pepper Jack cheese used. You can easily adjust by using less chili powder or swapping Pepper Jack for a milder cheese. Alternatively, add extra hot sauce to individual bowls so everyone can control their heat level.
Can I make this recipe in an Instant Pot or slow cooker?

Yes! For the Instant Pot, sauté the chicken and veggies right in the pot, then add all ingredients, seal, and cook on high pressure for about 10 minutes. For slow cookers, brown the chicken first, then add everything and cook on low for 4-5 hours. Just note that rice texture might vary, so keep an eye on it!
Can I make this Chicken Tomato Rice Soup Recipe dairy-free?

Absolutely. Skip the Pepper Jack cheese or use a dairy-free cheese alternative. You can also stir in some mashed avocado at the end for creaminess instead. It still tastes fantastic without the dairy and keeps that comforting vibe.

Final Thoughts

This Chicken Tomato Rice Soup Recipe holds a special place in my kitchen because it’s simple to make, insanely flavorful, and so adaptable to whatever you have on hand. Every time I make it, it feels like wrapping up in a cozy blanket with a good book—or sharing a bowl with friends on a busy weeknight. Give it a try, tweak it your way, and watch it become one of your go-to recipes too. I can’t wait to hear how it turns out for you!