Description
This hearty Chicken Tomato Rice Soup combines tender chicken thighs with colorful bell peppers, black beans, and aromatic spices in a flavorful tomato broth. Finished with melted Pepper Jack cheese and customizable garnishes like fresh cilantro and avocado, this comforting soup is perfect for a satisfying weeknight meal.
Ingredients
Scale
Main 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)
Garnish
- Tortilla chips or strips
- Fresh cilantro
- Sour cream
- Avocados
- Tomatoes
- Lime juice
- Hot sauce to taste
Instructions
- Sauté Chicken and Onions: Melt butter in olive oil over medium-high heat in a large Dutch oven or soup pot. Add the thinly sliced chicken thighs and onions, sautéing for about 3 minutes until the chicken begins to brown and the onions soften.
- Add Peppers, Garlic, Flour, and Spices: Incorporate the red, orange, and yellow bell peppers, minced garlic, flour, and all the seasonings including chicken bouillon powder, salt, chili powder, ground cumin, smoked paprika, black pepper, and dried oregano. Cook while stirring constantly for 2 minutes to blend flavors and cook the flour slightly.
- Add Rice, Beans, Chilies, Tomatoes, and Broth: Stir in the uncooked rice, black beans, diced green chilies, crushed tomatoes, and three cans of the low sodium chicken broth. Mix cornstarch thoroughly with the remaining chicken broth can and add this mixture to the soup. Bring the pot to a boil, then reduce heat to medium-low and let it simmer, stirring occasionally, for 8 to 12 minutes or until the rice is tender and cooked through. Check rice doneness occasionally as cooking time may vary.
- Finish Soup with Cheese and Adjust Consistency: Remove the pot from heat and immediately stir in the freshly grated Pepper Jack cheese until melted and well incorporated. If the soup is too thick, add additional chicken broth or water to achieve your desired thickness.
- Serve with Garnishes: Ladle soup into bowls and garnish with tortilla chips or strips, fresh cilantro, sour cream, sliced avocados, diced tomatoes, a squeeze of lime juice, and hot sauce as desired to enhance flavor and texture.
Notes
- Cooking time to tenderize rice may vary based on stove and pot used; monitor rice texture to avoid overcooking.
- Adjust spiciness by varying chili powder and hot sauce amounts or substituting mild or hot diced chilies.
- For a creamier soup, add more cheese or a splash of cream when finishing.
- The cornstarch slurry helps to slightly thicken the soup; omit if a thinner consistency is preferred.
- Any leftover soup can be refrigerated for up to 3 days and reheated gently on the stovetop.
Nutrition
- Serving Size: 1 bowl (approximately 1.5 cups)
- Calories: 360 kcal
- Sugar: 5 g
- Sodium: 720 mg
- Fat: 15 g
- Saturated Fat: 5 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 6 g
- Protein: 28 g
- Cholesterol: 75 mg
