Name: Chicken Tomato Rice Soup
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 teaspoon EACH salt, chili powder, ground cumin; 1/2 teaspoon EACH smoked paprika, pepper, dried oregano; 3/4 cup long-grain white rice, uncooked (I recommend basmati); 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/strips; Fresh cilantro; Sour cream; Avocados; Tomatoes; Lime juice; Hot sauce to taste

Description

Chicken Tomato Rice Soup is the ultimate comfort dish, perfect for chilly evenings or casual gatherings. This delightful recipe combines juicy chicken, vibrant bell peppers, and hearty rice simmered in a rich tomato broth, creating a warm and satisfying meal that’s easy to prepare.

Ingredients

Scale

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 EACH salt, chili powder, ground cumin
1/2 teaspoon EACH smoked paprika, pepper, dried oregano
3/4 cup long-grain white rice, uncooked (I recommend basmati)
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/strips
Fresh cilantro
Sour cream
Avocados
Tomatoes
Lime juice
Hot sauce to taste

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Instructions

In a large Dutch oven, heat olive oil and butter over medium-high heat. Sauté chicken and onions for 3 minutes until slightly cooked.
Add sliced bell peppers, garlic, flour, and seasonings. Stir for 2 minutes until fragrant.
Incorporate rice, black beans, green chilies, crushed tomatoes, and three cans of chicken broth. Mix cornstarch with the last can of broth before adding it to the pot. Bring to a boil and then reduce heat to simmer for 8-12 minutes until rice is tender.
Stir in cheese until melted and adjust thickness with additional broth if desired. Serve with toppings like cilantro, avocado slices, sour cream, lime juice, or hot sauce.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Soup
Method: Simmering
Cuisine: American

Nutrition

Serving Size: 1 cup (245g)
Calories: 350
Sugar: 4g
Sodium: 750mg
Fat: 10g
Saturated Fat: 3g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 42g
Fiber: 7g
Protein: 24g
Cholesterol: 80mg