Description
This hearty Chicken Tomato Rice Soup combines tender chicken thighs, colorful bell peppers, black beans, and aromatic spices in a flavorful tomato broth with rice. Topped with melted Pepper Jack cheese and customizable garnishes like tortilla chips, fresh cilantro, and avocado, this warm and comforting soup is perfect for a satisfying meal.
Ingredients
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
Seasonings and Thickener
- 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
Main Ingredients
- 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
Toppings and Garnishes
- 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
Instructions
- Sauté Chicken and Vegetables: Melt the 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 chicken begins to brown and onions soften.
- Add Peppers, Garlic and Spices: Add the sliced red, orange, and yellow bell peppers, minced garlic, and the flour along with all seasonings and spices (chicken bouillon powder, salt, chili powder, cumin, smoked paprika, black pepper, and dried oregano). Cook while stirring constantly for 2 minutes to combine flavors and cook out the raw flour taste.
- Combine Remaining Ingredients and Simmer: Stir in the uncooked rice, rinsed black beans, diced green chilies, crushed tomatoes, and 3 cans of the low sodium chicken broth. In a separate bowl, mix the cornstarch with the last can of chicken broth until smooth, then add this mixture to the soup. Bring the soup to a boil, then reduce the heat to medium-low and simmer, stirring occasionally, for 8-12 minutes or until the rice is fully cooked and tender. Note that cooking time may vary as the soup reaches a boil.
- Finish Soup and Serve: Remove the soup from heat and stir in the grated Pepper Jack cheese until melted and well incorporated. If the soup is too thick, add additional chicken broth or water to reach your desired consistency. Serve individual portions garnished with tortilla chips or strips, fresh cilantro, sour cream, avocado slices, diced tomatoes, a splash of lime juice, and hot sauce to taste.
Notes
- Using basmati rice is recommended for its flavor and texture.
- Adjust the amount of cheese and toppings according to your preference.
- If you prefer a spicier soup, increase the chili powder or add more hot sauce when serving.
- Make sure to stir the soup occasionally while simmering to prevent the rice from sticking to the bottom.
- This soup stores well and can be refrigerated for up to 3 days or frozen for longer storage.
