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 salt; 1 teaspoon chili powder; 1 teaspoon ground cumin; 1/2 teaspoon smoked paprika; 1/2 teaspoon pepper; 1/2 teaspoon dried oregano; 3/4 cup long-grain white rice (uncooked); 1 can (15 oz.) black beans (rinsed and drained); 1 can (4 oz.) mild diced green chilies; 1 can (14 oz.) crushed tomatoes; 4 cans (14.5 oz.) 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 for chilly evenings or gatherings. This hearty and flavorful soup blends juicy chicken, vibrant vegetables, and aromatic spices to create a meal that warms your heart and satisfies your cravings. With its quick preparation time of just 45 minutes, this easy recipe fits perfectly into busy weeknights. Customize each bowl with your favorite toppings like creamy avocado or zesty lime for an extra layer of flavor. Whether served as a cozy dinner or a delightful lunch, this Chicken Tomato Rice Soup is sure to become a family favorite.

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 salt
1 teaspoon chili powder
1 teaspoon ground cumin
1/2 teaspoon smoked paprika
1/2 teaspoon pepper
1/2 teaspoon dried oregano
3/4 cup long-grain white rice (uncooked)
1 can (15 oz.) black beans (rinsed and drained)
1 can (4 oz.) mild diced green chilies
1 can (14 oz.) crushed tomatoes
4 cans (14.5 oz.) 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 sliced chicken thighs and onions until golden.
Add bell peppers, garlic, flour, and spices; stir for 2 minutes until fragrant.
Incorporate rice, black beans, diced green chilies, crushed tomatoes, and three cans of chicken broth. Mix cornstarch with the remaining broth before adding it in.
Bring to a boil then reduce to medium-low heat. Simmer for 8-12 minutes until rice is tender.
Stir in grated Pepper Jack cheese and adjust consistency with extra broth if desired. Serve hot with toppings like cilantro, sour cream, avocados, and lime juice.

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

Nutrition

Serving Size: 1 cup (240g)
Calories: 320
Sugar: 3g
Sodium: 640mg
Fat: 14g
Saturated Fat: 6g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 32g
Fiber: 5g
Protein: 22g
Cholesterol: 75mg