Description
Indulge in the warmth and comfort of Chicken Tomato Rice Soup, a delicious blend of tender chicken, vibrant tomatoes, and hearty rice. This easy-to-make recipe comes together in just 45 minutes, making it perfect for busy weeknights or family gatherings. Packed with flavor from fresh vegetables and aromatic spices, each bowl offers a delightful experience that will satisfy your cravings. Customize it by adding your favorite veggies or adjusting the spice level to create a comforting meal tailored to your taste. Plus, leftovers store well for quick reheating, ensuring you can enjoy this wholesome soup any day of the week.
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
Instructions
- In a large Dutch oven, heat olive oil and butter over medium-high heat. Add sliced chicken and onion; sauté until chicken begins to brown.
- Stir in bell peppers, garlic, flour, and seasonings; cook for 2 minutes until fragrant.
- Add rice, black beans, green chilies, crushed tomatoes, and three cans of chicken broth. Mix cornstarch with the remaining broth before adding it to the pot. Bring to a boil.
- Reduce heat to medium-low and simmer for 8–12 minutes until rice is tender.
- Remove from heat; stir in grated Pepper Jack cheese until melted. Adjust thickness with additional broth if needed. Serve hot with desired toppings.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 320
- Sugar: 3g
- Sodium: 680mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 5g
- Protein: 22g
- Cholesterol: 75mg