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Chicken Tomato Rice Soup

Chicken Tomato Rice Soup
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Indulge in the warm, comforting flavors of Chicken Tomato Rice Soup, a delightful dish that brings together tender chicken, vibrant vegetables, and hearty rice in a rich tomato broth. Perfect for busy weeknights or meal prepping, this recipe is not only quick to make—ready in just 45 minutes—but also customizable. Load it with your favorite toppings like creamy avocado, crisp tortilla chips, or a sprinkle of fresh cilantro for added texture and flavor. This nutritious and satisfying one-pot meal 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 (I recommend basmati)
  • 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

Instructions

  1. In a large Dutch oven, heat olive oil and butter over medium-high heat. Add sliced chicken and onion; sauté for about 3 minutes until chicken is lightly browned.
  2. Stir in bell peppers, garlic, flour, and all spices; cook for 2 minutes until fragrant.
  3. Add uncooked 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 soup mix. Bring to a boil then reduce heat to medium-low and simmer for 8-12 minutes or until rice is tender.
  4. Remove from heat and stir in grated cheese until melted. Adjust consistency with additional broth if desired. Serve hot with your choice of toppings.

Nutrition

Find it online: https://chefangelina.com/chicken-tomato-rice-soup/