I love this soup because it’s a complete meal in one pot. It’s packed with protein, vegetables, and rice, making it hearty and satisfying without needing anything on the side. The blend of chili powder, cumin, and smoked paprika gives it that classic fajita-style kick, while the melted Pepper Jack cheese adds just the right touch of creaminess and spice. It’s also easy to customize — I can make it thicker or thinner depending on my mood and add as many toppings as I like.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
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 tsp each salt, chili powder, ground cumin 1/2 tsp each smoked paprika, pepper, dried oregano 3/4 cup long-grain white rice, uncooked (I use 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)
Garnish: Tortilla chips or strips Fresh cilantro Sour cream Avocados Tomatoes Lime juice Hot sauce, to taste
Directions
I melt the butter in olive oil over medium-high heat in a large soup pot or Dutch oven. I add the chicken and onions, then sauté for about 3 minutes until the chicken starts to brown slightly.
I add the bell peppers, garlic, flour, and all the seasonings. I stir constantly for about 2 minutes to combine everything and let the flavors develop.
I stir in the rice, black beans, diced green chilies, crushed tomatoes, and 3 cans of chicken broth.
In a small bowl, I mix the cornstarch with the remaining can of chicken broth and pour it into the pot. I bring everything to a boil, then reduce the heat to medium-low and let it simmer, stirring occasionally, for 8–12 minutes or until the rice is fully cooked.
Once the rice is tender, I remove the pot from heat and stir in the grated Pepper Jack cheese until it melts and blends into the soup.
If I want a thinner consistency, I add a bit more chicken broth or water.
I serve the soup hot and garnish each bowl with tortilla chips, avocado slices, cilantro, sour cream, tomatoes, lime juice, and a dash of hot sauce.
I sometimes use chicken breast instead of thighs for a leaner version. For a lighter broth, I skip the flour and cornstarch. When I want extra heat, I swap the mild green chilies for spicy ones or use Monterey Jack instead of Pepper Jack for a milder taste. I also like to add corn kernels or spinach for a bit of color and nutrition. If I’m craving a creamier texture, I stir in a splash of heavy cream or a dollop of sour cream just before serving.
Storage/Reheating
I store the soup in an airtight container in the refrigerator for up to 5 days. It tastes even better the next day because the flavors have time to deepen. To reheat, I warm it on the stove over medium-low heat for about 10 minutes, stirring occasionally. For individual portions, I microwave it for 2 minutes, stir, then continue heating in 30-second intervals if needed. If I have a large batch, I reheat it in a crockpot on low for 1–3 hours.
FAQs
Can I use chicken breasts instead of thighs?
Yes, I often use boneless, skinless chicken breasts when I want a leaner soup.
Can I make this soup in advance?
Yes, it reheats beautifully and even tastes better the next day.
How can I make it creamier?
I stir in a little heavy cream or sour cream at the end for a richer texture.
What can I substitute for black beans?
I use pinto beans or kidney beans when I don’t have black beans on hand.
Can I make this soup spicier?
Yes, I add jalapeños, extra chili powder, or a splash of hot sauce to boost the heat.
How do I make it gluten-free?
I skip the flour and just use cornstarch as the thickener.
Can I freeze this soup?
Yes, I let it cool completely, then store it in freezer-safe containers for up to 3 months.
What kind of rice works best?
I prefer long-grain white or basmati rice because they hold their shape well in soup.
Can I use pre-cooked rice?
Yes, I stir in cooked rice during the last 5 minutes of simmering to warm it through.
What should I serve with this soup?
I love pairing it with warm tortillas, a green salad, or cheesy quesadillas.
Conclusion
This Chicken Tomato Rice Soup is one of my favorite comfort meals — warm, hearty, and bursting with vibrant flavors. I love how it combines all the elements of a classic fajita in a cozy soup form. With its mix of spices, tender chicken, and creamy melted cheese, it’s a dish that always leaves me satisfied and ready for seconds. Whether it’s a chilly night or just a craving for something bold and comforting, this soup never disappoints.
This Chicken Tomato Rice Soup is a hearty, fajita-inspired soup packed with tender chicken, bell peppers, rice, beans, and tomatoes in a flavorful, slightly spicy broth with melted Pepper Jack cheese for richness.
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, black pepper, dried oregano
3/4 cup long-grain white rice (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
1 cup freshly grated Pepper Jack cheese (or more to taste)
Garnish: tortilla chips or strips, fresh cilantro, sour cream, avocados, diced tomatoes, lime juice, hot sauce (to taste)
Instructions
Heat olive oil and butter in a large soup pot or Dutch oven over medium-high heat.
Add chicken and onions; sauté for about 3 minutes until the chicken starts to brown slightly.
Add bell peppers, garlic, flour, and all seasonings. Stir constantly for 2 minutes to combine and develop flavor.
Stir in rice, black beans, diced green chilies, crushed tomatoes, and 3 cans of chicken broth.
In a small bowl, whisk cornstarch with the remaining can of broth and pour into the pot. Bring to a boil, then reduce heat to medium-low and simmer for 8–12 minutes, stirring occasionally, until rice is cooked.
Remove from heat and stir in grated Pepper Jack cheese until melted and incorporated.
Adjust thickness by adding more broth or water if desired.
Serve hot with garnishes such as tortilla strips, avocado slices, cilantro, sour cream, tomatoes, lime juice, and hot sauce.
Notes
Use chicken breasts instead of thighs for a leaner version.
Skip flour and use only cornstarch for a gluten-free soup.
For extra heat, use spicy green chilies or add jalapeños.
Add corn or spinach for more color and nutrition.
Stir in a little cream or sour cream for a creamier texture.
