Description

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)

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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.

Freezes well for up to 3 months.

Nutrition

Serving Size: 1 serving
Calories: 420 kcal
Sugar: 7 g
Sodium: 890 mg
Fat: 18 g
Saturated Fat: 7 g
Unsaturated Fat: 9 g
Trans Fat: 0 g
Carbohydrates: 38 g
Fiber: 5 g
Protein: 28 g
Cholesterol: 85 mg