Name: Chicken Tomato Rice Soup
Prep time: 15 min
Cook time: 20 min
Total time: 35 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 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 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

Description

Chicken Tomato Rice Soup is a delightful dish that combines the heartiness of tender chicken, vibrant vegetables, and wholesome rice in a flavorful tomato broth. Perfect for any occasion, this soup warms the soul and satisfies cravings with each comforting spoonful. Its quick preparation makes it an ideal choice for busy weeknights, while the customizable toppings allow everyone to tailor their bowl to their liking. With just 15 minutes of prep time and simple ingredients, you can create a nutritious meal that your entire family will love.

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 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 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

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Instructions

In a large Dutch oven, heat olive oil and butter over medium-high heat. Add sliced chicken and onions; sauté until chicken is browned.
Stir in bell peppers, garlic, flour, and spices. Cook for 2 minutes until fragrant.
Add rice, black beans, diced green chilies, crushed tomatoes, and three cans of chicken broth; mix well.
Bring to a boil, then reduce heat and simmer for 8–12 minutes until rice is cooked through.
Remove from heat; stir in cheese until melted and serve with desired toppings.

Prep Time: 15 minutes
Cook Time: 20 minutes
Category: Soup
Method: Stovetop
Cuisine: American

Nutrition

Serving Size: 1 cup (240g)
Calories: 350
Sugar: 4g
Sodium: 600mg
Fat: 15g
Saturated Fat: 6g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 36g
Fiber: 5g
Protein: 22g
Cholesterol: 75mg