Description
This Chicken Tomato Rice Soup is a hearty and flavorful soup featuring tender chicken thighs, colorful bell peppers, black beans, and basmati rice simmered in a spiced tomato and chicken broth base, finished with creamy Pepper Jack cheese and customizable toppings. Perfect for a comforting meal any day of the week.
Ingredients
Scale
Soup
- 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 black pepper
- 1/2 teaspoon dried oregano
- 3/4 cup long-grain white rice, uncooked (basmati recommended)
- 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 (more to taste)
Garnish
- Tortilla chips or strips
- Fresh cilantro
- Sour cream
- Avocados
- Tomatoes
- Lime juice
- Hot sauce to taste
Instructions
- Heat and sauté: Melt butter in olive oil over medium-high heat in a large Dutch oven or soup pot. Add the chicken pieces and sliced onions, sautéing for 3 minutes until the chicken begins to cook through and onions soften.
- Add vegetables and spices: Stir in the thinly sliced bell peppers, minced garlic, and flour. Add all seasonings and spices—chicken bouillon powder, salt, chili powder, ground cumin, smoked paprika, black pepper, and dried oregano. Cook while stirring constantly for 2 minutes to blend flavors and cook out the flour taste.
- Add main ingredients and broth: Mix in the uncooked rice, black beans, diced green chilies, crushed tomatoes, and 3 cans of the chicken broth. In a separate bowl, whisk cornstarch into the last can of chicken broth until smooth, then add this mixture to the soup to help thicken it.
- Simmer the soup: Bring the soup to a boil, then reduce heat to medium-low and let it simmer gently for 12 minutes, stirring occasionally. Check the rice for doneness during this time and adjust simmering time as needed to ensure the rice is fully cooked but not overdone.
- Finish with cheese: Remove the soup from heat and stir in the freshly grated Pepper Jack cheese until melted and incorporated. If the soup is too thick, add more chicken broth or water to reach desired consistency.
- Serve and garnish: Ladle the soup into bowls and garnish with your choice of tortilla chips, fresh cilantro, sour cream, diced avocados, tomatoes, a squeeze of lime juice, and hot sauce as preferred.
Notes
- Watch the video tutorial for an easy visual guide on making this Chicken Fajita Soup.
- The soup has a thicker broth resembling enchilada sauce due to the flour and cornstarch; omit these for a thinner broth.
- You can leave the Pepper Jack cheese out of the soup and use it as a garnish instead if you prefer less creaminess.
- Store leftovers in an airtight container in the refrigerator for up to 5 days; flavors improve after sitting overnight.
- Reheat on stovetop over medium-low heat with occasional stirring for about 10 minutes or microwave individual portions for 2 minutes, stirring halfway through, then continue in 30-second increments if needed.
- Alternatively, reheat in a crockpot on low for 1 to 3 hours depending on quantity.
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 350 kcal
- Sugar: 5 g
- Sodium: 750 mg
- Fat: 15 g
- Saturated Fat: 5 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 6 g
- Protein: 25 g
- Cholesterol: 70 mg
