Introduction

This Chicken Tomato Rice Soup is a comforting and flavorful meal that’s perfect for any day. Packed with tender chicken, colorful bell peppers, and a rich tomato base, it’s a hearty dish that warms you inside out. Easy to make and customizable with your favorite toppings, it’s sure to become a family favorite.

A large white pot filled with a thick, reddish-brown stew containing visible grains of white rice, small black beans, and slices of red and yellow bell peppers. The stew has a rich, slightly chunky texture with pieces of meat and is garnished with chopped fresh green herbs scattered on top. A gold ladle scoops up a portion from the center, showing a mix of the ingredients and stew liquid held together. The pot rests on a white marbled surface with a striped cloth partially visible in the lower right corner. photo taken with an iphone --ar 4:5 --v 7

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, pepper, dried oregano
3/4 cup long-grain white rice, uncooked (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 or strips, for serving
Fresh cilantro, for garnish
Sour cream, for topping
Avocados, diced, for topping
Tomatoes, diced, for topping
Lime juice, for drizzling
Hot sauce, to taste

Instructions

Step 1: Melt the butter in olive oil over medium-high heat in a large Dutch oven or soup pot. Add the chicken and onions, then sauté for 3 minutes until chicken starts to brown and onions soften.
Step 2: Add the bell peppers, garlic, flour, and all seasonings (chicken bouillon, salt, chili powder, cumin, smoked paprika, pepper, and oregano). Cook while stirring constantly for 2 minutes to combine and cook out the flour taste.
Step 3: Stir in the rice, black beans, diced green chilies, crushed tomatoes, and 3 cans of the chicken broth. In a separate bowl, mix the cornstarch with the remaining can of chicken broth until smooth, then add to the soup. Bring the mixture to a boil, then reduce heat to medium-low and simmer, stirring occasionally, for 8 to 12 minutes or until the rice is tender. Check the rice periodically as cooking times may vary.
Step 4: Remove the soup from heat and stir in the grated Pepper Jack cheese until melted and creamy. Add additional chicken broth or water if you prefer a thinner soup consistency. Serve hot garnished with tortilla chips, fresh cilantro, sour cream, avocado, tomatoes, a squeeze of lime juice, and hot sauce as desired.

Tips & Variations

For a spicier kick, use spicy diced green chilies or add jalapeños along with the bell peppers.
You can substitute chicken thighs with boneless chicken breasts if preferred.
If you want a creamier texture without cheese, stir in a splash of heavy cream or coconut milk at the end.
Using basmati rice is recommended for fluffiness, but any long-grain rice works well.
For a vegetarian version, omit the chicken and use vegetable broth with extra beans or tofu.

Storage

Store any leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of broth or water to loosen the soup if it has thickened. For longer storage, freeze the soup for up to 2 months; thaw overnight in the refrigerator before reheating.

How to Serve

A white bowl holds a thick, chunky soup with a reddish-brown base filled with black beans, rice, small pieces of chicken, and diced vegetables like yellow and red bell peppers. On top, there are fresh toppings with bright green avocado cubes, red tomato pieces, a dollop of white sour cream, chopped green cilantro, and a fresh lime wedge placed near the edge. The bowl sits on a white marbled surface, and a cloth napkin is partially visible near the bottom right corner. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use white rice that’s already cooked?

It’s best to use uncooked rice in this recipe because the rice simmers with the soup and absorbs the flavors as it cooks. Using pre-cooked rice might make the soup mushy, so adjust cooking times and add rice near the end if using cooked rice.

Can I prepare this soup in a slow cooker?

Yes, you can adapt this recipe for a slow cooker. Brown the chicken and sauté vegetables first, then add all ingredients except cheese and toppings to the slow cooker. Cook on low for 4–6 hours or until rice and chicken are tender. Add cheese and toppings just before serving.