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Chicken Tomato Rice Soup Recipe

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★★★★★

4.7 from 80 reviews

This hearty Chicken Tomato Rice Soup combines tender chicken thighs, colorful bell peppers, beans, and zesty spices in a rich tomato broth with rice, delivering a comforting and flavorful one-pot meal perfect for any season.

Ingredients

Scale

Protein & Vegetables

  • 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
  • 1 15 oz. can black beans, rinsed and drained
  • 1 4 oz. can mild diced green chilies
  • 1 14 oz. can crushed tomatoes
  • Avocados (for garnish)
  • Tomatoes (for garnish)
  • Fresh cilantro (for garnish)

Liquids & Broth

  • 4 14.5 oz. cans low sodium chicken broth
  • 2 tablespoons olive oil
  • 1 tablespoon butter
  • Lime juice (for garnish)

Grains & Thickeners

  • 3/4 cup long-grain white rice, uncooked (basmati recommended)
  • 2 tablespoons flour
  • 2 tablespoons cornstarch

Spices & Seasonings

  • 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

Cheese & Extras

  • 1 cup freshly grated Pepper Jack cheese (or more to taste)
  • Tortilla chips/strips (for garnish)
  • Sour cream (for garnish)
  • Hot sauce to taste (optional garnish)

Instructions

  1. Sauté chicken and onions: Melt butter in olive oil over medium-high heat in a large Dutch oven or soup pot. Add the thinly sliced chicken thighs and onions, cooking and stirring occasionally for about 3 minutes until the chicken starts to brown and onions soften.
  2. Add peppers, garlic, flour, and spices: Add the sliced red, orange, and yellow bell peppers along with minced garlic. Sprinkle in the flour and all the seasonings including chicken bouillon powder, salt, chili powder, cumin, smoked paprika, pepper, and oregano. Stir constantly and cook for 2 minutes to blend the flavors and allow the flour to slightly toast.
  3. Combine rice, beans, chilies, and liquids: Stir in the uncooked rice, rinsed black beans, diced green chilies, crushed tomatoes, and 3 cans of chicken broth. In a separate bowl, mix the cornstarch with the remaining can of chicken broth until smooth, then add this mixture to the pot. Bring everything to a boil over medium-high heat.
  4. Simmer until rice is cooked: Reduce heat to medium-low and let the soup simmer gently for 8-12 minutes, stirring occasionally. Monitor the rice to ensure it cooks through and the soup thickens. Cooking times may vary based on stove and temperature.
  5. Finish with cheese and adjust consistency: Remove the pot from heat and stir in the freshly grated Pepper Jack cheese until melted and well incorporated. If the soup is too thick, add more chicken broth or water to reach desired consistency.
  6. Serve with garnishes: Ladle the soup into bowls and garnish with tortilla chips/strips, fresh cilantro, sour cream, diced avocados, tomatoes, lime juice, and hot sauce according to taste preferences.

Notes

  • Use basmati rice for fluffier and fragrant results, but other long-grain white rice varieties work well.
  • The soup can be thinned or thickened to preference by adjusting the amount of broth or cooking time.
  • For spicier version, add more chili powder or use hot diced chilies instead of mild.
  • Vegetables can be varied or doubled for more volume without changing the cooking method.
  • Leftovers reheat well and the soup thickens overnight, so add extra broth when reheating if needed.

Keywords: chicken soup, tomato rice soup, one pot soup, hearty chicken soup, easy chicken dinner

Find it online: https://heutigemahlzeiten.com/chicken-tomato-rice-soup-recipe/