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Chicken Tomato Rice Soup

Chicken Tomato Rice Soup

  • Author: Vera
  • Total Time: 45 minutes
  • Yield: Serves 6

Description

Indulge in a warm bowl of Chicken Tomato Rice Soup, the perfect meal for any occasion. This hearty dish combines tender chicken, vibrant vegetables, and wholesome rice, creating a comforting experience that’s both nutritious and satisfying. With its rich flavors from spices and a medley of textures, this soup is not only simple to prepare but also customizable to suit your taste preferences. Whether you’re seeking comfort on a chilly day or looking to impress guests at dinner, this easy recipe is sure to become a family favorite.

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 and halved
  • 1 orange bell pepper, thinly sliced and halved
  • 1 yellow bell pepper, thinly sliced and halved
  • 4 cloves garlic, minced
  • 2 tablespoons flour
  • 2 teaspoons chicken bouillon powder
  • 1 tsp salt
  • 1 tsp chili powder
  • 1 tsp ground cumin
  • 1/2 tsp smoked paprika
  • 1/2 tsp pepper
  • 1/2 tsp 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 (or more to taste)
  • Tortilla chips/strips
  • Fresh cilantro
  • Sour cream
  • Avocados
  • Tomatoes
  • Lime juice
  • Hot sauce to taste

Instructions

  1. In a large Dutch oven or soup pot, heat olive oil and butter over medium-high heat. Add chicken thighs and onions; sauté until browned.
  2. Stir in sliced bell peppers and minced garlic along with flour and spices. Cook for two minutes while stirring.
  3. Add uncooked rice, black beans, green chilies, crushed tomatoes, and three cans of chicken broth. Mix cornstarch with the remaining broth before adding it to the mixture. Bring to a boil.
  4. Reduce heat to medium-low and simmer for 8-12 minutes until the rice is cooked through.
  5. Remove from heat and stir in freshly grated Pepper Jack cheese until melted. Adjust consistency with additional broth if desired.
  6. Serve garnished with tortilla chips or strips and your choice of toppings.
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Main
  • Method: Simmering
  • Cuisine: American

Nutrition

  • Serving Size: 1 bowl (about 350g)
  • Calories: 450
  • Sugar: 4g
  • Sodium: 790mg
  • Fat: 18g
  • Saturated Fat: 7g
  • Unsaturated Fat: 10g
  • Trans Fat: 0g
  • Carbohydrates: 47g
  • Fiber: 10g
  • Protein: 30g
  • Cholesterol: 90mg

Keywords: Feel free to customize the soup by adding different vegetables such as zucchini or corn. For added nutrition and flavor depth, consider cooking rice separately and adding it just before serving.

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

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