Description
Chicken Tomato Rice Soup is a delightful, hearty dish that brings together tender chicken, vibrant tomatoes, and wholesome rice in a comforting bowl. Perfect for any occasion, this easy-to-make soup is packed with rich flavors and can be customized to suit your taste. Whether you’re enjoying a cozy dinner at home or hosting friends, this Chicken Tomato Rice Soup will warm your soul and satisfy your cravings. Top it with fresh cilantro, creamy avocado, or crunchy tortilla chips for an extra layer of flavor.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 tablespoon butter
- 1 pound chicken thighs (sliced)
- 1/2 onion (sliced)
- 3 assorted bell peppers (sliced)
- 4 cloves garlic (minced)
- 3/4 cup long-grain white rice
- 1 can black beans (rinsed)
- 1 can diced green chilies
- 1 can crushed tomatoes
- 4 cans low-sodium chicken broth
Instructions
- In a large Dutch oven, heat olive oil and butter over medium-high heat. Sauté the sliced chicken and onions for about 3 minutes until the chicken begins to brown.
- Stir in the bell peppers, garlic, flour, and spices; cook for another 2 minutes.
- 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 soup. Bring to a boil then lower the heat to simmer for 8–12 minutes until the rice is tender.
- Remove from heat and stir in grated Pepper Jack cheese until melted. Adjust consistency with additional broth if needed and serve hot with your favorite toppings.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Sautéing
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 320
- Sugar: 6g
- Sodium: 860mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 22g
- Cholesterol: 75mg