Chicken Tomato Rice Soup with Bell Peppers, Black Beans, and Pepper Jack Cheese Recipe

Introduction

This Chicken Tomato Rice Soup is a comforting and flavorful meal perfect for any day. Packed with tender chicken, vibrant bell peppers, and hearty rice, it’s both satisfying and easy to make. Top it with your favorite garnishes for a customizable bowl of warmth.

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 (basmati recommended), uncooked
• 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 garnish
• Avocados, for garnish
• Tomatoes, for garnish
• Lime juice, for garnish
• Hot sauce, to taste

Instructions

1. 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 and sauté for 3 minutes until the chicken begins to brown and onions soften.
2. Step 2: Add the sliced bell peppers, minced garlic, flour, and all seasonings (chicken bouillon powder, salt, chili powder, ground cumin, smoked paprika, pepper, and dried oregano). Cook, stirring constantly, for 2 minutes to combine and let the flour cook.
3. Step 3: Stir in the rice, black beans, diced green chilies, crushed tomatoes, and 3 cans of the chicken broth. Mix the cornstarch with the remaining can of chicken broth until smooth, then add to the soup. Bring to a boil, then reduce heat and simmer on medium-low, stirring occasionally, for 8 to 12 minutes or until the rice is cooked. Keep an eye on the rice and adjust cooking time as needed.
4. Step 4: Remove the pot from heat and stir in the grated Pepper Jack cheese until melted and creamy. If desired, add extra chicken broth or water to thin the soup to your preferred consistency. Serve garnished with tortilla chips, fresh cilantro, sour cream, avocado slices, tomatoes, a squeeze of lime juice, and hot sauce as desired.

Tips & Variations

• Use basmati rice for best texture, but any long-grain white rice works well.
• For a spicier soup, add jalapeños or increase the chili powder and hot sauce to taste.
• Swap Pepper Jack cheese with cheddar or Monterey Jack if preferred.
• Chicken breasts can be used instead of thighs, though thighs stay juicier.

Storage

Store 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 consistency if it thickens. This soup can also be frozen for up to 2 months; thaw overnight in the refrigerator before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this soup vegetarian?

Yes, substitute the chicken with extra beans or vegetables and use vegetable broth instead of chicken broth. Adjust seasoning to taste.

How can I make the soup thicker or thinner?

To thicken, simmer uncovered for a few more minutes or add additional cornstarch slurry. To thin, add more chicken broth or water until you reach your desired consistency.

Chicken Tomato Rice Soup with Bell Peppers, Black Beans, and Pepper Jack Cheese Recipe

Print Recipe

★★★★★

4.8 from 134 reviews

This hearty Chicken Tomato Rice Soup combines tender chicken thighs, vibrant bell peppers, and aromatic spices in a rich tomato and chicken broth base. Enriched with black beans, green chilies, and perfectly cooked basmati rice, this comforting soup is finished with creamy Pepper Jack cheese and served with classic toppings like tortilla chips, avocado, and fresh cilantro for an irresistible meal.

• Author: Logan
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Yield: 6 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: American Southwestern

Ingredients

Scale 1x2x3x

Soup Base

• 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 (basmati recommended), uncooked
• 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

Toppings

• 1 cup freshly grated Pepper Jack cheese (or more to taste)
• Tortilla chips or strips
• Fresh cilantro
• Sour cream
• Avocados, sliced
• Fresh tomatoes, chopped
• Lime juice
• Hot sauce, to taste

Instructions

1. Sauté Chicken and Onions: In a large Dutch oven or soup pot, melt the butter in olive oil over medium-high heat. Add the thinly sliced chicken thighs and onions. Sauté for about 3 minutes until the chicken begins to brown and the onions soften.
2. Cook Vegetables and Spices: Add the sliced bell peppers, minced garlic, flour, and all spices including chicken bouillon powder, salt, chili powder, cumin, smoked paprika, black pepper, and dried oregano. Cook while stirring constantly for 2 minutes to create a flavorful base and allow the flour to incorporate.
3. Add Main Ingredients and Simmer: Stir in the uncooked rice, black beans, diced green chilies, crushed tomatoes, and three cans of chicken broth. Mix the cornstarch with the remaining can of chicken broth until smooth and add this mixture to the pot. Bring the soup to a boil, then reduce heat to medium-low. Simmer gently, stirring occasionally, for 8–12 minutes or until the rice is tender and cooked through. Check rice doneness periodically as cooking times may vary.
4. Finish and Garnish: Remove the pot from heat and stir in the freshly grated Pepper Jack cheese until melted and incorporated. If soup is too thick, add additional chicken broth or water to reach desired consistency. Serve soup in bowls with desired toppings such as tortilla chips, fresh cilantro, sour cream, sliced avocados, chopped tomatoes, a squeeze of lime juice, and hot sauce to taste.

Notes

• Use basmati rice for a fragrant, fluffy texture that works best in this soup.
• Adjust the amount of chili powder and hot sauce to control the heat level according to your preference.
• Adding cheese at the end adds creaminess without overpowering the tomato base.
• Leftovers keep well and flavors develop more overnight.
• This soup can be made gluten-free by substituting the all-purpose flour with cornstarch or a gluten-free flour blend.

Keywords: Chicken soup, tomato rice soup, pepper jack cheese soup, chicken thighs soup, spicy chicken soup, hearty soup recipe, black beans soup, one pot soup