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

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★★★★★

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.

Ingredients

Scale

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

Find it online: https://dailysimplerecipe.com/chicken-tomato-rice-soup-with-bell-peppers-black-beans-and-pepper-jack-cheese-recipe/