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Chicken Tomato Rice Soup

Chicken Tomato Rice Soup
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Indulge in the warmth of Chicken Tomato Rice Soup, a delightful one-pot dish perfect for any mealtime. This hearty soup features tender chicken, colorful bell peppers, and wholesome rice simmered in a rich tomato broth, making it not only comforting but also nourishing. With its blend of spices and fresh ingredients, this recipe is a family favorite that’s easy to whip up in under an hour. Whether you’re enjoying a cozy night at home or hosting friends, this soup is sure to impress. Plus, with customizable toppings like creamy avocado and crispy tortilla chips, every bowl can be tailored to your taste.

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 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 (uncooked; I recommend basmati)
  • 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 over medium-high heat, melt butter with olive oil. Add chicken and onions; sauté for about 3 minutes until browned.
  2. Stir in bell peppers and garlic followed by flour and seasonings; cook for another 2 minutes until fragrant.
  3. Add rice, black beans, green chilies, crushed tomatoes, and three cans of chicken broth. Mix cornstarch with the remaining broth before adding it to the pot.
  4. Bring to a boil then reduce heat to medium-low; simmer for 8–12 minutes or until rice is cooked through.
  5. Remove from heat and stir in cheese until melted. Serve topped with desired garnishes.

Nutrition

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

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