Chicken Tomato Rice Soup
Indulge in the warmth of Chicken Tomato Rice Soup, a comforting blend of juicy chicken, vibrant bell peppers, and hearty rice simmered together for a satisfying meal. Perfect for chilly evenings or busy weeknights, this easy-to-make soup is not only nutritious but also full of flavor. Customize it with your favorite vegetables and spices for a dish that suits your taste. Serve it with crispy tortilla chips, fresh avocado, and a squeeze of lime for an extra touch of zest.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: Serves approximately 6
- Category: Main
- Method: Stovetop
- Cuisine: American
Ingredients
Scale
- 2 tablespoons olive oil
- 1 tablespoon butter
- 1 pound chicken thighs (thinly sliced)
- 1/2 large onion (sliced)
- 3 bell peppers (red, orange, yellow – sliced)
- 4 cloves garlic (minced)
- 3/4 cup long-grain white rice
- 1 can black beans (rinsed and drained)
- 1 can crushed tomatoes
- 4 cans low-sodium chicken broth
- Fresh cilantro for garnish
- Lime juice for garnish
Instructions
- In a large Dutch oven, heat olive oil and melt butter over medium-high heat. Add sliced chicken and onions; sauté until browned.
- Stir in bell peppers, garlic, flour, and seasonings; cook until fragrant.
- Incorporate rice, black beans, green chilies, crushed tomatoes, and three cans of chicken broth. Mix cornstarch with the remaining broth before adding to the pot.
- Bring to a boil, then reduce heat to a simmer for 8-12 minutes until rice is tender.
- Remove from heat and stir in cheese until melted. Adjust thickness with additional broth if necessary.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 350
- Sugar: 4g
- Sodium: 650mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 6g
- Protein: 25g
- Cholesterol: 90mg
Find it online: https://recipesbyphoenix.com/chicken-tomato-rice-soup/