• 2 tablespoons olive oil
  • 1 tablespoon butter
  • 2 chicken breasts, thinly sliced (1 pound)
  • 1/2 large onion, thinly sliced
  • 1 small red bell pepper, thinly sliced
  • 1 small orange bell pepper, thinly sliced
  • 1 small yellow bell pepper, thinly sliced
  • 4 garlic cloves, minced
  • 2 tablespoons flour
  • 2 teaspoons chicken bouillon powder
  • 1 tsp EACH salt, chili pwdr, ground cumin
  • 1/2 tsp EACH smoked paprika, pepper, dried oregano
  • 3/4 cup long-grain white rice, 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/strips
  • fresh cilantro
  • sour cream
  • avocado
  • Tomatoes
  • Hot sauce to taste


  1. Melt butter in olive oil over medium high heat in a large Dutch oven/soup pot. Add chicken and onions and sauté for 3 minutes.
  2. Add bell peppers, garlic, flour and all seasonings/spices. Cook, stirring constantly, for 2 minutes.
  3. Stir in rice, black beans, green chilies, crushed tomatoes and 3 cans chicken broth. Mix cornstarch with last can chicken broth and add to soup. Bring to boil then reduce heat and simmer on medium low, stirring occasionally, for 8-12 minutes or until rice is cooked.*Note: Cooking time may vary depending on how long it takes to bring your soup to a boil so I suggest checking the rice occasionally until done.
  4. Remove from heat and stir in cheese. Add additional chicken broth/water to thin soup if desired. Garnish individual servings with desired toppings.
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