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 salt
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon pepper
- 1/2 teaspoon dried oregano
- 3/4 cup long-grain white rice (uncooked; 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
- Heat olive oil and butter in a large pot over medium-high heat. Sauté chicken and onions until lightly browned.
- Add bell peppers, garlic, flour, and spices; stir for 2 minutes.
- Stir in rice, black beans, crushed tomatoes, and three cans of chicken broth. Mix cornstarch with the fourth can of broth before adding it in.
- Bring to a boil; reduce heat and simmer for 8–12 minutes until rice is tender.
- Once cooked, remove from heat and stir in Pepper Jack cheese until melted. Serve hot with desired toppings.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl (about 300g)
- Calories: 450
- Sugar: 6g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 8g
- Protein: 27g
- Cholesterol: 80mg