Ingredients
Scale
- 2 tablespoons olive oil
- 1 pound chicken thighs (thinly sliced)
- 1/2 large onion (thinly sliced)
- 1 red bell pepper (thinly sliced)
- 1 orange bell pepper (thinly sliced)
- 1 yellow bell pepper (thinly sliced)
- 4 cloves garlic (minced)
- 3/4 cup long-grain white rice
- 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
- Fresh cilantro
- Sour cream
- Avocado
- Lime juice
Instructions
- Heat olive oil and butter in a large pot over medium-high heat. Sauté the chicken and onions for about 3 minutes until the chicken starts to brown.
- Add bell peppers, garlic, flour, and spices; cook for another 2 minutes until fragrant.
- Stir in rice, black beans, green chilies, crushed tomatoes, and three cans of chicken broth. Mix cornstarch with the last can of broth before adding it to the soup.
- Bring to a boil then reduce heat; simmer for 8-12 minutes until rice is fully cooked.
- Remove from heat and stir in cheese until melted. Adjust consistency with additional broth if desired; serve hot with your choice of toppings.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 1 cup (245g)
- Calories: 380
- Sugar: 4g
- Sodium: 720mg
- Fat: 14g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 6g
- Protein: 28g
- Cholesterol: 80mg