Description
Smoky Chicken, Bean & Rice Soup is a warm, hearty, and flavorful dish combining tender chicken, creamy beans, and fluffy rice infused with smoky paprika or chipotle seasoning. This comforting soup is perfect any time of year, offering a nutritious, protein- and fiber-rich meal that is easy to prepare and highly adaptable to various dietary preferences.
Ingredients
Scale
Protein & Main Ingredients
- 1 lb chicken thighs or breasts, cut into bite-sized pieces
- 1 cup white or pinto beans, rinsed (canned or cooked)
- 1 cup long-grain white rice, rinsed
Vegetables & Aromatics
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 cup diced tomatoes (canned or fresh)
Liquids & Seasonings
- 4 cups chicken broth
- 1–2 teaspoons smoked paprika or chipotle powder
- Salt, to taste
- Black pepper, to taste
Finishing Touches
- Fresh cilantro or parsley, chopped (for garnish)
- Optional garnishes: sour cream or Greek yogurt, diced avocado, thinly sliced green onions
Instructions
- Prepare Your Ingredients: Dice the onion and mince the garlic. Chop the chicken into bite-sized pieces. Rinse the beans if using canned and rinse the rice to remove excess starch. Having all ingredients prepped will streamline cooking.
- Sauté Aromatics and Chicken: In a large pot, heat a splash of oil over medium heat. Add the diced onion and minced garlic. Cook until fragrant and translucent, about 3-5 minutes. Add the chicken pieces and brown them, locking in flavor and creating a rich base for the soup.
- Add Spices and Liquids: Sprinkle smoked paprika or chipotle powder over the browned chicken and stir thoroughly to coat. Add the diced tomatoes and chicken broth. Bring the mixture to a gentle simmer to develop the flavors.
- Incorporate Beans and Rice: Stir in the rinsed beans and rice. Cover the pot and reduce heat to low. Let the soup simmer gently until the rice is tender and the soup thickens to a hearty texture, approximately 20-25 minutes.
- Final Seasoning and Fresh Herbs: Before serving, season with salt and black pepper to taste. Stir in freshly chopped cilantro or parsley for brightness and a fresh aroma that complements the smoky flavors.
Notes
- Use bone-in chicken thighs for deeper flavor and added tenderness.
- Toast the rice in the pot before adding broth to enhance nutty notes and prevent mushiness.
- Simmer the soup slowly to allow flavors to meld perfectly and keep chicken moist.
- Adjust soup thickness by adding more broth for a lighter soup or cooking uncovered for a thicker, stew-like consistency.
- Finish with a squeeze of lime or a splash of vinegar to brighten the smoky depth.
- This recipe is easily adaptable for vegetarian diets by replacing chicken with extra beans or smoked tofu.
- Leftovers keep well refrigerated for up to 3 days; flavors improve overnight.
- Freeze portions for up to 3 months in freezer-safe containers, leaving space for expansion.
- Reheat gently on low heat, adding broth or water if needed to loosen consistency.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 320
- Sugar: 3g
- Sodium: 600mg
- Fat: 6g
- Saturated Fat: 1.5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 7g
- Protein: 30g
- Cholesterol: 70mg
Keywords: smoky chicken soup, bean and rice soup, hearty chicken soup, comfort food, weeknight dinner, gluten free soup
