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Smoky Chicken, Bean & Rice Soup – Comfort in Every Spoonful

Warm up with this Smoky Chicken, Bean & Rice Soup — rich, hearty, and full of bold Southwestern flavor.

Ingredients

Scale
  • Vegetables & Aromatics
  • 1large yellow onion, halved (peel optional)
  • 3poblano peppers, trimmed, seeded, and diced
  • 3jalapeños, halved
  • 1shallot, peeled and sliced
  • 6scallions, rinsed and trimmed (divided)
  • 1carrot, roughly chopped (optional for sweetness)
  • 5garlic cloves, smashed
  • Chicken & Broth
  • 1whole chicken (about4pounds), cut into pieces
  • 8 cupswater (or enough to cover the chicken)
  • 2 tablespoonsneutral oil (vegetable or avocado oil)
  • Beans & Rice
  • 1 cupdried pinto beans (or2cans, drained and rinsed)
  • 1 cupwhite rice, rinsed
  • Seasonings
  • 2 tablespoonschili powder
  • 1 tablespoonancho chili powder (or substitute with extra chili powder)
  • 1 tablespoonpaprika
  • 1 tablespoonground cumin
  • 2 teaspoonscayenne pepper (adjust to spice level)
  • Salt and black pepper, to taste
  • Garnishes
  • Sour cream
  • Minced red onion
  • Lime wedges
  • Fresh cilantro leaves
  • Sliced radishes

Instructions

  1. 1. Make the Chicken Broth
  2. Place the chicken in a large pot with the halved onion, jalapeños, and 2 scallions cut into thirds. Add enough water to fully cover and sprinkle with salt.
  3. Bring to a boil, then reduce heat and simmer gently for 1½ hours until the chicken is tender and the broth is flavorful.
  4. Once cooked, remove the chicken to a plate and let it cool.
  5. Continue simmering the broth uncovered for another 30 minutes to reduce slightly, then strain through a fine sieve.
  6. Discard solids and set the clear broth aside.
  7. When cool enough to handle, shred the chicken meat into bite-sized pieces, discarding the bones.
  8. 2. Cook the Beans
  9. If using dried beans: add beans, the sliced shallot, and 2 scallion pieces to a pot. Cover with water and bring to a boil.
  10. Reduce to low heat and simmer for 1 hour, until mostly tender. Drain and set aside. (Skip this step if using canned beans.)
  11. 3. Sauté the Vegetables
  12. Wipe out the main pot and return it to the stove.
  13. Add oil and heat over medium. Add diced poblanos and onion, and sauté for 8–10 minutes until softened.
  14. Stir in the remaining 4 minced scallions and garlic; cook for 1 minute until fragrant.
  15. 4. Add Seasonings and Combine
  16. Stir in chili powder, ancho chili powder, paprika, cumin, and cayenne. Mix well to coat the vegetables in spices.
  17. Add the cooked beans, shredded chicken, and reserved broth to the pot. Stir to combine and bring to a boil.
  18. 5. Simmer with Rice
  19. Once boiling, stir in the rinsed rice.
  20. Reduce heat to low and let the soup simmer gently for 25–30 minutes, or until the rice is tender and the broth has thickened slightly.
  21. Taste and adjust salt and pepper as needed.
  22. 6. Serve and Garnish
  23. Ladle the soup into bowls and top with a dollop of sour cream, minced red onion, fresh cilantro, sliced radishes, and a squeeze of lime juice.
  24. Serve hot with warm bread or corn tortillas on the side.
  • Author: Chef mia