Ingredients

1 large yellow onion, halved (peel optional)

3 poblano peppers, trimmed, seeded, and diced

3 jalapeños, halved

1 shallot, peeled and sliced

6 scallions, rinsed and trimmed (divided)

1 carrot, roughly chopped (optional for sweetness)

5 garlic cloves, smashed

1 whole chicken (about 4 pounds), cut into pieces

8 cups water (or enough to cover the chicken)

2 tablespoons neutral oil (vegetable or avocado oil)

1 cup dried pinto beans (or 2 cans, drained and rinsed)

1 cup white rice, rinsed

2 tablespoons chili powder

1 tablespoon ancho chili powder (or substitute with extra chili powder)

1 tablespoon paprika

1 tablespoon ground cumin

2 teaspoons cayenne pepper (adjust to spice level)

Salt and black pepper, to taste

Sour cream, for garnish

Minced red onion, for garnish

Lime wedges, for garnish

Fresh cilantro leaves, for garnish

Sliced radishes, for garnish

Instructions

Step 1: 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. Bring to a boil, then reduce heat and simmer gently for 1½ hours until the chicken is tender and the broth is flavorful. Remove the chicken to a plate and let it cool.

Step 2: Continue simmering the broth uncovered for another 30 minutes to reduce slightly, then strain through a fine sieve. Discard solids and set the clear broth aside. When cool enough to handle, shred the chicken meat into bite-sized pieces, discarding the bones.

Step 3: If using dried beans, add beans, the sliced shallot, and 2 scallion pieces to a pot. Cover with water and bring to a boil. Reduce to low heat and simmer for 1 hour, until mostly tender. Drain and set aside. Skip this step if using canned beans.

Step 4: Wipe out the main pot and return it to the stove. Add oil and heat over medium. Add diced poblanos and onion, and sauté for 8–10 minutes until softened. Stir in the remaining 4 minced scallions and garlic; cook for 1 minute until fragrant.

Step 5: Stir in chili powder, ancho chili powder, paprika, cumin, and cayenne. Mix well to coat the vegetables in spices. Add the cooked beans, shredded chicken, and reserved broth to the pot. Stir to combine and bring to a boil.

Step 6: Once boiling, stir in the rinsed rice. 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. Taste and adjust salt and pepper as needed.

Step 7: 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. Serve hot with warm bread or corn tortillas on the side.

Tips & Variations

For a milder version, reduce or omit the jalapeños and cayenne pepper.

Substitute black beans for pinto beans to change up the flavor and texture.

Add a diced carrot during sautéing for a touch of natural sweetness.

If short on time, use pre-cooked chicken or canned beans to speed up the process.

FAQs

Can I make this soup vegetarian?

Yes, substitute the chicken with extra beans and vegetable broth. You can also add hearty vegetables like sweet potatoes or squash for more texture and flavor.

How spicy is this soup?

The recipe has a smoky heat from the chili powders and jalapeños, balanced by the creaminess of sour cream. Adjust the cayenne and jalapeños according to your heat preference.