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

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★★★★★

4.4 from 68 reviews

This Smoky Chicken, Bean & Rice Soup is a comforting and flavorful dish packed with tender shredded chicken, smoky poblano peppers, hearty pinto beans, and fluffy rice, all simmered in a richly spiced broth. Garnished with fresh cilantro, tangy lime, and creamy sour cream, this soup delivers warmth and satisfaction in every spoonful, perfect for cozy dinners.

Ingredients

Scale

Vegetables & Aromatics

  • 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

Chicken & Broth

  • 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)

Beans & Rice

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

Seasonings

  • 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

Garnishes

  • Sour cream
  • Minced red onion
  • Lime wedges
  • Fresh cilantro leaves
  • Sliced radishes

Instructions

  1. Make the Chicken Broth: Place the chicken pieces in a large pot along with the halved onion, halved jalapeños, and two scallions cut into thirds. Add enough water to fully cover the ingredients and sprinkle with salt. Bring the mixture to a boil, then reduce heat and allow it to simmer gently for 1½ hours until the chicken is tender and the broth is flavorful. Remove the chicken onto a plate to cool. Continue simmering the broth uncovered for an additional 30 minutes to reduce slightly, then strain it through a fine sieve, discarding solids. When the chicken has cooled, shred the meat into bite-sized pieces, discarding the bones.
  2. Cook the Beans: If using dried pinto beans, add them to a pot with the sliced shallot and two remaining scallion pieces. Cover with water and bring to a boil. Reduce heat to low and simmer for 1 hour until the beans are mostly tender. Drain the beans and set aside. If using canned beans, this step can be skipped.
  3. Sauté the Vegetables: Clean out the main pot and return it to the stove over medium heat. Add the neutral oil and heat it up. Add the diced poblano peppers and halved yellow onion, sautéing for 8 to 10 minutes until softened. Stir in the remaining four minced scallions and the smashed garlic cloves and cook for an additional minute until fragrant.
  4. Add Seasonings and Combine: Stir in the chili powder, ancho chili powder, paprika, ground cumin, and cayenne pepper, mixing well to coat the vegetables evenly with the spices. Then add the cooked beans, shredded chicken, and the reserved clear broth to the pot. Stir everything together and bring the mixture to a boil.
  5. Simmer with Rice: Once boiling, add the rinsed white rice. Reduce the heat to low and let the soup simmer gently for 25 to 30 minutes, or until the rice is tender and the broth has thickened slightly. Taste and adjust seasoning with salt and black pepper as needed.
  6. Serve and Garnish: Ladle the hot soup into bowls and top with a dollop of sour cream, minced red onion, fresh cilantro leaves, sliced radishes, and a squeeze of lime juice. Serve immediately with warm bread or corn tortillas on the side for a fully satisfying meal.

Notes

  • For a quicker option, canned pinto beans can be used instead of dried beans.
  • Adjust the amount of cayenne pepper to control the spice level according to your preference.
  • Adding the optional carrot while making the broth will add subtle sweetness to balance the smoky flavors.
  • Leftover soup tastes even better the next day as the flavors meld further.
  • Use a neutral oil like vegetable or avocado oil for sautéing to avoid overpowering the smoky spices.

Keywords: Smoky Chicken Soup, Bean and Rice Soup, Comfort Soup, Mexican Chicken Soup, Spicy Chicken Soup, Hearty Chicken Soup

Find it online: https://kitchenbyrita.com/smoky-chicken-bean-and-rice-soup-comfort-in-every-spoonful-recipe/