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

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★★★★★

4.4 from 98 reviews

This Smoky Chicken, Bean & Rice Soup is a hearty and comforting dish packed with smoky flavors from roasted poblanos and a rich homemade chicken broth. Combining tender shredded chicken, tender pinto beans, and fluffy white rice, it’s seasoned with a blend of chili powders, cumin, and cayenne for a perfect balance of warmth and spice. Garnished with fresh cilantro, creamy sour cream, and tangy lime, it’s an inviting bowl of comfort perfect for chilly days.

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 with the halved yellow onion, halved jalapeños, and 2 scallions cut into thirds. Add enough water to fully cover the chicken and sprinkle with salt. Bring to a boil over high heat, then reduce the heat to simmer gently for about 1½ hours until the chicken is tender and the broth develops deep flavor. Remove the chicken to a plate and let it cool. Continue simmering the broth uncovered for another 30 minutes to reduce slightly, then strain through a fine sieve, discarding solids. Set the clear broth aside. When cool enough to handle, shred the chicken meat into bite-sized pieces, discarding the bones.
  2. Cook the Beans: If using dried beans, add them to a pot with the sliced shallot and 2 scallion pieces. Cover with water and bring to a boil. Lower heat to simmer and cook for about 1 hour until the beans are mostly tender. Drain and set aside. If using canned beans, skip this step.
  3. Sauté the Vegetables: Wipe out the main pot and place it back on the stove over medium heat. Add the neutral oil, then add the diced poblano peppers and halved yellow onion. Sauté for 8–10 minutes until softened and fragrant. Add the remaining 4 minced scallions and smashed garlic cloves, cooking for an additional 1 minute to release their aroma.
  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 in the spices evenly. Add the cooked pinto beans, shredded chicken, and reserved chicken broth to the pot. Stir to combine all ingredients and bring the mixture to a boil.
  5. Simmer with Rice: Once boiling, stir in the rinsed white rice. Reduce the 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 the soup and adjust salt and black pepper as needed.
  6. Serve and Garnish: Ladle the soup into bowls and top each serving with a dollop of sour cream, some minced red onion, fresh cilantro leaves, sliced radishes, and a squeeze of lime juice. Serve hot alongside warm bread or corn tortillas for a complete, comforting meal.

Notes

  • For a spicier soup, leave seeds in jalapeños and increase cayenne pepper to taste.
  • If short on time, canned pinto beans can be used to skip the bean-cooking step.
  • Adding a roughly chopped carrot to the broth imparts subtle sweetness but is optional.
  • Adjust seasoning spices to prefer more smoky or heat according to taste.
  • Leftover soup stores well in the refrigerator for up to 3 days and freezes nicely for up to 2 months.

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

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