Smoky Chicken, Bean & Rice Soup

Smoky Chicken, Bean & Rice Soup fills the kitchen with a warm, smoky scent and easy comfort.

introduction — Smoky Chicken, Bean & Rice Soup

Smoky Chicken, Bean & Rice Soup is a simple, hearty bowl you can make any night.
It uses common pantry items and cooks in one pot for easy cleanup.
For another cozy grain soup try this creamy wild rice and mushroom soup.

why make this recipe — Smoky Chicken, Bean & Rice Soup

Smoky Chicken, Bean & Rice Soup is fast, filling, and budget friendly.
It feeds a family, makes good leftovers, and tastes better the next day.
If you like spiced chicken and rice dishes, you may also enjoy this curried chicken lentil and rice soup with spinach.

how to make Smoky Chicken, Bean & Rice Soup

Start by softening onions and garlic so the base gets sweet and fragrant.
Add smoked chilies and tomatoes, then simmer with chicken broth to build a deep smoky flavor.
This method is like other simple bean soups such as tomato and bean soup.

Ingredients — Smoky Chicken, Bean & Rice Soup

• 2 cups cooked shredded chicken
• 1 can pinto beans, drained and rinsed
• 1 cup cooked rice
• 1 onion, diced
• 3 cloves garlic, minced
• 1 can diced tomatoes
• 4 cups chicken broth
• 2-3 smoked chilies (or to taste)
• Salt and pepper to taste
• Fresh cilantro for garnish
• Lime wedges for serving

Directions — Smoky Chicken, Bean & Rice Soup

1. In a large pot, sauté the onion and garlic until translucent.
2. Add the smoked chilies and tomatoes, cooking for a few more minutes.
3. Pour in the chicken broth, and bring the mixture to a gentle simmer.
4. Stir in the shredded chicken, pinto beans, and cooked rice.
5. Season with salt and pepper to taste, and let it simmer for about 20 minutes.
6. Serve hot, garnished with fresh cilantro and lime wedges.

how to serve Smoky Chicken, Bean & Rice Soup

Serve the soup hot in bowls with lime wedges on the side.
Top each bowl with chopped fresh cilantro for brightness.
Offer warm tortillas or crusty bread for dipping.

how to store Smoky Chicken, Bean & Rice Soup

Cool the soup to room temperature before storing.
Refrigerate in an airtight container for up to 4 days.
Freeze in portions for up to 3 months; thaw in the fridge before reheating.

tips to make Smoky Chicken, Bean & Rice Soup

• Use leftover roast chicken to save time and add flavor.
• Adjust smoked chilies to match your heat level.
• If the soup thickens in the fridge, add a splash of broth when reheating.
• For a different texture, try small pasta like in this comfort in a bowl chicken pearl couscous soup.

variation (if any) — Smoky Chicken, Bean & Rice Soup

• Make it vegetarian: swap chicken for mushrooms and use vegetable broth.
• Use black beans or kidney beans instead of pinto beans.
• Replace smoked chilies with chipotle in adobo for a different smoky heat.
• Add corn or bell peppers for extra color and sweetness.

FAQs — Smoky Chicken, Bean & Rice Soup

Q: Can I use raw chicken instead of cooked shredded chicken?
A: Yes. Add raw chicken pieces to the broth and simmer until cooked through, then shred in the pot.

Q: Can I make Smoky Chicken, Bean & Rice Soup in a slow cooker?
A: Yes. Sauté the onion and garlic first, then add all ingredients and cook on low for 4–6 hours.

Q: Where can I buy smoked chilies for this Smoky Chicken, Bean & Rice Soup?
A: You can find smoked chilies online or in specialty stores. Buy it here.

Q: Will the rice get mushy if I reheat the soup?
A: Rice can absorb liquid. Add a little broth when reheating to loosen the soup and keep the rice tender.

Smoky Chicken, Bean & Rice Soup

This Smoky Chicken, Bean & Rice Soup is a simple, hearty dish that fills the kitchen with a warm, smoky scent and provides easy comfort for any night of the week.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 30 minutes mins

Total Time 40 minutes mins

Course Main Course, Soup

Cuisine American

Servings 6 servings

Calories 350 kcal

Ingredients

  

Main Ingredients

• 2 cups cooked shredded chicken Use leftover roast chicken to save time.
• 1 can pinto beans, drained and rinsed Can substitute with black beans or kidney beans.
• 1 cup cooked rice Adjust according to preference.
• 1 onion, diced
• 3 cloves garlic, minced
• 1 can diced tomatoes
• 4 cups chicken broth Use vegetable broth for a vegetarian version.
• 2-3 smoked chilies (or to taste) Replace with chipotle in adobo for a different smoky heat.
• Salt and pepper to taste
• Fresh cilantro for garnish Adds brightness when served.
• Lime wedges for serving Provides a fresh zing.

Instructions

 

Preparation

• In a large pot, sauté the onion and garlic until translucent.
• Add the smoked chilies and tomatoes, cooking for a few more minutes.
• Pour in the chicken broth, and bring the mixture to a gentle simmer.
• Stir in the shredded chicken, pinto beans, and cooked rice.
• Season with salt and pepper to taste, and let it simmer for about 20 minutes.

Serving

• Serve hot, garnished with fresh cilantro and lime wedges on the side.
• Offer warm tortillas or crusty bread for dipping.

Notes

If the soup thickens in the fridge, add a splash of broth when reheating. Cool the soup to room temperature before storing. Refrigerate in an airtight container for up to 4 days, or freeze in portions for up to 3 months.

Keyword Bean Soup, budget-friendly, Chicken Soup, Hearty Soup, One Pot Meal