Step 1

Prepare rice according to directions listed on package.

Step 2

Meanwhile, heat olive oil in a large pot over medium-high heat. Add bell peppers and onion and saute 3 minutes then add garlic and saute 1 minute longer.

Step 3

Pour in chicken broth and diced tomatoes. Stir in chili powder, ancho chili powder, cumin, paprika, oregano and season with salt and pepper to taste.

Step 4

Add chicken and bring to a light boil. Reduce heat to medium-low, cover and simmer until chicken has cooked through (chicken should register 165 degrees in center on an instant read thermometer), about 10 - 15 minutes.

Step 5

Transfer chicken to a cutting board (while continuing to cook soup mixture to soften veggies) and let chicken rest 5 minutes, then cut into small strips.

Step 6

Return chicken to soup, stir in cooked rice (see notes), black beans, cilantro and lime juice. Serve warm with cheese and sour cream if desired.