Step 1

Melt butter in olive oil over medium high heat in a large Dutch oven/soup pot. Add chicken and onions and sauté for 3 minutes.

Step 2

Add bell peppers, garlic, flour and all seasonings/spices. Cook, stirring constantly, for 2 minutes.

Step 3

Stir in rice, black beans, green chilies, crushed tomatoes and 3 cans chicken broth. Mix cornstarch with last can chicken broth and add to soup. Bring to boil then reduce heat and simmer on medium low, stirring occasionally, for 8-12 minutes or until rice is cooked.*Note: Cooking time may vary depending on how long it takes to bring your soup to a boil so I suggest checking the rice occasionally until done.

Step 4

Remove from heat and stir in cheese. Add additional chicken broth/water to thin soup if desired. Garnish individual servings with desired toppings.