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*This is a hearty soup with a thicker enchilada sauce like broth. If you prefer a thinner broth then you can leave out the flour and cornstarch.
**The Pepper Jack Cheese can be left out of the soup if preferred and used as a garnish instead.
2 tablespoons olive oil
1 tablespoon butter
2 chicken breasts, thinly sliced (1 pound)
1/2 large onion, thinly sliced
1 small red bell pepper, thinly sliced
1 small orange bell pepper, thinly sliced
1 small yellow bell pepper, thinly sliced
4 garlic cloves, minced
2 tablespoons flour
2 teaspoons chicken bouillon powder
1 tsp EACH salt, chili pwdr, ground cumin
1/2 tsp EACH smoked paprika, pepper, dried oregano
3/4 cup long-grain white rice, uncooked
1 15 oz. can black beans, rinsed and drained
1 4 oz. can mild diced green chilies
1 14 oz. can crushed tomatoes
4 14.5 oz. cans low sodium chicken broth
2 tablespoons cornstarch
1 cup freshly grated Pepper Jack cheese or more to taste
Garnish
Tortilla chips/strips
fresh cilantro
sour cream
avocado
Tomatoes
Hot sauce to taste
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1st Keep
 djanet1972
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