Prepare Your Ingredients: Start by gathering and chopping all your veggies and dicing the chicken. I find that having everything ready makes the cooking process much smoother.

Sauté the Base: Heat some olive oil in a large pot over medium heat to get things started. Add the chopped onion and minced garlic, stirring them around for about 2-3 minutes until they become translucent and fragrant. This is when you’ll get a whiff of that comforting aroma that fills your kitchen.

Cook the Chicken: Next, add the diced chicken to the pot. Cook the chicken for about 5-7 minutes, stirring now and then, until it’s nicely browned all over. This step locks in the flavor and gives the chicken a lovely texture.

Add the Vegetables: Once the chicken is nicely browned, throw in the sliced carrots and diced bell pepper. Cook them for another 5 minutes until they soften up a bit.

Combine Ingredients: Now, it’s time to pour in the chicken broth and diced tomatoes. Stir in the rice, chili powder, cumin, salt, and pepper to taste. I love to add a little extra chili powder for that perfect kick!

Simmer: Let the mixture come to a boil, then turn the heat down low and let it gently cook for about 20-25 minutes. The longer it simmers, the better the flavors blend!

Taste and Adjust: After simmering, taste your soup. If you feel it needs more seasoning or spice, this is the time to adjust to your liking.

Serve and Garnish: Ladle the soup into bowls and garnish with fresh cilantro for a touch of brightness. Believe me; this step makes a world of difference in flavor.