For the Soup:

• 2 tablespoons olive oil
• 1 tablespoon butter
• 1 pound chicken thighs, thinly sliced into 2-inch pieces
• 1/2 large onion, thinly sliced
• 1 red bell pepper, thinly sliced then halved
• 1 orange bell pepper, thinly sliced then halved
• 1 yellow bell pepper, thinly sliced then halved
• 4 cloves garlic, minced
• 2 tablespoons flour
• 2 teaspoons chicken bouillon powder
• 1 tsp EACH salt, chili powder, ground cumin
• 1/2 tsp EACH smoked paprika, pepper, dried oregano
• 3/4 cup long-grain white rice, uncooked (such as basmati)
• 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

For Garnish:

• Tortilla chips/strips
• Fresh cilantro
• Sour cream
• Avocados
• Tomatoes
• Lime juice
• Hot sauce, to taste