In a large Dutch oven, heat olive oil and butter over medium-high heat.

Add diced chicken thighs and sliced onion, sauté until browned and translucent.

Stir in sliced bell peppers and minced garlic, sprinkle flour and spices, cook until fragrant.

Add black beans, diced green chiles, crushed tomatoes, and rice; pour in chicken broth.

Let it simmer on medium-low heat for 25 to 30 minutes until rice is tender.

Stir in grated cheese until melted, adjust soup consistency if necessary.

Serve in bowls, garnished with tortilla chips, cilantro, sour cream, avocado, tomatoes, lime juice, and hot sauce.