Add bell peppers, garlic, flour, and all seasonings/spices. Cook, stirring constantly, for 2 minutes.
Add rice, black beans, green chilies, crushed tomatoes and 3 cans chicken broth; mix well.
Whisk the cornstarch into the last can of chicken broth and stir into the soup. Bring to boil; reduce heat and simmer on medium low, stirring occasionally, for 10-15 minutes or until rice is cooked. Serve hot.