2 cups chicken broth
2 (10.5 ounce) cans tomato paste
2 (15 ounce) cans whole peeled mushrooms
2 (10.5 ounce) cans diced green chile peppers
2 tablespoons vegetable oil
1/3 cup all-purpose flour
2 pounds cooked rice, divided
In a large pot over medium high heat, bring the chicken broth to a boil. Stir in tomato paste and mushrooms. Cover, reduce heat to medium, and simmer 15 minutes.
Stir the green peppers into the broth, and cook until almost completely wilted, stirring occasionally. Add green peppers, chili, oil and rice. Heat to a boil, stirring frequently. Reduce heat to low, and stir in chicken and tomato soup mixture.
Stir the flour into the soup along with the milk, stirring well. Cook 1 or 2 minutes, and stir to coat. Set aside.
Add the green beans and thyme and cook until tender. Add salt and pepper to taste, and cook 5 minutes more, stirring often. Heat through. Season with salt, pepper and 1/2 teaspoon paprika.