Chicken Fajita and Rice Soup

Chicken Fajita and Rice Soup makes a flavor filled soup full of chicken, rice, black beans and veggies that is quite filling! Try this one for a delicious fall evening meal.

1 cup dry long-grain white rice

2 bell pepper, chopped into 1/2 inch pieces

2 cups chopped yellow onion

4 cloves garlic, minced

1 Tbsp. olive oil

5 1/2 cups low sodium chicken broth

1 14 oz. can fire roasted diced tomatoes

4 tsp. chili powder

1 Tbsp. ancho chili powder

1 1/2 tsp. ground cumin

1 1/2 tsp. paprika

3/4 tsp. oregano

salt and freshly ground pepper to taste

1 lb. boneless skinless chicken breast, pounded evenly with flat side of meat mallet to 1/2 inch thickness

1 14.5 oz. can black beans, rinsed and drained

1/3 cup chopped cilantro

2 Tbsp. fresh lime juice

Mexican cheese blend and sour cream for serving, optional

Prepare rice according to package directions.

Meanwhile, heat olive oil in a large pot over medium high heat. Add bell peppers and onions, saute for 3 minutes then add garlic and saute 1 minute more.

Pour in chicken broth and diced tomatoes. Stir in chili powder, ancho chili powder, cumin, paprika, oregano and season with salt and pepper to taste.

Add chicken, bring to a light boil. Reduce heat to medium low, cover and simmer about 10-15 minutes or until chicken is cooked through.

Transfer chicken to a cutting board, let chicken rest about 5 minutes, then cut into small strips.

Return chicken to soup, stir in the cooked rice, black beans, cilantro and lime juice. Serve warm with cheese and sour cream if desired or try serving with Oatmeal Crackers.

Serves 7

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