One Pot Chicken & Rice Fajita Soup Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 2 tablespoons olive oil
1 tablespoon butter
2 chicken breasts, thinly sliced - (1 pound)
½ large onion, thinly sliced
1 small red bell pepper, thinly sliced
1 small orange bell pepper, thinly sliced
1 small yellow bell pepper, thinly sliced
4 garlic cloves, minced
2 tablespoons flour
2 teaspoons chicken bouillon powder
1 tsp EACH salt, chili pwdr, ground cumin
1/2 tsp EACH smoked paprika, pepper, dried oregano
¾ cup long-grain white rice, uncooked
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
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Directions: |
Directions:1. Melt butter in olive oil over medium high heat in a large Dutch oven/soup pot. Add chicken and onions and sauté for 3 minutes.
2. Add bell peppers, garlic, flour and all seasonings/spices. Cook, stirring constantly, for 2 minutes.
3. Stir in rice, black beans, green chilies, crushed tomatoes and 3 cans chicken broth. Mix cornstarch with last can chicken broth and add to soup. Bring to boil then reduce heat and simmer on medium low, stirring occasionally, for 8-12 minutes or until rice is cooked.*Note: Cooking time may vary depending on how long it takes to bring your soup to a boil so I suggest checking the rice occasionally until done.
4. Remove from heat and stir in cheese. Add additional chicken broth/water to thin soup if desired. Garnish individual servings with desired toppings. |
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Number Of
Servings: |
Number Of
Servings:6 |
Preparation
Time: |
Preparation
Time:45 minutes |
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