Chicken Soup Recipes

Rice and Chicken Fajita Soup Recipe

Rice and Chicken Fajita Soup Recipe

Rice and Chicken Fajita Soup Recipe

BestSoupRecipe.Com - Servings

Servings: 7

BestSoupRecipe.Com - Prep Time

Preparation Time: 20 Min
Cooking Time: 35 Min

BestSoupRecipe.Com - Calories

Calories: 500~/Serving

Rice and Chicken Fajita Soup Recipe – Ingredients:

  • Long-Grain White Rice (dry) – 1 Cup
  • 2 Bell Peppers (chopped) – 3 Cups
  • Yellow Onion (chopped) – 2 Cups
  • Garlic (minced) – 4 Cloves
  • Olive Oil – 1 Tablespoon
  • Low-Sodium Chicken Broth – 5 1/2 Cups
  • Can Roasted Tomatoes (Diced) – 1 (14.5 oz Can)
  • Chili Powder – 4 Teaspoons
  • Ancho Chili Powder – 1 Tablespoon
  • Ground Cumin – 1 1/2 Teaspoons
  • Paprika – 1 1/2 Teaspoons
  • Oregano – 3/4 Teaspoon
  • Salt & Black Pepper (freshly ground) – To Taste
  • Chicken Breast (Boneless, Skinless), 1/2 – inch Thickness; pounded evenly with flat side of meat mallet – 1 lbs
  • Can Black Beans, (drained & rinsed) – 1 (14.5 oz Can)
  • Cilantro (chopped) – 1/3 Cup
  • Lime Juice (fresh) – 2 Tablespoons

For Garnishing:

  • Mexican Cheese Blend
  • Sour Cream

Rice and Chicken Fajita Soup Recipe – Directions:

I love two things Chicken Fajita & Chicken Soup and that’s why today I’ve made this Rice and Chicken Fajita Soup. This soup recipe is pretty easy to make and it has all the flavors of chicken fajitas. To make this chicken soup recipe more hearty I added black beans and rice. I also added the fire roasted tomatoes to give this soup a classic fajita flavor. So let’s get started!

Prepare the rice according to the directions listed on the package.

Meanwhile, heat the olive oil in the large pot over medium to high heat. Add the bell peppers and yellow onion and then saute for 3 minutes. After that add garlic and again saute for 1 minute. Add chicken broth and the diced roasted tomatoes. Stir in the ancho chili powder,cumin, chili powder, oregano, paprika and then season it with the salt and black pepper according to your taste.

Now add the chicken and bring the mixture to a light boil. Reduce the heat to low-medium, now cover and simmer until the chicken has cooked through. in about 10 – 15 minutes the chicken should register 165 degrees. Now transfer the chicken to the cutting board and at the same time continue to cook the soup mixture until the veggies and soften.

Let the chicken rest for 5 minutes and then cut it into small strips. Return the chicken to soup and stir in the cooked rice, cilantro, black beans, and the lime juice. If you are not planing on serving the soup right away then do not add the rice yet because the rice will absorb the broth so just add rice at the time of serving.

Serve warm with sour cream and cheese if desired.

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