One Pot Chicken and Rice Fajita Soup

By PineyCook

Ingredients

• 2 tablespoons olive oil
• 1 tablespoon butter
• 2 chicken breasts (1 pound), thinly sliced
• 1/2 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
• 4-6 cloves garlic, minced
• 3 tablespoons flour
• 1 teaspoon chili powder
• 1 teaspoon ground cumin
• 1/2 teaspoon smoked paprika
• 2 teaspoons chicken bouillon (powder)
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1/2 teaspoon dried oregano
• 3/4 cup uncooked long grain white rice
• 1 15 oz. can black beans, rinsed and drained
• 1 4 oz. can mild 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
• Garnish
• Tortilla chips/strips
• Fresh cilantro
• Sour cream
• Avocado
• tomatoes
• Hot sauce to taste

Preparation

Step 1

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.