INGREDIENTS:
- 2 tablespoons olive oil
- 1 tablespoon butter
- 2 chicken breasts, thinly sliced (1 pound)
- 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 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
- 3/4 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
Garnish
- Tortilla chips/strips
- fresh cilantro
- sour cream
- avocado
- Tomatoes
- Hot sauce to taste
INSTRUCTIONS:
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.
Add bell peppers, garlic, flour and all seasonings/spices. Cook, stirring constantly, for 2 minutes.
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.
Remove from heat and stir in cheese. Add additional chicken broth/water to thin soup if desired. Garnish individual servings with desired toppings.
(Source: https://carlsbadcravings.com/one-pot-chicken-fajita-and-rice-soup-recipe/)
Comments