Best One Pot Chicken And Rice Fajita Soup Recipes

One Pot Chicken and Rice Fajita Soup Recipe - (4.4/5) image

Provided by PineyCook

Number Of Ingredients 30

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

Steps:

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.

One Pot Chicken and Rice Fajita Soup Recipe image

Provided by @MakeItYours

Number Of Ingredients 30

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

Steps:

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.