CHICKEN AND RICE FAJITA SOUP

Chicken and Rice Fajita Soup image

Provided by CamDrake

Time 45m

Yield 6 serving(s)

Number Of Ingredients 24

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
1/2 teaspoon smoked paprika, pepper and oregano
1 teaspoon each salt, chili pwdr, ground cumin
3/4 cup long-grain white rice, uncooked
1 (15 ounce) can black beans, rinsed and drained
1 (4 ounce) can mild diced green chilies
1 (14 ounce) can crushed tomatoes
4 (14 1/2 ounce) cans low sodium chicken broth
2 tablespoons cornstarch
1 cup freshly grated monterey jack pepper cheese (to taste)
1 cup tortilla chips
1 bunch fresh cilantro
1/2 cup sour cream
1 avocado
1 tomatoes

Steps:

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.

Nutrition Facts : Calories 592, Fat 28.9, SaturatedFat 10.4, Cholesterol 62.8, Sodium 1131.8, Carbohydrate 56.6, Fiber 10.3, Sugar 4.3, Protein 30.5