Chicken Fajita Soup In One Pot

This Chicken Fajita Soup is jam-choked with your favorite fajita flavors and ingredients and is really easy, delicious and comforting!  It’s loaded with juicy chicken, bell peppers, rice, black beans, tomatoes, inexperienced chilies, pepper Jack Cheese and topped  with battercake chips, avocados, sour cream, etc. create space for a replacement favorite thanks to devour fajitas with this Chicken Fajita Soup!

Chicken Fajita Soup In One Pot

WHAT CHICKEN IS BEST?

You have a handful choices once it involves that chicken to use for this Chicken Fajita Soup:

• Chicken Breasts: i prefer to use chicken breasts as a result of they're throw and emerge splendidly juicy once sliced thinly during this direction.
• Chicken Thighs: you'll be able to additionally use chicken thighs that forever emerge nice and juicy as a result of they're not as lean as chicken breasts.
• Rotisserie Chicken: you'll be able to additionally use sliced rotisserie chicken however you'll lose the thinly sliced chicken fajita feel.  Still, rotisserie chicken is super convenient so you don’t have to be compelled to chop any raw chicken!  If you employ rotisserie chicken, you'll wish to feature it at the top of preparation, with great care it will heat through.

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:

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.

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