One Pot Pepper Jack Chicken Fajita and Rice Soup

Written By Anonymous Friday, June 2, 2017 Add Comment Edit

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.

RECIPE NOTES

*This is a hearty soup with a thicker enchilada sauce like broth. If you prefer a thinner broth then you can leave out the flour and cornstarch.

**The Pepper Jack Cheese can be left out of the soup if preferred and used as a garnish instead.

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