Sometimes, the simplest dishes bring the most comfort, like wrapping up in your coziest blanket on a rainy Sunday. This Easy One Pot Chicken Fajita and Rice Soup is exactly that kind of warm hug in a bowl—packed with colorful peppers, succulent chicken, and rice that soaks up all those lovely spices. I once made it during a thunderstorm, and the aroma alone was enough to brighten the entire house.
Steps
- Prepare rice according to the instructions on the package.
- In a large pot, heat olive oil over medium-high heat and sauté bell peppers and onion for about 3 minutes, then add garlic and cook for an additional minute.
- Pour in chicken broth and diced tomatoes, and then stir in chili powder, ancho chili powder, cumin, paprika, oregano, salt, and pepper.
- Add chicken to the pot and bring the mixture to a gentle boil. Lower the heat to medium-low, cover, and let simmer until the chicken is cooked through, about 10 to 15 minutes.
- Remove the chicken from the pot and let it rest for 5 minutes before slicing it into small strips.
- Return the sliced chicken to the pot and stir in the cooked rice, black beans, cilantro, and lime juice.
- Serve the soup warm, optionally garnished with cheese and sour cream. If not serving the entire pot immediately, add rice to each serving individually to prevent it from absorbing too much broth.
Ingredients
- 1 cup of rice
- 1 tablespoon olive oil
- 2/3 of a yellow bell pepper
- 2/3 of a red bell pepper
- 2/3 of a green bell pepper
- 1 onion, chopped
- 3 cloves garlic, minced
- 4 cups chicken broth
- 1 can (14.5 oz) fire-roasted diced tomatoes
- 1 tablespoon chili powder
- 1 teaspoon ancho chili powder
- 1 teaspoon cumin
- 1 teaspoon paprika
- 1/2 teaspoon oregano
- Salt and pepper, to taste
- 1 pound chicken breasts
- 1 can (15 oz) black beans, drained and rinsed
- 1/4 cup cilantro, chopped
- 1 tablespoon lime juice
- Optional toppings: cheese and sour cream
Nutritional Values
Calories 2296 | Calories from Fat 315 | Total Fat 35g | Saturated Fat 7g | Cholesterol 287mg | Sodium 2898mg | Potassium 5789mg | Total Carbohydrates 308g | Dietary Fiber 49g | Sugars 35g | Protein 168g | Vitamin A 16870IU | Vitamin C 365.4mg | Calcium 609mg | Iron 23.8mg
FAQ
- Can Chicken Fajita Soup be prepared in a slow cooker?
- Yes, this soup can be made in a slow cooker. Begin by sautéing the onion and garlic, then add them to the slow cooker with the other ingredients up to the chicken. Cook on low for approximately 5 hours. Once done, shred the chicken and add it back to the soup along with the cooked rice, black beans, cilantro, and lime juice.
- What should I do if the soup is too spicy for my taste?
- If you’re not accustomed to chili powder, you might find the soup a bit spicy. Ensure you use mild chili powder instead of the hot variant. If you still find it too spicy, try using less chili powder next time.
- Can I use different colored bell peppers in the recipe?
- Yes, you can use a combination of yellow, red, and green bell peppers for added color and flavor. This won’t alter the recipe significantly but will provide a more colorful presentation.
- How can I ensure the rice doesn’t get too soggy?
- If you don’t plan to serve the entire pot of soup immediately, avoid adding the rice to the pot. Instead, add the rice to each individual serving to prevent it from absorbing too much broth as it sits.
- What toppings can I add to enhance the soup’s flavor?
- For additional flavor, consider serving the soup with cheese and sour cream. These toppings complement the Tex-Mex flavors nicely.
Tips
- If you’re sensitive to heat, start with a smaller amount of chili powder and adjust to taste, ensuring you don’t accidentally use hot chili powder.
- For a vibrant presentation, consider using a mix of yellow, red, and green bell peppers instead of just one color.
- To prevent the rice from soaking up all the broth if you’re planning to store leftovers, add rice directly to individual servings rather than the entire pot.
- For a richer flavor, consider using fire-roasted tomatoes, which can add a subtle, smoky taste reminiscent of grilled fajitas.
Equipment
- Large Pot or Dutch Oven – Essential for cooking the soup on the stovetop.
- Slow Cooker (Crock Pot) – If you choose to make the soup using the slow cooker method, you’ll need this equipment.
- Instant Read Thermometer – Useful for checking if the chicken is cooked through to the recommended 165 degrees Fahrenheit.
- Garlic Press – If you prefer freshly minced garlic, a garlic press could be handy.
- Immersion Blender – Optional, but could be useful if you prefer a smoother texture for the soup.
