Chicken Fajita and Rice Soup
A warm and comforting soup that combines the delicious flavors of classic fajitas with tender chicken, fresh vegetables, and rice, perfect for cool evenings.
Ingredients
Main Ingredients
- 1 pound chicken breast, cut into bite-sized pieces
- 1 tablespoon olive oil
- 1 onion, diced
- 2 pieces bell peppers (any color), sliced
- 3 cloves garlic, minced
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1 teaspoon paprika
- 1/2 teaspoon oregano
- 6 cups chicken broth
- 1 cup cooked rice
- 1 can (15 ounces) diced tomatoes, undrained
- 1 can (15 ounces) black beans, rinsed and drained
- Salt and pepper to taste
- Fresh cilantro, for garnish
- Slices of avocado, for serving
- Lime wedges, for serving
Instructions
Preparation
- In a large pot, heat olive oil over medium heat.
- Add the diced onion and bell peppers. Sauté for about 5 minutes, until the vegetables start to soften.
- Add the garlic, chili powder, cumin, paprika, and oregano. Stir well and cook for another minute, allowing the spices to release their aroma.
- Add the chicken pieces to the pot. Cook until they are browned on all sides, about 5-7 minutes.
- Pour in the chicken broth, followed by the diced tomatoes and black beans. Stir until mixed well, bringing the soup to a gentle boil.
- Reduce the heat and let it simmer for about 15-20 minutes, allowing the flavors to meld.
- Add the cooked rice and stir to combine. Season with salt and pepper to taste. Allow the soup to warm through for an additional 5 minutes.
- Serve hot, garnished with fresh cilantro, slices of avocado, and lime wedges.
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Notes
For a spicier version, add diced jalapeños or a splash of hot sauce while cooking. Leftover soup can be reheated or frozen for up to 3 months. Adjust seasoning throughout the cooking process for best results.