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A bowl of chicken fajita soup with peppers, black beans and rice, topped with sour cream, cheese and cilantro

Chicken Fajita Soup with Rice

Chicken, sautéed bell peppers and onion, fire-roasted tomatoes, black beans and rice in a chili-spiced broth finished with lime and cilantro. Serves 7.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Main Course
Cuisine American
Servings 7 servings
Calories 305 kcal

Ingredients
  

  • 1 cup long-grain white rice dry
  • 2 bell peppers chopped into 1/2-inch pieces (about 3 cups)
  • 2 cups yellow onion chopped (2 small)
  • 4 cloves garlic minced
  • 1 tablespoon olive oil
  • 5 1/2 cups low-sodium chicken broth
  • 14.5 ounces fire-roasted diced tomatoes 1 can
  • 4 teaspoons chili powder
  • 1 tablespoon ancho chili powder
  • 1 1/2 teaspoons ground cumin
  • 1 1/2 teaspoons paprika
  • 3/4 teaspoon oregano
  • salt and black pepper to taste
  • 1 pound boneless skinless chicken breast pounded evenly to 1/2-inch thickness
  • 14.5 ounces black beans 1 can, drained and rinsed
  • 1/3 cup cilantro chopped
  • 2 tablespoons fresh lime juice
  • Mexican cheese blend and sour cream for serving, optional

Instructions
 

  • Cook the rice according to the package directions.
  • Meanwhile, heat the olive oil in a large pot over medium-high heat. Add the bell peppers and onion and sauté for 3 minutes, then add the garlic and sauté 1 minute longer.
  • Pour in the chicken broth and diced tomatoes. Stir in the chili powder, ancho chili powder, cumin, paprika and oregano, and season with salt and pepper to taste.
  • Add the chicken and bring the soup to a light boil. Reduce the heat to medium-low, cover and simmer for about 10 to 15 minutes, until the chicken reaches 165°F in the center on an instant-read thermometer.
  • Move the chicken to a cutting board and let it rest 5 minutes while the soup keeps cooking to soften the vegetables, then cut it into small strips.
  • Return the chicken to the pot and stir in the cooked rice, black beans, cilantro and lime juice. Serve warm with cheese and sour cream if you like.

Notes

Cook the rice separately and stir it in at the end. The soup thickens as it sits; add a splash of broth or water when reheating. Refrigerate leftovers within 2 hours and eat within 3 to 4 days or freeze 3 to 4 months; reheat soups to a rolling boil (165°F).

Nutrition

Serving: 1servingCalories: 305kcalCarbohydrates: 42.3gProtein: 24gFat: 4.9gSodium: 705mgFiber: 7.6gSugar: 7g
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