Yield: About 7 servings
Yet one more thing I had to try in soup form, because it is fall after all! I’ve always loved chicken fajitas and I love soup just as much so the two are just meant to come together right? I’ve already made this soup twice in two weeks! It’s easy to make and it’s packed with all the flavors of classic chicken fajitas. To keep it hearty and filling I decided to add rice and black bean, and I personally like tomatoes on my fajitas (I make my fajitas more like a taco and load on the toppings) so you’ll also find the tomatoes here. And I went with the fire roasted to help gives this soup that classic charred fajita flavor.
INGREDIENTS
- 1 cup dry long-grain white rice
- 2 bell peppers, chopped into 1/2-inch pieces (3 cups)
- 2 cups chopped yellow onion (2 small)
- 4 cloves garlic, minced
- 1 Tbsp olive oil
- 5 1/2 cups low-sodium chicken broth
- 1 (14.5 oz) can fire roasted diced tomatoes
- 4 tsp chili powder
- 1 Tbsp ancho chili powder
- 1 1/2 tsp ground cumin
- 1 1/2 tsp paprika
- 3/4 tsp oregano
- Salt and freshly ground black pepper
- 1 lb boneless skinless chicken breast, pounded evenly with flat side of meat mallet to 1/2-inch thickness
- 1 (14.5 oz) can black beans, drained and rinsed
- 1/3 cup chopped cilantro
- 2 Tbsp fresh lime juice
- Mexican cheese blend and sour cream for serving (optional)
DIRECTIONS:
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