Chicken and Rice Fajita Soup

Submitted by CamDrake

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• Ready In: 45mins
• Ingredients: 24
• Serves: 6

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
• 1⁄2 teaspoon smoked paprika, pepper and oregano
• 1 teaspoon each salt, chili pwdr, ground cumin
• 3⁄4 cup long-grain white rice, uncooked
• 1 (15 ounce) can black beans, rinsed and drained
• 1 (4 ounce) can mild diced green chilies
• 1 (14 ounce) can crushed tomatoes
• 4 (14 1/2 ounce) cans low sodium chicken broth
• 2 tablespoons cornstarch
• 1 cup freshly grated monterey jack pepper cheese (to taste)
• 1 cup tortilla chips
• 1 bunch fresh cilantro
• 1⁄2 cup sour cream
• 1 avocado
• 1 tomatoes

directions

1. 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.
2. Add bell peppers, garlic, flour and all seasonings/spices. Cook, stirring constantly, for 2 minutes.
3. 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.
4. Remove from heat and stir in cheese. Add additional chicken broth/water to thin soup if desired. Garnish individual servings with desired toppings.