One Pot Chicken and Rice Fajita Soup
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Cook time: 
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Serves: 6 servings
 
Ingredients
  • 2 Tbsp olive oil
  • 1 Tbsp butter
  • 1 lb boneless, skinless chicken breasts, thinly sliced
  • 1 large onion, thinly sliced
  • 1 red bell pepper, thinly sliced
  • 1 orange bell pepper, thinly sliced
  • 1 yellow bell pepper, thinly sliced
  • 4 garlic cloves, minced
  • 2 Tbsp flour
  • ½ tsp salt
  • 1 tsp chili powder
  • 1 tsp ground cumin
  • ½ tsp smoked paprika
  • ½ tsp black pepper
  • ½ tsp dried oregano
  • ¾ cup long-grain white rice, uncooked
  • 1 (15 oz) can black beans, drained and rinsed
  • 1 (4 oz) can mild diced green chilies
  • 1 (14 oz) can crushed tomatoes
  • 4 (14.5 oz) cans low-sodium chicken broth
  • 2 Tbsp cornstarch
Instructions
  1. Heat olive oil and melt butter over medium-high heat in a large stock pot. Add chicken and onions and sauté for 3-4 minutes.
  2. Add bell peppers, garlic, flour, and all seasonings/spices. Cook, stirring constantly, for 2 minutes.
  3. Add rice, black beans, green chilies, crushed tomatoes and 3 cans chicken broth; mix well.
  4. Whisk the cornstarch into the last can of chicken broth and stir into the soup. Bring to boil; reduce heat and simmer on medium low, stirring occasionally, for 10-15 minutes or until rice is cooked. Serve hot.
Notes
Recipe from Carlsbad Cravings
Nutrition Information
Serving size: ⅙ recipe Calories: 370 Fat: 8.2 Carbohydrates: 47.2 Sugar: 7.2 Sodium: 945 Fiber: 8.0 Protein: 26.7 Cholesterol: 42
Recipe by Prevention RD at https://preventionrd.com/2017/01/one-pot-chicken-and-rice-fajita-soup/