ONE POT Chicken Fajita and Rice Soup is packed with your favorite fajita flavors and ingredients (and Pepper jack cheese!) and is SO easy, delicious and comforting! Make room for a new favorite way to devour fajitas!
One pot + Soup + Mexican food = L.O.V.E.
L is for the fiestalicious LAYERS of fajita seasonings from the cumin, chili powder, garlic, and smoked paprika swimming in the creamy enchilada sauce-like broth that will have your palate begging for more after each slurpful.
O is for the OVERABUNDANCE of texture and flavor all whipped up entirely in ONE pot! First, saute your chicken and onions for a couple minutes, add your peppers, spices and some flour to help creamify and cook a couple more minutes.
Then add your green chilies, black beans, crushed tomatoes, rice and chicken broth and simmer away for about 10 minutes or until your rice is cooked
And viola! V is for VELVETY, cheesy soup smothered with pepper jack cheese and packed with peppers, chicken, rice and black beans all under 30 minutes! Maybe V should also stand for VICTORY!
E is for EAT!
But wait, first E is for EXTRA cheese for those cheese lovers out there…
And finally you get to LOVE your One Pot Chicken Fajita and Rice Soup after piling it high with your favorite toppings such as creamy avocados, crispy tortilla chips, silky sour cream and fresh cilantro.
I am so excited for your whole family to fall in love with this One Pot Chicken Fajita and Rice Soup. It tastes just like chicken fajitas with a enchilada like broth and is completely comforting, texture packed and flavorlicious!
If you love fajita everything, you will also love my Skillet Chicken Fajitas, Grilled Steak Fajitas, One Pot Chicken Fajita Pasta and Slow Cooker Chicken Fajitas!
Now grab a bowl of southwest comfort food and fall in love with this Chicken Fajita and Rice Soup!
Looking for more One Pot Soups
- Thai Chicken Noodle Soup
- Chicken Tortilla Soup
- White Chicken Lasagna Soup
- Lasagna Soup
- Loaded Zuppa Toscana
- Cheesy Taco Soup
- Mexican Chicken Corn Chowder
- Italian Vegetable Soup
- Tomato Basil Soup
Want to try this One Pot Chicken & Rice Fajita Soup?
Pin it to your Soup, Mexican or Dinner Board to SAVE for later!
Find me on Pinterest for more great recipes! I am always pinning :)!
©Carlsbad Cravings by CarlsbadCravings.com
| Prep Time | 15 minutes |
| Cook Time | 30 minutes |
| Servings | servings |
- 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 tsp EACH salt, chili pwdr, ground cumin
- 1/2 tsp EACH smoked paprika, pepper, dried oregano
- 3/4 cup long-grain white rice, uncooked
- 1 15 oz. can black beans, rinsed and drained
- 1 4 oz. can mild diced green chilies
- 1 14 oz. can crushed tomatoes
- 4 14.5 oz. cans low sodium chicken broth
- 2 tablespoons cornstarch
- 1 cup freshly grated Pepper Jack cheese or more to taste
- Tortilla chips/strips
- fresh cilantro
- sour cream
- avocado
- Tomatoes
- Hot sauce to taste
Ingredients
Garnish
| Rate this recipe! |
- 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.
- Add bell peppers, garlic, flour and all seasonings/spices. Cook, stirring constantly, for 2 minutes.
- 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.
- Remove from heat and stir in cheese. Add additional chicken broth/water to thin soup if desired. Garnish individual servings with desired toppings.
*This is a hearty soup with a thicker enchilada sauce like broth. If you prefer a thinner broth then you can leave out the flour and cornstarch.
**The Pepper Jack Cheese can be left out of the soup if preferred and used as a garnish instead.
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You might also like:
One Pot Cream White Bean and Ham Tortellini Soup
Honey Lime Chipotle Chicken Fajita Bowls
Creamy Cajun Chicken Pasta Soup
Slow Cooker Cheesy Chicken, Broccoli, Wild Rice Soup
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Dorothy Dunton says
Hi Jen! This is one bowl comfort food! I love all the flavors and textures here! I read somewhere recently that drooling is “your mouth crying” because the food is not in your mouth! That makes sense! Have a great weekend! 🙂
Jen says
bahahaha! I LOVE that! I will never look at drooling the same, I might have to use that sometime 🙂 I think my mouth must be sad a lot! 🙂 Thanks Dorothy, have a wonderful weekend!
Kay says
My husband, sons and daughter-in-laws loved this, saying it tasted like eating Chipotle in a soup. I did add an extra can of chicken broth at the end as suggested and it was still very thick and stew-like. My only change was to not add the pepper jack cheese to the pot but instead use it as one of the garnishes. Outstanding recipe.
Jen says
Hi Kay! I am so happy you all enjoyed this soup and I love the description of “eating chipotle in a soup” – I might have to use that sometime! Thanks!
Laura says
Ok, so I FINALLY had a chance to make this tonight and I have to say, this is one of the BEST dinner recipes I have made in a long time!! We absolutely loved it!! Going on the rotation for sure. We always love everything from your site. You are so talented. Thank you again for another amazing recipe!
Jen says
Wahoo! Thank you for such an awesome compliment! I am thrilled you loved it so much and that you are enjoying other recipes from my site as well – that means so much to me! xo
Lauren says
This is my new favorite soup ever! It is way better than any other Mexican/tortilla soup I have ever made. I love the added texture with the peppers and rice and the flavor is incredible! Everyone should make this soup!
Jen says
Thank you so much for the awesome compliment Lauren! I am so happy you found a new favorite soup in this recipe and thank you for the recommendation!
Layne says
I made this for dinner last night and I’m (not so) patiently waiting for lunch so I can eat it again. Loved all the different layers of flavors!
Jen says
yay! so happy you loved this soup enough to look forward to leftovers 🙂 I love that you are trying so many of my recipes – so fun, thank you! xo
Therese says
HI Jen! Excited to try this! was wondering if this could be done in a Crockpot? If so, How would I do it and how long to cook? I’ve tried several more of your amazing recipes. Everything has been a big hit with my family! Your recipes never disappoint !
Jen says
Hi Therese, so happy to hear your family has been enjoying my recipes! This should definitely work in the crockpot. You can add everything into the crockpot at the same time except for the bell peppers. I would cook the soup until your chicken is just tender enough to shred – about 3-4 hours on high/ 6-7 on low, then shred chicken, add back to crockpot then add bell peppers on top of all the soup contents and continue to cook for 45 -60 minutes or until bell peppers are desired crisp tenderness. Hope this helps!
Liisa says
This was wonderful! So easy and delicious — a whole meal in itself. Can’t wait to make it again! We added avocado and chips, because we always add avocado and chips, and I feel it is restaurant quality. Thank you so much! See you in town 🙂
Jen says
Hi Lisa, I am so happy you found this soup both easy and delicious – win win! And LOVE the addition of avocado and chips – I am sure they add a whole new level of deliciousness!
Emily says
Looking forward to trying this recipe when the weather cools down! How do you think it would hold up as a freezer meal?
Jen says
Hi Emily! Bell peppers usually don’t freeze well and will become mushy so you could make it with everything but the peppers and freeze it then add them in fresh. Hope that helps!
Jackie Mitchell says
On the day I discovered your blog and saw this recipe we had some unexpected company for dinner. I had all the ingredients for this awesome-sounding soup so I whipped it up, along with a salad and some cornbread. It was such a hit! I was glad I hadn’t had any notice because it was the perfect almost-fall supper and my impromptu guests were asking for it two days later! Thanks for all the great recipes! I’m a big fan!
Jen says
Hi Jackie, welcome to Carlsbad Cravings! What a great recipe success story – love it – thanks for sharing! I am so happy you had all the ingredients on hand and that it was a hit – phew! That can be so stressful when impromptu guests come 🙂 Thank you for trying my recipes!
Sarah says
Hi! I’m making this for dinner tonight and I’m counting down the minutes. One question only because I’m a freak when it comes to making sure my chicken is cooked thoroughly (one bad experience can ruin it). Did you cook the chicken breats first, sauté them whole, or cut up in chunks? Thanks!!
Jen says
Hi Sarah! I sauteed my thinly sliced chicken in step 1 for 3 minutes. Because the chicken is so thinly sliced it will be mostly cooked through after 3 minutes and will definitely be cooked through after you saute it with your peppers and simmer it in the soup. Hope that helps, enjoy!
LindaJ says
I made this soup for a family get together, and everyone loved it. Thanks for the recipe!
Jen says
You are so welcome Linda! I am so happy it was such a hit!! Thank you for taking the time to comment!
Melanie Stone says
This looks delicious. I’ll be making it soon! Do you know how big the servings are? 1 cup. 2 cups
Jen says
I would say closer to 2 cup servings. Enjoy!
Tam says
Hi. I am new to your site and came across this recipe and thought WOW. I love it. This soup looks absolutely amazing and I will be trying my hand at it next week.
May I ask, if I can use Brown rice instead of White? Would the taste be similar at least? Please help. Thanks soooo much
Jen says
Hi Tam, welcome to my site, I hope you find lots of new recipes to love here! If you want to use brown rice, I would stir in cooked brown rice at the end and not cook it with the soup because it takes SO much longer to cook than white rice. Hope this helps, enjoy!
Nicole says
I’ve been sick and craving soup – husband under the weather too. I whipped up this soup and served it with cornbread. Perfect! Even my hard to please kids (11,13,18,20) agreed it was delicious and they do not like soup. Thanks!
Jen says
I am so sorry you both have been sick – no fun! but I am so happy everyone loved this soup – even picky, non soup eaters – yes! I bet it feels good to have a dinner everyone loves! Thanks so much Nicole and I hope you both feel better soon!
Hilde says
Made this soup today! But don’t have the green chilies in a can here in the Netherlands so I used a green bellpeper.
Loved it!!
Jen says
Hi Hilde all the way from the Netherlands! I am thrilled you were able to make this soup and that the green pepper swap worked for you! Thank you for making my recipes and commenting!
Ashley says
Hi there!
This sounds delicious! I’m wondering how the cooking time would be altered with brown rice?
Look forward to making this.
Jen says
Hi Ashley, I would cook the brown rice separately if you want to use it because I fear everything else would be overcooked by the time it is ready. Hope this helps!
Christine Tituts says
This was absolutely delicious! Everyone loved it, including the kids, which surprised me because too much color in their food usually scares them off. I pre-chopped everything earlier in the day so dinner came together quick when it was time to cook. The recipe calls for everything to be thinly sliced, but for me, in soups, I like things to be bite sized, so I diced the onion and garlic, and I cut the chicken and bell peppers into chunks. Speaking of garlic, the ingredients list seems to be missing garlic, but it’s in the directions. I used 4 small cloves and that worked out great. Absolutely LOVE this soup.
Jen says
Hi Christine, I am thrilled everyone loved this soup! And what a great idea to prep everything beforehand so it can come together super quickly! and thanks for the input on chopping instead of slicing – that sounds delicious too! Thank you so much for taking the time to comment!
Stacy says
OMG!! This was AMAZING!! The next day was even better because the rice absorbed most of the liquid and it was more of a stew!! Thank you for sharing.
Jen says
You are so welcome Stacy, I am thrilled it was such a hit! Thank you!!!
Patricia says
I made this and now I can’t stop thinking about it. I crave it. I am about to make my second pot and am really excited to have this on-hand for a healthy, hearty meal. Thank you for the recipe and Happy New year 2017!
Jen says
YES! I am so happy this is so crave-worthy Patricia! Thank you so much! I wish you the happiest New Year!
Becca says
This soup is delish! I’m always watching calories, so simmered the peppers and onions in the seasoned chicken broth. Then added baked chicken that I’d chunked/shredded and left over wild rice, along with the black beans, green chilis and I used fire roasted tomatoes. No butter, EVOO, flour or cornstarch. I served it with grated pepper jack cheese and some tortilla chips. I’m sure your method of preparation is awesome, but this was a few less calories and it was scrumptious!
Jen says
Hi Becca, I am so happy you loved this soup, thank you! Your method sounds wonderful – I’m so glad you were able to eliminate extra calories and it still tasted great!
Antoinette says
I’m new to your site and just started printing, pinning and actually making your recipes. This was my first and it did NOT disappoint! My husband would not stop commenting “You’ve outdone yourself, babe. You’ve outdone yourself.” Lol. Thank you soooo much! I can’t wait to try out so many more!
Jen says
Welcome to my site! I am so happy you are finding many recipes to try and thrilled your first was such a winner! Your husband’s response is so cute! hopefully he’ll feel the same about others you make from here as well 🙂 Thank you for taking the time to comment, I look forward to hearing what you try next!
Christy says
We just made this this week and it was FANTASTIC!! Will definitely be making it again!
Jen says
Thank you so much Christy, I’m thrilled you loved it!
Danyka says
Hey! Im making the soup at this moment and I’m thrown off by the flour and corn starch. Do I use both??
Jen says
Yes 🙂
Danielle says
Found this recipe on Pinterest. Needed a quick meal for our busiest night of the week. This recipe did not disappoint!!! Super simple. Quick and full of Flavaaa! Everyone loved it. So so GOOD Can not wait to go through more of your recipes. I’ve shared on FB, Insta and Twitter Thank you for a new soup recipe to add to our rotation. Now back for seconds!
Jen says
What an awesome comment Danielle, thank you so much! I am so happy you stumbled upon my site through Pinterest and loved this recipe! I hope you have fun exploring and cooking and hopefully finding many new favorites!
Melissa says
I have made many of your recipes and love them all! This one in particular is one of our family favorites!
Jen says
I love hearing you are enjoying my recipes, thank you Melissa! I am thrilled you love this one so much – you have great taste :)!
Jessica says
Does anyone have experience making this in an Instant Pot? Just wondering what function and time I would need to do. I just got an Instant Pot and am eager to try everything in it, ha ha. Thanks!
Salina says
Thank you for posting. This soup looks amazing. Can’t wait to make it.
Jen says
You are so welcome! I hope you love it as much as us!
Natalie says
I’ve made your lasagna soup and white chicken lasagna soup countless times and this one is just as delicious! I can’t wait to try all of your soup recipes. Thanks for the cooking inspiration for an American living abroad 🙂
Jen says
You are so welcome Natalie! I’m so happy you’ve found my website and are enjoying my soups! I love soups so much, I am excited for you to try them all too!