Name: One Pot Pepper Jack Chicken Fajita and Rice Soup
Prep time: 15 min
Cook time: 30 min
Yield: 6 servings
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 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

Stumble

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!

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©Carlsbad Cravings by CarlsbadCravings.com

One Pot Pepper Jack Chicken Fajita and Rice Soup

Prep Time

15 minutes

Cook Time

30 minutes

Servings

servings

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 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

Garnish

Tortilla chips/strips
fresh cilantro
sour cream
avocado
Tomatoes
Hot sauce to taste

Prep Time

15 minutes

Cook Time

30 minutes

Servings

servings

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 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

Garnish

Tortilla chips/strips
fresh cilantro
sour cream
avocado
Tomatoes
Hot sauce to taste

Instructions

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.

Recipe Notes

*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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