Saturday, October 24, 2015

Chicken Fajita Rice Soup

This hearty, healthy fajita and rice soup is so good, with chicken, peppers, onions, garlic, and some warm spices. This is also healthy having your protein, veggies and spices, and rice. Add some cheese and a dollop of sour cream and its perfect. Perfect meal to make on a chilly day, this will warm you right up.
This soup is the great fall dish, this can be taken to church gatherings, family parties, if you like fajita's you will love this soup. I knew once I saw this, my entire family would love it, made it right away, I always have on hand peppers, onions, garlic, canned tomatoes, rice, chicken, and loads of spices so I made it and what a hit, thank you for this great recipe, it will be one I will make often, and this is a thumbs up for everyone out there, go ahead grab the ingredients and you will love it..

  • 1 cup dry long-grain white rice
  • 3 cups bell peppers, red, yellow, green or what color you desire chopped, about 3-4 peppers
  • 2 cups chopped yellow onion, about 2 onions 
  • 4 cloves garlic, minced
  • 2 Tablespoons olive oil
  • 6 cups low-sodium chicken broth
  • 2 (14.5 oz) cans fire roasted diced tomatoes
  • 4 teaspoons chili powder
  • 1 Tablespoons ancho chili powder
  • 1 1/2 teaspoons ground cumin
  • 1 1/2 teaspoon paprika
  • 3/4 teaspoon dried oregano
  • Dash of Salt 
  • Pepper
  • 1 lb boneless skinless chicken breast, make sure the chicken has a even thickness, about 1/2 inch thick, do not slice the chicken to prep it goes in whole pieces, then cut
  • 2 (14.5 oz) can black beans, drain and rinse well
  • 1/3 cup chopped cilantro
  • 2 Tablespoons fresh lime juice
  • Topping: Mexican Cheese Blend or cheddar cheese and sour cream
  • 1.In a large pot prepare rice according to directions listed on package. 
  • 2.Meanwhile, in a large stock pot over medium-high heat add the olive oil then when oil is hot add bell peppers and onion and saute 4 minutes until fragrant, add the garlic and saute for 1 minute. Pour in chicken broth and diced tomatoes. Stir in chili powder, ancho chili powder, cumin, paprika, oregano and season with salt and pepper to taste. Add chicken and bring to a light boil.
  • 3. Reduce heat to medium-low, cover and simmer until chicken has cooked through about 10 - 15 minutes. Remove the chicken to a cutting board, still keep the soup cooking while cutting chicken. and let chicken cool for a few minutes, then cut into small strips. Return chicken to soup, then add the black beans, cilantro, and lime juice, then stir in cooked rice (if you don't plan on serving the whole pot of soup right away, don't add the rice. It will being to absorb the broth as it sits so you can just add the rice to each serving). Serve warm top with cheese and sour cream if desired. 

No comments: