Chicken Fajita Soup

Chicken fajita soup is stuffed will all the flavors of chicken fajitas. It's made with well-seasoned chicken, bell peppers, beans, and flavorful tomato broth. The soup is finished with refreshing lime juice and cilantro, served with rice, and topped with sharp cheddar, avocado, crushed tortilla chips, and a dollop of sour cream. It's absolutely amazing!

📝 Ingredients

• 2 tablespoons frying oil
• 1 lb (450g) chicken breast
• 1 1/2 tablespoons homemade Fajita seasoning (or store-bought)
• 1 tablespoon olive oil
• 1 medium onion
• 3 bell peppers (red, green, and yellow)
• 3 cloves garlic
• 1 tablespoon flour (omit when using store-bought Fajita seasoning)
• 5 cups chicken broth (1 1/4 liters)
• 1 can (14-oz/400ml diced tomatoes)
• 1 can (14-oz/400ml kidney or black beans)
• 1 tablespoon lime juice
• salt and pepper to taste
• 1 cup dry rice (190g)
• shredded sharp cheddar
• chopped cilantro
• diced avocado
• sour cream
• fried/baked tortilla strips (or crushed tortilla chips)

👨‍🍳 Instructions

1. 1--- Start with cooking the rice: ---
2. 2Rinse the rice on a sieve under cold water. Add rice, 1 teaspoon butter, 1 1/4 cups cold water, and 1/2 teaspoon salt into a medium pot. Bring to a boil, stir the rice, cover the pot then simmer over very low heat for 15 minutes. Take the pot off the heat and leave for 15 minutes. Open the pot and fluff the rice with a fork.
3. 3--- Cook the soup: ---
4. 4Prepare the ingredients: cut the chicken into bite-sized pieces. Dice the onion, cut bell peppers into 1-inch (1.5cm) cubes, finely chop the garlic.
5. 5Toss the chicken with Fajita seasoning, season with salt and pepper.
6. 6Heat the oil in a large pot over high heat, add the chicken in an even layer, don’t stir for the first 2 minutes letting the chicken brown. Stir the chicken and cook for 1-2 minutes, transfer to a plate. The chicken doesn’t have to be cooked, just browned. If you have a smaller pot, brown the chicken in two batches.
7. 7Heat the olive oil over medium heat, add the onion and bell peppers. Cook for about 5 minutes or until the onion is soft and translucent.
8. 8Add the garlic and cook for 30 seconds.
9. 9Add flour, cook, stirring for a minute.
10. 10Add diced tomatoes, chicken broth, and beans (and their liquid). Bring to a boil then simmer over low heat for 15 minutes.
11. 11Add the chicken back to the pot and cook for 1-2 minutes or until the chicken is cooked through.
12. 12Take the pot off the heat, season the soup with lime juice, salt, and pepper to taste.
13. 13--- Assemble: ---
14. 14Ladle the soup into bowls, stir in cilantro, add some rice. Garnish with chopped avocado, a dollop of sour cream, shredded cheese, and crushed tortilla chips.
15. 15Enjoy!