Chicken Rice Fajita Soup Food

CHICKEN FAJITA SOUP

Steps:

• Prepare rice according to directions listed on package.
• Meanwhile, heat olive oil in a large pot over medium-high heat. Add bell peppers and onion and saute 3 minutes then add garlic and saute 1 minute longer.
• 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. Reduce heat to medium-low, cover and simmer until chicken has cooked through (chicken should register 165 degrees in center on an instant read thermometer), about 10 - 15 minutes.
• Transfer chicken to a cutting board (while continuing to cook soup mixture to soften veggies) and let chicken rest 5 minutes, then cut into small strips.
• Return chicken to soup, stir in cooked rice (see notes), black beans, cilantro and lime juice. Serve warm with cheese and sour cream if desired.

CHICKEN FAJITA AND RICE SOUP

Steps:

• 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.

CHICKEN FAJITA AND RICE SOUP RECIPE - (4.5/5)

Steps:

• Prepare rice according to directions listed on package. Meanwhile, heat olive oil in a large pot over medium-high heat. Add bell peppers and onion and saute 3 minutes then add garlic and saute 1 minute longer. 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. Reduce heat to medium-low, cover and simmer until chicken has cooked through (chicken should register 165 degrees in center on an instant read thermometer), about 10 - 15 minutes. Transfer chicken to a cutting board (while continuing to cook soup mixture to soften veggies) and let chicken rest 5 minutes, then cut into small strips. Return chicken to soup, 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 rests so just add the rice to each serving), black beans, cilantro and lime juice. Serve warm with cheese and sour cream if desired.

CHICKEN FAJITA TORTILLA SOUP

Steps:

• Heat a large skillet with extra-virgin olive oil, 2 turns of the pan, over medium-high heat. Add chicken, begin to brown 4 minutes, add coriander, thyme, salt and pepper, to taste, onions, bell pepper and jalapeno, season with salt and pepper, to taste. Cook 8 to 10 minutes, stirring frequently. Add tomatoes and stock, heat through.
• While the soup is working, lightly crush some tortilla chips and divide among 4 bowls. You need a couple of handfuls per bowl. Top the chips with a little cheese. Toss the avocado with lime juice. Top the chips with ladles of soup. Garnish soup with avocado, scallions and cilantro or parsley.

EASY CHICKEN FAJITA SOUP

Steps:

• Heat oil in a large soup pot over medium heat. Place chicken in the hot oil; cook, stirring only occasionally, until brown, about 10 minutes. Sprinkle fajita seasoning over the browned chicken and stir well to coat. Add the red and green bell pepper, poblano pepper, and onion to the seasoned chicken. Stir and cook over medium heat until the vegetables are soft, about 10 minutes.
• Pour the fire roasted tomatoes, black beans, and chicken broth into the pot with the chicken and vegetables. Bring the soup to a boil over high heat, then reduce the heat to medium-low, and simmer uncovered for 30 minutes, stirring occasionally.
• Season the soup with hot sauce, salt, and pepper to taste before serving.

ONE POT CHICKEN AND RICE FAJITA SOUP RECIPE - (4.4/5)

Steps:

• 1.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. 2.Add bell peppers, garlic, flour and all seasonings/spices. Cook, stirring constantly, for 2 minutes. 3.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. 4.Remove from heat and stir in cheese. Add additional chicken broth/water to thin soup if desired. Garnish individual servings with desired toppings.

CHICKEN & RICE FAJITA SOUP

Steps:

• Heat 2 Tbsp. dressing in large saucepan on medium heat. Add peppers and onions; cook and stir 5 min. or until crisp-tender. Stir in cumin and chili powder.
• Add chicken, rice, chicken broth and tomatoes; stir. Bring to boil; cover. Simmer on medium-low heat 10 min., uncovering after 5 min. Stir in 2 Tbsp. cilantro and remaining dressing.
• Serve topped with avocados, cheese and remaining cilantro.

FAJITA CHICKEN SOUP

Steps:

• Dice and cook chicken breasts in a little oil, seasoning as desired. (I like a little fajita seasoning on them.) When no longer pink, set aside.
• Combine cream of chicken soup, chicken broth, flour, and butter/oleo in a soup pot over medium-low heat. Whisk until no longer lumpy.
• Add cooked chicken and remaining ingredients. Heat until bubbly and cheese is melted, then reduce heat to low and simmer for at least 15 minutes, stirring often.