One Pot Chicken And Rice Fajita Soup Recipe 445 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.

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.

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-PAN CHICKEN FAJITA RICE BOWL RECIPE BY TASTY

Steps:

• Preheat oven to 400°F (200°C).
• In a bowl, mix together the salt, pepper cumin, garlic powder, and paprika.
• Add chicken, peppers, and onions to a baking tray and a pour of oil.
• Sprinkle seasoning on chicken, bell peppers, and onions.
• Bake for 20-22 minutes or until internal temperature reaches 165°F (75°C).
• Serve with avocado slices (optional) and rice of choice now. Or refrigerate in airtight container up to 3-4 days.
• Enjoy!

FAJITA CHICKEN & RICE SKILLET

Steps:

• Melt 1 tablespoon Spread in 12-inch nonstick skillet over medium-high heat and cook chicken, stirring frequently, 5 minutes or until chicken is thoroughly cooked. Remove chicken and set aside.
• Melt remaining 1 tablespoon Spread in same skillet and cook green peppers, onion and chili powder, stirring occasionally, 5 minutes or until vegetables are crisp-tender. Stir in water and Knorr® Rice Sides™ - Cheddar Broccoli and bring to a boil over high heat. Reduce heat to low and simmer covered 7 minutes or until rice is tender.
• Return chicken to skillet; heat through. Serve, if desired, with warmed flour tortillas, lime wedges, sour cream and finely chopped fresh cilantro.