Description
This hearty chicken fajita soup is packed with Tex-Mex flavor, juicy chicken breast, rice, black beans, and a bold blend of spices. It’s warm, filling, and easy to make — perfect for cozy dinners or meal prep.
Ingredients
1 cup dry long-grain white rice
1 tablespoon olive oil
2 bell peppers, chopped into 1/2-inch pieces (about 3 cups)
2 small yellow onions, chopped (about 2 cups)
4 cloves garlic, minced
5 1/2 cups low-sodium chicken broth
1 can (14.5 ounces) fire-roasted diced tomatoes
4 teaspoons chili powder
1 tablespoon ancho chili powder
1 1/2 teaspoons ground cumin
1 1/2 teaspoons paprika
3/4 teaspoon dried oregano
Salt and freshly ground black pepper, to taste
1 pound boneless, skinless chicken breast, pounded to even thickness
1 can (14.5 ounces) black beans, drained and rinsed
1/3 cup chopped fresh cilantro
2 tablespoons fresh lime juice
Shredded Mexican-style cheese and sour cream, for serving (optional)
Instructions
1. Cook the rice according to package directions and set aside.
2. Heat the olive oil in a large soup pot over medium-high heat. Add the chopped bell peppers and onions and cook for about 3 minutes, until slightly softened. Stir in the garlic and cook for 1 minute more.
3. Pour in the chicken broth and diced tomatoes. Add the chili powder, ancho chili powder, cumin, paprika, oregano, salt, and black pepper. Stir well to combine.
4. Add the chicken breasts to the pot and bring the soup to a gentle boil. Reduce the heat to medium-low, cover, and simmer for 10–15 minutes, until the chicken is fully cooked.
5. Transfer the chicken to a cutting board and let it rest for 5 minutes. Slice or shred it into small strips.
6. Return the chicken to the pot, then stir in the cooked rice, black beans, cilantro, and lime juice.
7. Taste and adjust seasoning if needed. Serve hot, topped with cheese and sour cream if desired.
Notes
You can substitute rotisserie chicken for a quicker version of this soup. To make it creamy, stir in 1/3 cup cream cheese or heavy cream after returning the chicken to the pot.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soups & Stews
- Method: Simmering
- Cuisine: Tex-Mex