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Olivia

One-Pot Chicken Fajita and Rice Soup is a must-try!

One-Pot Chicken Fajita and Rice Soup is a delicious and hearty meal that combines the flavors of fajitas with the comfort of soup, all made in one pot for easy cleanup.
Print Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Soup
Cuisine: Mexican
Calories: 320
Ingredients Method Nutrition Notes

Ingredients
  

  • 2 tablespoons olive oil
  • 1 medium onion diced
  • 1 red bell pepper diced
  • 1 green bell pepper diced
  • 3 cloves garlic minced
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 pound boneless skinless chicken breasts, cut into bite-sized pieces
  • 4 cups chicken broth
  • 1 cup uncooked long-grain white rice
  • 1 can 15 ounces black beans, rinsed and drained
  • 1 can 14.5 ounces diced tomatoes with green chilies
  • 1 cup corn fresh, frozen, or canned
  • Juice of 1 lime
  • Fresh cilantro chopped (for garnish)
  • Sour cream for serving, optional
  • Shredded cheese for serving, optional

Method
 

  1. In a large pot, heat olive oil over medium heat. Add the diced onion, red bell pepper, and green bell pepper. Sauté for about 5 minutes until the vegetables are softened.
  2. Stir in the minced garlic, cumin, chili powder, smoked paprika, salt, and black pepper. Cook for an additional minute until fragrant.
  3. Add the chicken pieces to the pot and cook until they are no longer pink, about 5-7 minutes.
  4. Pour in the chicken broth and bring to a boil. Stir in the uncooked rice, black beans, diced tomatoes, and corn.
  5. Reduce the heat to low, cover, and simmer for about 20 minutes, or until the rice is tender.
  6. Once cooked, stir in the lime juice and adjust seasoning if needed.
  7. Serve hot, garnished with fresh cilantro and a dollop of sour cream or shredded cheese if desired.

Nutrition

Serving: 1bowlCalories: 320kcalCarbohydrates: 38gProtein: 25gFat: 8gSaturated Fat: 1.5gPolyunsaturated Fat: 6gCholesterol: 70mgSodium: 600mgFiber: 6gSugar: 3g

Notes

  • For added spice, include sliced jalapeños or a dash of hot sauce when cooking the vegetables.
  • Substitute quinoa for rice for a gluten-free option or use cauliflower rice for a low-carb alternative.

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