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Olivia

One-Pot Chicken Fajita and Rice Soup is Irresistibly Easy!

One-Pot Chicken Fajita and Rice Soup is a delicious and easy-to-make meal that combines the flavors of fajitas with hearty rice and beans in a comforting soup.
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 bell pepper diced (any color)
  • 2 cloves garlic minced
  • 1 pound boneless skinless chicken breasts, cut into bite-sized pieces
  • 1 tablespoon chili powder
  • 1 teaspoon cumin
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 4 cups chicken broth
  • 1 can 14.5 ounces diced tomatoes, undrained
  • 1 cup long-grain white rice
  • 1 cup frozen corn
  • 1 cup black beans drained and rinsed
  • 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 the olive oil over medium heat. Add the diced onion and bell pepper, and sauté for about 5 minutes until softened. Stir in the minced garlic and cook for an additional 1 minute until fragrant.
  2. Add the chicken pieces to the pot and season with chili powder, cumin, smoked paprika, salt, and black pepper. Cook for about 5-7 minutes, stirring occasionally, until the chicken is no longer pink.
  3. Pour in the chicken broth and diced tomatoes, then bring the mixture to a boil.
  4. Once boiling, stir in the rice, corn, and black beans. Reduce the heat to low, cover, and let it simmer for about 20 minutes, or until the rice is tender and the soup has thickened.
  5. Remove the pot from heat and stir in the lime juice. Taste and adjust seasoning if necessary.
  6. Serve hot, garnished with fresh cilantro, and add a dollop of sour cream and shredded cheese if desired.

Nutrition

Serving: 1bowlCalories: 320kcalCarbohydrates: 34gProtein: 25gFat: 10gSaturated Fat: 2gPolyunsaturated Fat: 8gCholesterol: 70mgSodium: 600mgFiber: 6gSugar: 3g

Notes

  • For added spice, include diced jalapeños or a pinch of cayenne pepper when cooking the chicken.
  • Substitute quinoa for rice for a gluten-free option, adjusting the cooking time as needed.

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