Description
Bold, hearty Chicken Fajita Soup loaded with peppers, rice, spices, and cheese. A cozy, flavorful one-pot meal your family will love.
Ingredients
Scale
Soup Base
- 2 tablespoons olive oil
- 1 tablespoon butter
- 1 pound chicken thighs, thinly sliced into 2-inch pieces
- 1/2 large onion, thinly sliced
- 1 red bell pepper, thinly sliced then halved
- 1 orange bell pepper, thinly sliced then halved
- 1 yellow bell pepper, thinly sliced then halved
- 4 cloves garlic, minced
- 2 tablespoons flour
- 2 teaspoons chicken bouillon powder
- 1 tsp EACH salt, chili powder, ground cumin
- 1/2 tsp EACH smoked paprika, pepper, dried oregano
- 3/4 cup long-grain white rice (recommended: basmati)
- 1 (15 oz) can black beans, rinsed and drained
- 1 (4 oz) can mild diced green chilies
- 1 (14 oz) can crushed tomatoes
- 4 (14.5 oz) cans low-sodium chicken broth
- 2 tablespoons cornstarch
- 1 cup freshly grated Pepper Jack cheese (or more to taste)
Garnish
- Tortilla chips or strips
- Fresh cilantro
- Sour cream
- Avocados
- Tomatoes
- Lime juice
- Hot sauce to taste
Instructions
- Sear the Chicken
Heat olive oil and butter in a large pot over medium-high heat. Add sliced chicken thighs and cook until lightly browned. Remove and set aside. - Sauté Peppers & Onions
Add onions and all bell peppers to the pot. Cook until softened and lightly caramelized, about 6–8 minutes. - Add Garlic & Spices
Stir in garlic, chili powder, cumin, smoked paprika, oregano, salt, and pepper. Cook 1 minute to bloom the spices. - Add Flour & Bouillon
Stir in flour and bouillon powder. Mix until vegetables are fully coated. - Add Liquids
Pour in crushed tomatoes and chicken broth. Stir to remove any browned bits from the bottom. - Add Rice & Chicken Back In
Return the chicken to the pot and stir in the rice, black beans, and green chilies. - Simmer the Soup
Bring to a boil, then reduce heat. Cover and simmer 20–25 minutes, or until rice is tender. - Thicken the Soup
Whisk cornstarch with a splash of water to make a slurry. Stir into the soup and simmer 5 minutes. - Add Cheese
Reduce heat to low and stir in Pepper Jack cheese until melted and creamy. - Serve with Garnish
Ladle into bowls and top with cilantro, tortilla strips, sour cream, avocado, tomatoes, lime juice, or hot sauce.
Notes
Use chicken thighs for tenderness; breasts tend to dry out.
Grate your own cheese—it melts more smoothly.
Add extra broth if you prefer a thinner soup.