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Chicken Fajita Soup


Recipe information :



  • • 1 cup dry long-grain white rice
    • 2 bell peppers, chopped
    • 2 cups chopped yellow onion
    • 4 cloves garlic, minced
    • 1 T olive oil
    • 5 ½ cups chicken broth
    • 1 (14.5 oz) can fire roasted diced tomatoes
    • 4 tsp chili powder
    • 1 T ancho chili powder
    • 1 ½ tsp ground cumin
    • 1 ½ tsp paprika
    • ¾ tsp oregano
    • Salt and pepper to taste
    • 1.5 lbs DJ’s fajita chicken breast
    • 1 (14.5 oz) can black beans, drained and rinsed
    • 1/3 cup chopped cilantro
    • 2 T fresh lime juice
    • Mexican chesses and sour cream to garnish


  1. Prepare rice according to directions on package.
  2.  Heat olive oil in a large pot over medium-high heat. Add bell peppers and onion and
    sauté 3 minutes. Add garlic and sauté one minute.
  3. 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.
  4. 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 meat thermometer), about 10-15 minutes.
  5. 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.
  6. Return chicken to soup, stir in cooked rice, black beans, cilantro and lime juice. Garnish with cheese and sour cream if desired.

If you do not plan on serving the whole pot of soup right away, don’t add the rice. It will begin
to absorb the broth as it rests so just add the rice to each serving.

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