Chicken Fajita Soup

Directions

1. Heat olive oil in a large stockpot or Dutch oven over medium heat. Add chicken strips and cook until browned, about 6–8 minutes. Stir occasionally for even browning.
2. Add sliced bell peppers and onion. Sauté for 5 minutes until they begin to soften and smell fragrant.
3. Stir in minced garlic and cook for 2 minutes until aromatic, careful not to burn it.
4. Sprinkle in chili powder, salt, garlic powder, Mexican seasoning, paprika, cumin, and black pepper. Stir for 1 minute to toast the spices and release their flavors.
5. Pour in chicken broth, rinsed black beans, and fire-roasted diced tomatoes. Stir to combine. Bring the soup to a gentle boil.
6. Reduce heat slightly and simmer uncovered for 10 minutes, letting the flavors meld.
7. Add the rice, stir, and cover the pot. Cook for 12 minutes, or until the rice is tender.
8. Remove the lid and stir in chopped cilantro and lime juice. Taste and adjust seasoning if necessary.
9. Serve immediately, piping hot, with optional tortilla chips, sour cream, or extra cilantro garnish.

Recipe Details

Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Servings: 6
Difficulty: Easy

Variations & Substitutions

• Protein Swap: Substitute chicken with turkey breast or shrimp for a different protein twist.
• Rice Alternatives: Use brown rice or quinoa for a healthier, fiber-rich option.
• Vegetable Boost: Add corn, zucchini, or spinach to increase the veggie content.
• Spice Level: Adjust chili powder or add a diced jalapeño for extra heat.

Serving Suggestions