Chicken Fajita and Rice Soup
A comforting bowl that combines the vibrant flavors of classic fajitas with hearty rice, packed with protein and nutrients, perfect for weeknight dinners.
Ingredients
Main Ingredients
- 1 lb boneless, skinless chicken breasts
- 1 tablespoon olive oil for cooking
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 4 cups chicken broth
- 1 cup diced tomatoes (canned or fresh)
- 1 cup cooked rice (white or brown)
- 1 medium lime, juiced
Spices and Seasonings
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon chili powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For Garnish (Optional)
- cilantro for garnish
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Cuisinart Stand Mixer, 12 Speed, 5.5 Quart Stainless Steel Bowl, Chef’s Whisk, Mixing Paddle, Dough Hook, Splash Guard w/ Pour Spout, White Linen, SM-50NAS, Manual
Instructions
Preparation
- Heat olive oil in a large pot over medium heat. Add chopped onion and cook until softened, about 3-4 minutes.
- Stir in garlic and cook for an additional minute until fragrant.
- Add the sliced bell peppers and cook until they start to soften, about 5 minutes.
- Season the vegetables with cumin, smoked paprika, chili powder, salt, and black pepper. Stir well to coat.
Cooking
- Add the chicken breasts to the pot and pour in the chicken broth and diced tomatoes.
- Bring the mixture to a boil, then reduce the heat to a simmer. Cover and let it cook for 20-25 minutes or until the chicken is fully cooked.
- Remove the chicken from the pot and shred it using two forks. Return the shredded chicken to the pot.
- Stir in the cooked rice and lime juice. Heat for an additional 5 minutes, letting the flavors meld together.
- Taste and adjust seasoning if necessary.
Serving
- Serve hot, garnished with fresh cilantro, if desired.
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Notes
For added texture, top with fresh avocado slices or a scoop of sour cream. Consider adding tortilla chips on the side for crunch.