Can I use brown rice instead of white rice?

Yes, but brown rice takes longer to cook (40-45 minutes). Add it earlier in the cooking process and increase the liquid by 1/2 cup. Alternatively, use pre-cooked brown rice and add it during the last 5 minutes of cooking.

Why is my soup too thick?

Rice absorbs liquid as it cooks and continues absorbing as the soup sits. Simply add more chicken broth or water, a little at a time, until you reach your preferred consistency. Adjust seasonings after adding liquid.

Can I make this in a slow cooker?

Absolutely! Brown the chicken and sauté the vegetables first, then transfer everything to the crockpot. Cook on low for 4-6 hours or high for 2-3 hours. Add the cheese during the last 15 minutes with the lid off.

Amazing Chicken Fajita Soup Recipe - Bold Tex-Mex Flavors in One Pot

Name: Chicken Fajita Soup
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: Tex-Mex
Ingredients: 1-2 lbs chicken (thighs or breasts), sliced into strips; 1 large onion, diced; 3-4 cloves garlic, minced; 2-3 bell peppers (red, orange, yellow), sliced; 2 tablespoons all-purpose flour; 4 cups low-sodium chicken broth, divided; 1 tablespoon cornstarch; 1 tablespoon chili powder; 1 tablespoon ground cumin; 1 teaspoon smoked paprika; 1 teaspoon dried oregano; Salt and black pepper to taste; 1 can (15 oz) black beans, rinsed and drained; 1 can (14.5 oz) crushed tomatoes; 1 can (4 oz) mild diced green chilies; 1 cup long-grain white rice; 1 cup pepper Jack cheese, freshly shredded; 2 tablespoons butter; 1 tablespoon olive oil

Chicken Fajita Soup

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A hearty soup packed with fajita flavors – tender chicken, bell peppers, black beans, rice, and bold seasonings. Perfect for weeknight dinners.

Author: Sarah Mea Carter
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Yield: 6 servings 1x
Category: Soup
Method: Simmer
Cuisine: Tex-Mex

Ingredients

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1–2 lbs chicken (thighs or breasts), sliced into strips
1 large onion, diced
3–4 cloves garlic, minced
2–3 bell peppers (red, orange, yellow), sliced
2 tablespoons all-purpose flour
4 cups low-sodium chicken broth, divided
1 tablespoon cornstarch
1 tablespoon chili powder
1 tablespoon ground cumin
1 teaspoon smoked paprika
1 teaspoon dried oregano
Salt and black pepper to taste
1 can (15 oz) black beans, rinsed and drained
1 can (14.5 oz) crushed tomatoes
1 can (4 oz) mild diced green chilies
1 cup long-grain white rice
1 cup pepper Jack cheese, freshly shredded
2 tablespoons butter
1 tablespoon olive oil

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Instructions

Heat butter and olive oil in large Dutch oven over medium-high heat. Add chicken and onions, cook 5-7 minutes until chicken is no longer pink and onions are softened.
Add bell peppers and garlic, cook 2 minutes until fragrant. Sprinkle flour over everything and stir to coat. Add all spices and cook 1-2 minutes, stirring constantly.
Stir in rice, black beans, green chilies, and crushed tomatoes. Pour in 3 cups chicken broth and stir, scraping bottom of pot.
Whisk cornstarch with remaining 1 cup broth until smooth. Pour into soup and stir well.
Bring to a boil, then reduce heat to medium-low. Cover and simmer 15-20 minutes, stirring every 5 minutes, until rice is tender.
Remove from heat and stir in pepper Jack cheese. Let melt 1-2 minutes. Taste and adjust seasonings.
Ladle into bowls and serve with desired toppings.

Notes

For thinner soup, add additional chicken broth to desired consistency.
Use freshly shredded cheese for better melting – pre-packaged cheese contains anti-caking agents.
Season to taste with hot sauce, cayenne pepper, lime juice, or salt.
Rice will continue absorbing liquid – add broth when reheating.

Nutrition

Serving Size: 1 serving
Calories: 420 kcal
Sugar: 8 g
Sodium: 680 mg
Fat: 14 g
Saturated Fat: 6 g
Unsaturated Fat: 7 g
Trans Fat: 0 g
Carbohydrates: 45 g
Fiber: 8 g
Protein: 32 g
Cholesterol: 85 mg

Find it online: https://www.benefitiany.com/chicken-fajita-soup/