When I think of fajitas I think of colorful, crunchy bell pepper strips as being the center of attention. You absolutely cannot make a fajita without them. Than it’s just a taco.
This hearty and delicious fajita soup has two kinds of peppers, onions and chicken plus black beans, corn and rice to give it some substance.
A soup needs more than just peppers and chicken even if it is named after a fajita.
I also add a little cheddar cheese and top it with sour cream and tortilla chips. I like to crush them up and mix them right in like croutons. Just like a fajita, the toppings really make it shine so don’t skip them.
The rich, rusty color comes from the fajita seasonings – chili powder, smoked paprika, and cumin. If you don’t have smoked paprika – get some! Or just use sweet paprika. . .Boo. . .Smoked has a ton more flavor.
This is how I get my fajita fix without having to order them in a restaurant! I kind of hate that because they sizzle so loud and smoke all over the place like a chimney making everyone stare and stare and stare some more at you. I’m surprised the smoke alarms don’t go off.
Chicken fajita soup makes perfect sense when there’s a snow and ice storm on its way. If you know me then you can imagine how excited I am! I live for snow.
One needs comfort at a time like this and soup is the It Girl.
- 1 pound boneless chicken breasts
- olive oil
- salt and pepper
- 1 large yellow onion, diced
- 1 green bell pepper, diced
- 1 red bell pepper, diced
- 4 cloves chopped garlic
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked or sweet paprika
- ¼ - ½ teaspoon ground cayenne pepper, optional
- 4 cups low-sodium chicken broth
- 1 can (14 ounce) black beans, rinsed well in a colander
- 1 + ½ cups corn
- ¾ cup white Minute rice (or 1 cup cooked rice)
- 1 cup shredded sharp cheddar cheese, plus more for serving
- sour cream, for serving
- tortilla chips, for serving
- Cut the chicken into bite-sized cubes. Season well with salt and pepper.
- In a Dutch oven or soup pot heat a tablespoon of oil over medium heat. Add the chicken and cook on all sides. Remove to a bowl or dish. Drain the pan.
- Add 2 tablespoons oil to the pan set over medium-low heat and cook the onions, peppers, and garlic, stirring often until they start to soften.
- Add the chicken back to the pot with 1 teaspoon salt, ¼ teaspoon black pepper and all the spices. Toss to coat the chicken and vegetables well.
- Stir in the chicken broth, 1 cup of bottled water, the black beans and corn. Bring to a simmer and cook, stirring often about 25 minutes.
- Taste and season with more salt and pepper or spices if needed. Stir in the rice and cook 5 - 10 minutes longer.
- Stir in the cheese. Serve garnished with more cheese, a dollop of sour cream and crushed chips/chips for scooping/dipping.