With a bitter chill in the air and plenty of snow on the ground, a nice pot of soup simmering on the stove top sure does sound good! Soups are great because you can use a lot of what you have on hand and usually there’s enough to serve a large family for dinner and maybe even lunch the next day. Nothing warms up my taste buds like this delicious Chicken Fajita Soup!
This soup is perfect for a snowy or dreary day! It’s a little heartier than most which is perfect if you have a house full of growing kiddos like mine. It’s full of color and flavor and will definitely brighten your day!
This soup recipe can be made even easier with the help of a rotisserie chicken if you don’t happen to have any shredded or chopped leftover chicken on hand in your refrigerator.
Start by warming a few Tablespoons of extra virgin olive oil in a large stock pot over medium high heat, then start to saute your chopped green peppers, orange peppers, onion and garlic.
After the vegetables have softened, add 8 cups of chicken or homemade vegetable broth and give everything a good stir. Add a can of fire roasted tomatoes and green chiles with juices, along with your seasonings. Cover and let the soup come to a boil.
After you’ve brought the soup to a boil, add your shredded or chopped chicken, the rinsed black beans, and 1 cup of uncooked brown rice. Stir everything, cover and reduce the soup to a simmer for 20 minutes.
When your timer goes off, add a handful of freshly chopped cilantro and serve hot!
This soup is wonderful with a simple side salad and a fresh loaf of bread from your grocery store’s bakery.
If you do happen to have leftover Chicken Fajita Soup (we never do!) you can always freeze it for later! Store the cooled soup in a freezer friendly container or a gallon sized plastic bag to lay flat on a shelf for convenient storage.
I hope you and your family can warm up with this yummy recipe soon! Enjoy!
Delicious & Easy to Make Chicken Fajita Soup that will warm your family up on the coldest of days!
- 1 Tbsp extra virgin olive oil
- 1 orange bell pepper, chopped
- 1 green bell pepper, chopped
- 1 large onion, chopped
- 3 cloves fresh garlic, minced
- 1 15 oz. can tomatoes and diced green chiles
- 1 15 oz. can fire roasted tomatoes with juice
- 8 cups chicken or vegetable broth
- 3 Tbsp chili powder
- 2 tsp cumin
- 1 tsp salt
- 1/2 tsp freshly cracked black pepper
- 3-4 cups chopped or diced cooked chicken breast
- 1 15 oz. can black beans, drained & rinsed well
- 1 cup uncooked instant brown rice
- 1 handful freshly chopped cilantro
In a large stock pot, heat a little extra virgin olive oil over medium-high heat and saute your chopped peppers, onions and garlic.
After softened, add your chiles, fire roasted tomatoes, chicken broth, the spices and seasonings and give everything a good stir.
Cover the soup and bring it to a slow boil.
Add the shredded chicken and the rinsed black beans.
Add the instant brown rice.
Stir, cover and then reduce the heat to simmer for about 20 minutes to allow all of the flavors mingle together.
Turn off the heat, add a handful of freshly chopped cilantro and serve!
To freeze, prepare as usual, let the soup cool to room temperature and then store in freezer friendly containers or a gallon sized plastic bag.
You can always add more chicken or vegetable broth to this soup if you are making it a day or 2 ahead of time, as the rice may soak up a lot of the liquid.
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