ONE POT CHICKEN AND RICE FAJITA SOUP RECIPE - (4.4/5)
Provided by PineyCook
Number Of Ingredients 30
Steps:
- 1.Melt butter in olive oil over medium high heat in a large Dutch oven/soup pot. Add chicken and onions and sauté for 3 minutes. 2.Add bell peppers, garlic, flour and all seasonings/spices. Cook, stirring constantly, for 2 minutes. 3.Stir in rice, black beans, green chilies, crushed tomatoes and 3 cans chicken broth. Mix cornstarch with last can chicken broth and add to soup. Bring to boil then reduce heat and simmer on medium low, stirring occasionally, for 8-12 minutes or until rice is cooked.*Note: Cooking time may vary depending on how long it takes to bring your soup to a boil so I suggest checking the rice occasionally until done. 4.Remove from heat and stir in cheese. Add additional chicken broth/water to thin soup if desired. Garnish individual servings with desired toppings.
CHICKEN FAJITA AND RICE SOUP RECIPE - (4.5/5)
Provided by PineyCook
Number Of Ingredients 19
Steps:
- Prepare rice according to directions listed on package. Meanwhile, heat olive oil in a large pot over medium-high heat. Add bell peppers and onion and saute 3 minutes then add garlic and saute 1 minute longer. Pour in chicken broth and diced tomatoes. Stir in chili powder, ancho chili powder, cumin, paprika, oregano and season with salt and pepper to taste. Add chicken and bring to a light boil. Reduce heat to medium-low, cover and simmer until chicken has cooked through (chicken should register 165 degrees in center on an instant read thermometer), about 10 - 15 minutes. Transfer chicken to a cutting board (while continuing to cook soup mixture to soften veggies) and let chicken rest 5 minutes, then cut into small strips. Return chicken to soup, stir in cooked rice (if you don't plan on serving the whole pot of soup right away, don't add the rice. It will being to absorb the broth as it rests so just add the rice to each serving), black beans, cilantro and lime juice. Serve warm with cheese and sour cream if desired.
CHICKEN FAJITA TORTILLA SOUP
Provided by Rachael Ray : Food Network
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 16
Steps:
- Heat a large skillet with extra-virgin olive oil, 2 turns of the pan, over medium-high heat. Add chicken, begin to brown 4 minutes, add coriander, thyme, salt and pepper, to taste, onions, bell pepper and jalapeno, season with salt and pepper, to taste. Cook 8 to 10 minutes, stirring frequently. Add tomatoes and stock, heat through.
- While the soup is working, lightly crush some tortilla chips and divide among 4 bowls. You need a couple of handfuls per bowl. Top the chips with a little cheese. Toss the avocado with lime juice. Top the chips with ladles of soup. Garnish soup with avocado, scallions and cilantro or parsley.
CHICKEN & RICE FAJITA SOUP
Enjoy a bowl of this delicious Chicken & Rice Fajita Soup. Give classic fajitas a tasty twist with this easy Chicken & Rice Fajita Soup recipe.
Provided by My Food and Family
Categories Home
Time 30m
Yield 8 servings
Number Of Ingredients 12
Steps:
- Heat 2 Tbsp. dressing in large saucepan on medium heat. Add peppers and onions; cook and stir 5 min. or until crisp-tender. Stir in cumin and chili powder.
- Add chicken, rice, chicken broth and tomatoes; stir. Bring to boil; cover. Simmer on medium-low heat 10 min., uncovering after 5 min. Stir in 2 Tbsp. cilantro and remaining dressing.
- Serve topped with avocados, cheese and remaining cilantro.
Nutrition Facts : Calories 160, Fat 7 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 35 mg, Sodium 440 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 12 g
FAJITA CHICKEN & RICE SKILLET
Make these chicken fajitas for the whole family, in only 30 minutes.
Provided by Knorr
Categories Trusted Brands: Recipes and Tips Knorr®
Time 30m
Yield 4
Number Of Ingredients 7
Steps:
- Melt 1 tablespoon Spread in 12-inch nonstick skillet over medium-high heat and cook chicken, stirring frequently, 5 minutes or until chicken is thoroughly cooked. Remove chicken and set aside.
- Melt remaining 1 tablespoon Spread in same skillet and cook green peppers, onion and chili powder, stirring occasionally, 5 minutes or until vegetables are crisp-tender. Stir in water and Knorr® Rice Sides™ - Cheddar Broccoli and bring to a boil over high heat. Reduce heat to low and simmer covered 7 minutes or until rice is tender.
- Return chicken to skillet; heat through. Serve, if desired, with warmed flour tortillas, lime wedges, sour cream and finely chopped fresh cilantro.
Nutrition Facts : Calories 329.2 calories, Carbohydrate 15.8 g, Cholesterol 58.5 mg, Fat 8.9 g, Fiber 6.5 g, Protein 27.1 g, SaturatedFat 4.7 g, Sodium 129.2 mg, Sugar 2.6 g
EASY CHICKEN FAJITA SOUP
This soup is simply made, with chicken, peppers, onions, and tomatoes in a delicious seasoned broth. Serve the soup as is or top with tortilla chips.
Provided by Gweb8
Categories Soups, Stews and Chili Recipes Soup Recipes Chicken Soup Recipes
Time 1h15m
Yield 10
Number Of Ingredients 12
Steps:
- Heat oil in a large soup pot over medium heat. Place chicken in the hot oil; cook, stirring only occasionally, until brown, about 10 minutes. Sprinkle fajita seasoning over the browned chicken and stir well to coat. Add the red and green bell pepper, poblano pepper, and onion to the seasoned chicken. Stir and cook over medium heat until the vegetables are soft, about 10 minutes.
- Pour the fire roasted tomatoes, black beans, and chicken broth into the pot with the chicken and vegetables. Bring the soup to a boil over high heat, then reduce the heat to medium-low, and simmer uncovered for 30 minutes, stirring occasionally.
- Season the soup with hot sauce, salt, and pepper to taste before serving.
Nutrition Facts : Calories 142.7 calories, Carbohydrate 15.6 g, Cholesterol 24.4 mg, Fat 5.5 g, Fiber 3.5 g, Protein 12.4 g, SaturatedFat 0.7 g, Sodium 714 mg, Sugar 3 g
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- Melt butter in olive oil over medium high heat in a large Dutch oven/soup pot. Add chicken and onions and sauté for 3 minutes.
- Add bell peppers, garlic, flour and all seasonings/spices. Cook, stirring constantly, for 2 minutes.
- Stir in rice, black beans, green chilies, crushed tomatoes and 3 cans chicken broth. Mix cornstarch with last can chicken broth and add to soup. Bring to boil then reduce heat and simmer on medium low, stirring occasionally, for 8-12 minutes or until rice is cooked.*Note: Cooking time may vary depending on how long it takes to bring your soup to a boil so I suggest checking the rice occasionally until done.
- Remove from heat and stir in cheese. Add additional chicken broth/water to thin soup if desired. Garnish individual servings with desired toppings.
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- Meanwhile, heat olive oil in a large pot over medium-high heat. Add bell peppers and onion and saute 3 minutes then add garlic and saute 1 minute longer.
- Pour in chicken broth and diced tomatoes. Stir in chili powder, ancho chili powder, cumin, paprika, oregano and season with salt and pepper to taste.
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