One Pot Chicken And Rice Fajita Soup Recipe 445

ONE-PAN CHICKEN FAJITA RICE

Steps:

• In a large skillet, melt 2 tablespoons of butter. Add the onion and bell peppers and cook for a couple of minutes or until they start to get soft. Add the garlic and cook for 1 minutes.
• Push the vegetables to one side of the pan and melt the remaining 1 tablespoon of butter. Add the rice to the butter and toast for 1-2 minutes.
• Add the chicken broth, sour cream, chicken, diced chiles, lime juice, seasonings (salt, cumin, chili powder). Bring mixture to a boil. Reduce heat to a simmer, cover, and cook for about 15-20 minutes or until rice is tender. You can add more broth as needed if the rice is not done yet.
• Sprinkle with cheese and cover with lid to melt the cheese.
• Garnish with sour cream, guacamole, diced tomatoes, and cilantro. Serve immediately.

CHICKEN FAJITA SOUP

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 (see notes), black beans, cilantro and lime juice. Serve warm with cheese and sour cream if desired.

SKINNY CHICKEN FAJITA SOUP RECIPE

Steps:

• Place a large sauce 6-8 quart pot over medium heat. Add the oil, chopped bell peppers, onions, and garlic. Saute for 3-5 minutes to soften.
• Add whole chicken breasts, black beans, diced tomatoes, chicken broth, 1 fajita seasoning packet, and 1/2 teaspoon salt. If adding rice, stir it in with an additional 2 cups of water. Bring the soup to a boil. Lower the heat, and simmer for 20 minutes.
• Use tongs to remove the cooked chicken breasts. Allow the soup to continue simmering to fully cook the rice, another 10-15 minutes. Allow the chicken to cool for a few minutes, then shred with two forks.
• Once the rice is tender, add the shredded chicken back to the soup. Taste, and salt and pepper as needed.

CHICKEN FAJITA AND RICE SOUP

Steps:

• 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.

ONE POT CHICKEN FAJITAS AND RICE

Steps:

• Combine all ingredients of the fajita seasoning. *
• Add marinade, ingredients into ziplock bag along with the chicken. Shake bag well ensuring that everything is covered in the marinade.
• Marinade for a minimum of 30 minutes up to over night*
• Preheat oven to 350 degrees
• Pour avocado or coconut oil into a heavy bottomed pan large enough to fit the chicken and the rice.
• Place chicken on some paper towels to absorb some of the liquid. Reserve the remaining marinade.
• Place chicken into hot pan SKIN side down and allow to sear for 3-5 minutes until golden brown. Turn over and allow the other side to sear and get golden brown.
• Remove chicken and lower heat to medium heat.
• Remove the darkened bits from the chicken and wipe pan clean with a paper towel. I like to hold the paper towel with tongs and wipe it around so that I do not burn my hands ????
• Add the remaining oil and red pepper and onions to the pan. Sweat them out until translucent and soft; about 4-5 minutes.
• Add in the rice, tomatoes, garlic and seasoning packets, water plus any remaining marinade you may have.
• Let the liquid come to a simmer and allow to simmer for 30 seconds.
• Place chicken on top of the rice, nestling it in gently. Place a lid on the pan. Bake in the oven for 35 minutes.
• Remove the lid and bake for 10 more minutes to allow the chicken to brown. The rice is done when all the liquid has evaporated.
• Sprinkle with cilantro and serve!
• Remove, allow to rest for 10 minutes and fluff with a fork.
• Garnish with extra lemons and parsley.

ONE PAN CHICKEN FAJITAS RECIPE

Steps:

• Heat 1 tbsp oil in a non stick pot or pan over medium high heat.
• Add chicken and stir fry for 3-4 few minutes until golden brown. Keep aside.
• In the same pan (don't clean it!), add butter, oil, garlic, onion, peppers and stir fry for 1-2 minutes.
• Add the chicken back into the pan.
• Sprinkle taco seasoning, salt, pepper and pour broth. Mix.
• Cook uncovered until liquid is reduced to your desired consistency and chicken is cooked through.
• Serve in tortillas with toppings of your choice. Enjoy!

ONE POT CHICKEN AND RICE FAJITA SOUP

Steps:

• Heat olive oil and melt butter over medium-high heat in a large stock pot. Add chicken and onions and sauté for 3-4 minutes.
• Add bell peppers, garlic, flour, and all seasonings/spices. Cook, stirring constantly, for 2 minutes.
• Add rice, black beans, green chilies, crushed tomatoes and 3 cans chicken broth; mix well.
• Whisk the cornstarch into the last can of chicken broth and stir into the soup. Bring to boil; reduce heat and simmer on medium low, stirring occasionally, for 10-15 minutes or until rice is cooked. Serve hot.

ONE POT CHICKEN AND RICE FAJITA SOUP RECIPE - (4.4/5)

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 SOUP

Steps:

• Slice the chicken breast, and peppers and toss with a teaspoon of cumin and a teaspoon of chili powder. Drizzle with 1-2 tablespoons olive oil and grill in a grill basket until juices run clear. You could fry this in a pan, but I originally used a lot more chicken and made fajitas the night before. =}
• Set the chicken and peppers aside to cool. Dice the onions and place in your soup pot along with the sausage, after you've removed the sausage from it's casings. Cook over medium heat and break the sausage up. While the sausage and onions cook, dice up the chicken and peppers. Add to the pot. Stir in the remaining spices,garlic, soup base and rice and continue to cook over medium heat for 3-5 minutes.
• Slowly stir in the 3 quarts of water and turn the heat up to high. Bring the pot to a rolling boil and turn the heat back down to medium. Allow the soup to cook for 25 minutes. Add more water as needed, as the rice will absorb quite a bit. Open the black beans, drain and rinse them in a collander. Add them to the soup just before serving and allow to heat through.
• When serving the soup garnish with a bit of shredded jack cheese, a dollop of sour cream and some crushed tortilla chips. You can use fat free garnishes to make it more heart healthy. =} Enjoy!

JAN'S 20-MINUTE ONE-POT FAJITAS

Steps:

• Pour 1/4 cup broth into a large pan with a lid; bring to a simmer. Add peppers and onions. Simmer until softened, about 3 minutes. Add black beans and simmer for an additional 2 minutes. Add remaining broth to the pan. Stir in 1 packet Knorr® Fiesta Rice™ - Mexican Rice, cover and simmer for 5 minutes. Stir often.
• Add sliced chicken and gently stir to coat the chicken with the pan sauce. Cook until rice is cooked through, another 2 to 5 minutes. Stir lightly to keep rice from sticking.
• Sprinkle cheese on warm tortillas and top with slices of chicken and rice and pepper mixture. Top with more cheese, roll them up, and enjoy!

ONE POT CHICKEN AND RICE FAJITA SOUP RECIPE

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.