Description
A comforting Tex-Mex one-pot soup that combines the smoky flavors of fajitas with tender chicken, bell peppers, and pepper jack cheese.
Ingredients
- 1 lb chicken breast, diced
- 1 cup bell peppers, sliced
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 cup corn (canned or frozen)
- 1 can diced tomatoes (14–15 oz)
- 4 cups chicken broth (low-sodium)
- 1 cup uncooked rice (long-grain white)
- 1 cup pepper jack cheese, shredded
- 1 tablespoon fajita seasoning
- Salt and pepper to taste
- Chopped cilantro for garnish
Instructions
- Heat a large pot over medium heat with 1–2 tablespoons of oil.
- Add the chopped onion and garlic and sauté until fragrant and translucent, about 3–4 minutes.
- Increase heat to medium-high, add the diced chicken, and cook until browned on the outside—about 4–6 minutes.
- Stir in the sliced bell peppers and corn; cook 2 minutes to soften.
- Add the canned diced tomatoes (with juices), chicken broth, uncooked rice, and the tablespoon of fajita seasoning. Stir to combine.
- Bring the pot to a boil, then reduce heat to a low simmer. Cover and cook for about 18–22 minutes, or until the rice is tender and most of the liquid is absorbed.
- Remove the pot from heat and stir in the shredded pepper jack until melted and smooth.
- Taste and adjust salt and pepper. Ladle into bowls and garnish with chopped cilantro.
Notes
Use cooked rotisserie chicken to shorten cook time. For lower sodium, use homemade or low-sodium broth.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Tex-Mex