Monday Meals: Chicken Fajita Soup

We've provided you with tons of great Taco Tuesday recipe ideas:

Carnitas

Mojo Pork

Turkey Tacos

Just to name a few! But one of the things we haven't provided is a delicious soup to complete your Taco Tuesday. Last week the Wisconsin Test Kitchen was feeling festive, so we tried a new Chicken Fajita Soup. After a few modifications to the original recipe, we think we have a winner. It has all the elements you want from fajitas: seasoned chicken, peppers, and onion- combined in a tasty soup form. And, this recipe couldn't be easier to make; it's a simple one pot soup that will have dinner on the table in no time.

Chicken Fajita Soup

2 tablespoons olive oil
1 tablespoon butter
2 chicken breasts (1 pound), thinly sliced
1/2 large onion, thinly sliced
1 small red bell pepper, thinly sliced
1 small orange bell pepper, thinly sliced
1 small yellow bell pepper, thinly sliced
4-6 cloves garlic, minced
2 tablespoons flour
1 teaspoon chili powder
1 teaspoon ground cumin
1/2 teaspoon smoked paprika
2 teaspoons chicken bouillon (powder)
1 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon dried oregano
3/4 cup uncooked long grain white rice
1 15 oz. can black beans, rinsed and drained
1 4 oz. can mild green chilies
1 14 oz. can crushed tomatoes
3 14.5 oz. cans low sodium chicken broth
Grated pepper jack cheese

Melt butter and 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. 

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 check the rice occasionally until done.

Remove from heat and serve topped with pepper jack cheese. 

This was a Taco Tuesday winner; even the smallest chef in the kitchen took down 2 bowls of soup (with mozzarella cheese, not pepper jack, of course- because she loves being difficult!). Give it a try next time you're short on time, but craving some Mexican food.

Stay Cool,
The Cool Dads Crew