Description
Chicken and rice soup with a fajita spin on it. An easy soup with awesome flavor. This soup can easily be gluten and dairy free.
Ingredients
Scale
- 1 Tbsp butter or olive oil
- 1 cup diced onion
- 1 Tbsp minced garlic
- 7 cups chicken broth
- 1 tsp salt
- 1 tsp chili powder
- 1 tsp cumin
- 1/2 tsp smoked paprika
- 1/2 tsp pepper
- 1/2 tsp dried oregano
- 3/4 cup uncooked brown rice
- 2 pounds boneless, skinless chicken breasts (frozen is okay)
- 1 (14.5) oz can black beans, rinsed and drained
- 1 (4 oz) can green chilies
- 1 (28 oz) can crushed tomatoes
- 1 red bell pepper, diced
- 1 orange bell pepper, diced
- 1 yellow bell pepper, diced
- 2 Tbsp cornstarch + 2 Tbsp water
- 1 1/4 cup grated pepper jack cheese
- Topping ideas: tortilla chips, diced cilantro, sour cream, avocado or guacamole
Instructions
- Heat a pan over medium high heat and melt the butter. Add in the onions. Saute for 4 minutes then add in the garlic and saute for 20 seconds. Add into the slow cooker.
- Add in the broth, salt, chili powder, cumin, smoked paprika, pepper, oregano, brown rice, chicken, beans, green chilies and crushed tomatoes.
- Cover and cook on low for 5-6 hours. Add in the peppers. Make a cornstarch slurry–in a small bowl stir together 2 Tbsp of cornstarch with 2 Tbsp of water, until smooth. Then pour the mixture into the slow cooker. Turn your slow cooker to high. Cook for 30 more minutes.
- Remove the chicken and chop it up*. Add it back into the pot.
- Ladle the soup into bowls and top each bowl with 2 Tbsp of pepper jack cheese and your desired toppings.
- Category: Soup
- Method: Slow Cooker