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Creamy Pepper Jack Chicken Fajita and Rice Soup | Easy One-Pot Spicy Dinner

A cozy bowl of Pepper Jack Chicken Fajita and Rice Soup with melted cheese, tender chicken, and bold Pepper Jack Soup Recipe flavor.
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This Pepper Jack Chicken Fajita and Rice Soup brings fajita flavor into a rich, cozy, one-pot dinner loaded with chicken, peppers, rice, beans, tomatoes, green chilies, and melted pepper jack cheese. It is bold, comforting, and perfect for topping with all the crunchy, creamy extras.

Ingredients

Scale
  • 2 tablespoons olive oil
  • 1 tablespoon butter
  • 1 pound chicken thighs, thinly sliced into 2-inch pieces
  • 1/2 large onion, thinly sliced
  • 1 red bell pepper, thinly sliced and then halved
  • 1 orange bell pepper, thinly sliced and then halved
  • 1 yellow bell pepper, thinly sliced and then halved
  • 4 cloves garlic, minced
  • 2 tablespoons flour
  • 2 teaspoons chicken bouillon powder
  • 1 teaspoon salt
  • 1 teaspoon chili powder
  • 1 teaspoon ground cumin
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon pepper
  • 1/2 teaspoon dried oregano
  • 3/4 cup long-grain white rice, uncooked (basmati works well)
  • 1 (15 oz.) can black beans, rinsed and drained
  • 1 (4 oz.) can mild diced green chilies
  • 1 (14 oz.) can crushed tomatoes
  • 4 (14.5 oz.) cans low-sodium chicken broth
  • 2 tablespoons cornstarch
  • 1 cup freshly grated pepper jack cheese, plus more if desired

Garnishes

 

  • Tortilla chips or tortilla strips
  • Fresh cilantro
  • Sour cream
  • Avocados
  • Tomatoes
  • Lime juice
  • Hot sauce, to taste

Instructions

  1. Place the olive oil and butter in a large Dutch oven or heavy soup pot and set it over medium-high heat. Let the butter melt completely and begin to bubble slightly.
  2. Add the sliced chicken and the onion to the hot pot. Cook for about 3 minutes, stirring as needed, until the chicken starts to turn opaque and the onion begins to soften.
  3. Stir in the bell peppers and garlic. Sprinkle in the flour, chicken bouillon powder, salt, chili powder, cumin, smoked paprika, pepper, and dried oregano. Keep stirring constantly so the chicken and vegetables are evenly coated with the seasoning mixture. Cook for about 2 minutes so the flour loses its raw taste and the spices bloom in the heat.
  4. Add the uncooked rice, black beans, diced green chilies, and crushed tomatoes to the pot. Pour in 3 cans of the chicken broth and stir well.
  5. In a separate bowl or measuring cup, whisk the cornstarch into the remaining can of chicken broth until smooth. Pour that mixture into the soup and stir again so it blends evenly.
  6. Increase the heat and bring the soup to a boil. Once it reaches a boil, reduce the heat to medium-low. Let the soup simmer gently for 8 to 12 minutes, stirring occasionally, until the rice is cooked through. Check the rice as it cooks because the exact time may vary depending on how long it took the pot to come up to a boil.
  7. Remove the pot from the heat. Stir in the freshly grated pepper jack cheese until it melts completely into the soup.
  8. If the soup seems thicker than you like, add a little extra chicken broth or water until it reaches your preferred consistency.
  9. Ladle the soup into bowls and finish each serving with your favorite toppings, such as tortilla chips, cilantro, sour cream, avocado, tomatoes, lime juice, or hot sauce.

Notes

  • This soup is meant to be hearty and thick, with a broth that feels similar to enchilada sauce. For a thinner soup, leave out the flour and cornstarch.
  • The pepper jack cheese can be stirred into the soup or used only as a topping if you prefer.

 

How to Store and Reheat

Storage:
Store leftover Pepper Jack Chicken Fajita and Rice Soup in an airtight container in the refrigerator for up to 5 days. The flavor gets even better the next day.

Stovetop:
Reheat larger portions in a pot over medium-low heat for about 10 minutes, stirring occasionally.

Microwave:
Place a single serving in a microwave-safe bowl and cover it loosely with a lid or paper towel. Heat for 2 minutes, stir, then continue heating in 30-second intervals until hot.

 

Crockpot:
Transfer the soup to a slow cooker and heat on low for 1 to 3 hours, depending on the amount left.

Find it online: https://irmacooks.com/creamy-pepper-jack-chicken-fajita-and-rice-soup/