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Creamy Chicken Fajita Soup

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Ingredients Method

Ingredients
  

  • 4 Tbsp. olive oil divided
  • 2 large chicken breasts cut into bite-sized pieces
  • 1 red 1 yellow and 1 orange bell pepper, diced
  • 1 yellow onion diced
  • 3 tsp. minced garlic
  • 1 can 14.5 oz. fire-roasted diced tomatoes
  • 1/2 c. white rice uncooked
  • 6 cups chicken broth
  • 1 1/2 Tbsp. chili powder
  • 1 tsp. cumin
  • 1 tsp. oregano
  • 1/2 tsp. basil
  • 1/2 tsp. salt or to taste
  • 1/4 tsp. black pepper
  • 1 can 15.25 oz. black beans, drained and rinsed
  • 1/2 c. heavy cream
  • 4 oz. cream cheese cubed and softened until almost melty
  • 2 Tbsp. fresh lime juice
  • Sour cream cilantro, shredded cheddar and baked tortilla strips for garnish, optional

Method
 

  1. In a large soup pot or dutch oven, add 2 Tbsp. olive oil and chicken pieces. Salt and pepper the chicken lightly. Cook the chicken until no longer pink. Remove the cooked chicken to a plate and drain the liquids in the soup pot.
  2. Add 2 Tbsp. olive oil, minced garlic, red, yellow and orange diced peppers and diced yellow onion. Saute the peppers and onion in the oil, stirring regularly, until tender.
  3. Add fire-roasted diced tomatoes, uncooked white rice, chicken broth, chili powder, cumin, oregano, basil, salt and pepper. Stir and allow it to come to a boil over the stove top on a medium-high heat.
  4. Once it comes to a boil, reduce the heat to low, cover the soup pot and allow it to simmer for 20 minutes, stirring every five minutes, or so.
  5. Then remove the soup from the heat and first stir in the softened cream cheese until it melts.
  6. Next, add the heavy cream, black beans, fresh lime juice and cooked chicken pieces and stir until completely incorporated. Heat through on low heat over the stove top for a minute or two.
  7. Serve, garnished with your favorite toppings (sour cream, cilantro, shredded cheddar, and baked tortilla strips are some great options). Enjoy!