Chicken Fajita and Rice Soup

Ingredients

• 1 cup dry long-grain white rice
• 2 bell peppers, chopped into 1/2-inch pieces, 3 cups
• 2 cups chopped yellow onion
• 4 cloves garlic, minced
• 1 Tbsp olive oil
• 5 1/2 cups low-sodium chicken broth
• 1 can fire roasted diced tomatoes
• 4 tsp chili powder
• 1 Tbsp ancho chili powder
• 1 1/2 tsp ground cumin
• 1 1/2 tsp paprika
• 3/4 tsp oregano
• Salt and freshly ground black pepper
• 1 lb boneless skinless chicken breast, pounded evenly with flat side of meat mallet to 1/2-inch thickness
• 1 can black beans, drained and rinsed
• 1/3 cup chopped cilantro
• 2 Tbsp fresh lime juice
• Mexican cheese blend and sour cream for serving, optional

Directions

1. Cook the rice using the instructions on the package. While that gets going, warm the olive oil in a large pot over medium-high heat. Add the bell peppers and onion, and cook for 3 minutes. Stir in the garlic and cook for 1 minute more.
2. Add the chicken broth and diced tomatoes to the pot. Stir in the chili powder, ancho chili powder, cumin, paprika and oregano, then season with salt and pepper to taste.
3. Place the chicken in the soup and bring everything to a gentle boil. Turn the heat down to medium-low, cover the pot and simmer until the chicken is cooked through, about 10 – 15 minutes. The center should read 165 degrees on an instant-read thermometer.
4. Move the chicken to a cutting board, leaving the soup to keep cooking so the vegetables can soften. Rest the chicken for 5 minutes, then slice it into small strips.
5. Add the chicken back to the pot. Stir in the cooked rice, black beans, cilantro and lime juice. Serve warm with cheese and sour cream, if you’d like.