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One Pot Pepper Jack Chicken Fajita & Rice Soup

A creamy, spicy, and hearty one-pot soup combining the flavors of chicken fajitas with the comfort of rice soup, finished with melted Pepper Jack cheese.
Print Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 6 bowls
Course: Dinner, Soup
Cuisine: Mexican, Tex-Mex
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Soup Base
  • 1 lb boneless skinless chicken breasts cut into 1-inch chunks
  • 1 tbsp olive oil
  • 1 small yellow onion diced
  • 2 medium bell peppers any color, sliced or diced
  • 3 cloves garlic minced
Liquids & Grains
  • 6 cups chicken broth low sodium
  • 1 cup long grain white rice uncooked
  • 1 can (15oz) fire-roasted diced tomatoes undrained
  • 1 can (15oz) black beans rinsed and drained
Seasoning & Cheese
  • 2 tbsp fajita seasoning homemade or store-bought
  • 1.5 cups Pepper Jack cheese freshly grated
  • 0.5 cup cilantro chopped, for garnish

Equipment

  • Large Dutch Oven or Soup Pot
  • Cutting board
  • Knife
  • Ladle

Method
 

  1. Heat olive oil in a large pot over medium-high heat. Add chicken pieces and sear for 2-3 minutes.
  2. Add diced onion and bell peppers to the pot. Sauté for 4-5 minutes until onions are translucent.
  3. Stir in minced garlic and fajita seasoning; cook for 1 minute until fragrant.
  4. Pour in chicken broth and undrained tomatoes. Scrape the bottom of the pot to release brown bits. Bring to a boil.
  5. Stir in the uncooked rice and black beans. Reduce heat to low, cover, and simmer for 15-20 minutes until rice is tender.
  6. Remove from heat. Gradually stir in the grated Pepper Jack cheese until melted and creamy.
  7. Serve hot, garnished with fresh cilantro and lime wedges.

Notes

If reheating leftovers, add a splash of broth as the rice will absorb liquid in the fridge.