Pepperjack Chicken Fajita Soup... gluten and dairy free

This is everything that makes me happy about a Mexican restaurant in one bowl!

Just kidding... there's no mariachi music or tequila, but it really is a fajita in a bowl... even the rice and beans!

Now somebody just needs to make me a margarita! 😉

 

Dairy Free Pepperjack Chicken Fajita Soup

• 3 T EVOO
• 1 lb chicken breasts, thinly sliced
• 1 large onion, thinly sliced
• 1 red bell pepper, thinly sliced
• 1 orange bell pepper, thinly sliced
• 1 yellow bell pepper, thinly sliced
• 1 jalapeño- diced 
• 1 C mushrooms- slides 
• 4 garlic cloves, minced
• 2 T brown rice flour
• 1 t EACH sea salt, chili powder, ground cumin
• 1/2 t EACH smoked paprika, pepper, dried oregano
• 3/4 cup brown rice, uncooked
• 1 15 oz. can black beans, drain and rinse
• 1 14 oz. can  crushed tomatoes
• 4 14.5 oz. cans  low sodium chicken broth
• 2 T  cornstarch
• 1 cup shredded VeganPepper Jack cheese- Daiya 

Toppings 

• Tortilla chips
• fresh cilantro
• avocado
• Hot sauce
• Lime

• Heat olive oil over medium high heat in a large soup pot. Add chicken and onions and sauté for 3 minutes.  Add peppers, garlic, mushrooms, flour and all seasonings.  Cook, stirring constantly, for 2 minutes. Stir in rice, black beans, crushed tomatoes and 3 cans chicken broth. Mix cornstarch with last can chicken broth and add to soup. Bring to boil then reduce heat and simmer on medium/low, stirring occasionally, for abour 15 minutes or until rice is cooked.  Remove from heat and stir in the cheeze until melted.  Garnish and devour!

Find the original recipe here.