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.
