If you like Chicken Fajitas, here's a soup with all the great flavors you'll be served at your local Mexican restaurant. When I think of fajitas, I immediately have a mental vision of a sizzling platter of well-seasoned chicken and colorful vegetables.....and of course, the black beans and rice served on the side. With a little chopping for the veggies, while the chicken cooks in a rich chicken stock, this soup can be on the table within an hour. It's also easy to add extra chicken, a few extra cups of stock, and a little more veggies to feed as large a group as you can handle.
For the HEAT in this dish, I went big. Go big or go home, right? Follow the link to learn about Baklouti Green Chili Oil. Yes, this oil is very hot, but using it to saute' the vegetables adds a nice dimension without a mouth blistering heat.
10 cups chicken stock
1 pound boneless, skinless chicken breasts (or thighs)
2 T. Baklouti Green Chili Oil
1 large yellow onion, chopped
1/2 green bell pepper, chopped
1/2 red bell pepper, chopped
1/2 yellow bell pepper, chopped
1/2 orange bell pepper, chopped
1 T. chopped garlic
1 t. salt
1 15 oz. black beans, rinsed and drained
1 15 oz. fire roasted diced tomatoes
1 fajita seasoning packet
1/2 cup yellow rice
Bring the stock to a simmer in a large Dutch oven. Add chicken and simmer chicken until cooked through. Remove from stock.
In a large skillet, heat Baklouti Green Chili Oil over medium heat. Add onions, peppers, and garlic. Cook, stirring frequently, for 5 - 7 minutes until vegetables begin to soften. I love those beautiful colors and the aroma is intoxicating.
Next stir in the salt, seasoning packet, beans, and tomatoes.
While the vegetables are cooking, chop the cooked chicken. Add the vegetables and the chopped chicken back into the stock.
Bring to a simmer. Add the yellow rice and let cook 20 - 25 minutes until rice is tender.
Serve immediately with your favorite toppings such as sour cream, queso fresco, salsa, avocado, etc.