Chicken Fajita & Rice Soup
Photos by Sara Ford
It feels like there is a lot of funk going around... Sickness, allergies, emotionally etc. April seems to have been a trying month for myself and most of my friends. It's that weird part of spring where it's super gorgeous and warm and then rainy or snowy if you are in Colorado. I have definitely been nursing a serious sinus situation for a few weeks. My body was run down and I just wanted to eat chicken soup. Being gluten free, chicken noodle soup isn't really my thing. I really love this chicken and rice soup because it gives you the same warmth and comfort from a chicken noodle soup but with rice instead. This recipe is great because it's a one pot recipe. Which means little dishes to clean afterwards... Yay! I use bone broth to make it extra nutrient dense. Also garlic and spices help to warm up your body and fight off the funk. Garnish with grated goat cheese to make it so darn tasty you can eat it over and over. (and I did.) When you are under the weather, stressed or just busy... sometimes it's nice to be able to make a huge pot of this hearty soup and just live off of it for a few days. (I usually make a double or triple batch.) It definitely seems to have helped turn me around. It must be true what they say.. chicken soup is good for the soul.
Chicken Fajita & Rice Soup
- 2 tablespoons ghee
- 1 pound boneless, skinless chicken breasts
- 1 can black beans
- 1 can stewed, diced tomatoes
- 1 small can of minced green chilies
- 1 zucchini, chopped and diced.
- 2 bell peppers, chopped and diced. (any color)
- 1 yellow onion, chopped and diced.
- 6 cloves of minced garlic
- 3/4 cup uncooked white basmati rice
- 6 cups chicken bone broth
- 1 tablespoon chili powder
- 1 teaspoon paprika
- 1 teaspoon cumin
- 2 cups grated goat cheese
- lime juice
In a large soup pot, melt ghee over medium heat and add chicken and onions. Saute for 5 minutes. Add bell peppers, zucchini, garlic, beans, green chilies and spices. Saute for another 5 minutes. Stir in rice, tomatoes and bone broth. Bring it a boil. Reduce heat to simmer, cover, and cook for 15-20 minutes. (until rice is cooked through) Remove from heat and garnish with goat cheese, cilantro, lime and avocado.
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