Chicken Fajita & Rice Soup

Kicking off Cinco de Mayo week!

… Among the Colors is sharing this mouth watering chicken fajita and rice soup recipe! The perfect meal to make for your Cinco de Mayo party! This soup is full of delicious flavors (and so healthy too!). Pair with cheese quesadillas for dipping plus a jalapeño mango margarita {recipe on the blog Thursday!} and you are ready for a fiesta!

Serves 6.

Ingredients

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

For garnish

2 cups grated goat cheese
cilantro
lime juice
avocado

Directions

In a large soup pot, melt ghee over medium heat and add chicken and onions. Sauté for 5 minutes. Add bell peppers, zucchini, garlic, beans, green chilies and spices. Sauté 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.