1-Step 1: Gather and Prep Ingredients Begin by preparing your rice according to the package directions, as it’ll be added later. Meanwhile, chop your bell peppers and onions, and mince the garlic to set the stage for a smooth cooking process.

2-Step 2: Sauté the Veggies Heat 1 tablespoon of olive oil in a large pot over medium-high heat. Add the chopped bell peppers and onions, sautéing for about 3 minutes until they start to soften. Then, toss in the minced garlic and cook for another minute to build that classic fajita aroma.

3-Step 3: Build the Soup Base Pour in 5 1/2 cups of chicken broth and 1 (14.5 oz) can of fire roasted diced tomatoes. Stir in the spices: 4 teaspoons chili powder, 1 tablespoon ancho chili powder, 1 1/2 teaspoons cumin, 1 1/2 teaspoons paprika, 3/4 teaspoon dried oregano, and salt and pepper to taste.

4-Step 4: Cook the Chicken Add 1 lb of chicken breast to the pot and bring everything to a light boil. Lower the heat to medium-low, cover, and simmer for 10-15 minutes until the chicken reaches 165°F internally. Once done, transfer the chicken to a cutting board, let it rest for 5 minutes, and slice it into strips.

5-Step 5: Finish and Serve Return the sliced chicken to the soup and mix in the cooked rice, 1 (14.5 oz) can of drained black beans, 1/3 cup chopped cilantro, and 2 tablespoons lime juice. Let it simmer briefly to blend the flavors, then serve warm. Top with optional Mexican cheese blend and sour cream for extra appeal. This method, as outlined in how to make chicken fajita soup, ensures a tasty result every time.