Chicken fajita soup

• 2 tablespoons olive oil
• 1 tablespoon butter
• 2-3 chicken breasts, thinly sliced (1 pound)
• 1/2 large onion, thinly sliced
• 1 small red bell pepper, thinly sliced
• 1 small orange bell pepper, thinly sliced
• 1 small yellow bell pepper, thinly sliced
• 4 garlic cloves, minced
• 2 tablespoons flour
• 2 teaspoons chicken bouillon powder
• 1 tsp EACH salt, chili pwdr, ground cumin
• 1/2 tsp EACH smoked paprika, pepper, dried oregano
• 3/4 cup long-grain white rice, uncooked
• 1 15 oz. can black beans, rinsed and drained
• 1 4 oz. can mild diced green chilies
• 1 14 oz. can crushed tomatoes
• 4  14.5 oz. cans low sodium chicken broth
• 2 tablespoons cornstarch

Garnishes (optional):

• Tortilla chips/strips
• fresh cilantro
• avocado

1. Melt butter in olive oil over medium high heat in a large Dutch oven/soup pot. Add chicken and onions and sauté for 3 minutes.
2. Add bell peppers, garlic, flour and all seasonings/spices. Cook, stirring constantly, for 2 minutes.
3. Stir in rice, black beans, green chilies, 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 8-12 minutes or until rice is cooked.*Note: Cooking time may vary depending on how long it takes to bring your soup to a boil so I suggest checking the rice occasionally until done.  Add additional chicken broth as needed to ensure rice is cooked through and soup is right consistency. 
4. Remove from heat. Add additional chicken broth/water to thin soup if desired. Garnish individual servings with desired toppings.