Rinse the rice on a sieve under cold water. Add rice, 1 teaspoon butter, 1 1/4 cups cold water, and 1/2 teaspoon salt into a medium pot. Bring to a boil, stir the rice, cover the pot then simmer over very low heat for 15 minutes. Take the pot off the heat and leave for 15 minutes. Open the pot and fluff the rice with a fork.

Prepare the ingredients: cut the chicken into bite-sized pieces. Dice the onion, cut bell peppers into 1-inch (1.5cm) cubes, finely chop the garlic.

Toss the chicken with Fajita seasoning, season with salt and pepper.

Heat the oil in a large pot over high heat, add the chicken in an even layer, don’t stir for the first 2 minutes letting the chicken brown. Stir the chicken and cook for 1-2 minutes, transfer to a plate. The chicken doesn’t have to be cooked, just browned. If you have a smaller pot, brown the chicken in two batches.

Heat the olive oil over medium heat, add the onion and bell peppers. Cook for about 5 minutes or until the onion is soft and translucent.

Add the garlic and cook for 30 seconds.

Add flour, cook, stirring for a minute.

Add diced tomatoes, chicken broth, and beans (and their liquid). Bring to a boil then simmer over low heat for 15 minutes.

Add the chicken back to the pot and cook for 1-2 minutes or until the chicken is cooked through.

Take the pot off the heat, season the soup with lime juice, salt, and pepper to taste.

Ladle the soup into bowls, stir in cilantro, add some rice. Garnish with chopped avocado, a dollop of sour cream, shredded cheese, and crushed tortilla chips.

Enjoy!