Description
This Chicken Fajita Soup offers all the vibrant flavors of Mexican fajitas in a comforting bowl of soup, perfect for chilly days or meal prep.
Ingredients
Scale
- 1 pound chicken breasts, boneless and skinless
- 1 medium onion, thinly sliced
- 1 red bell pepper, sliced into strips
- 1 green bell pepper, sliced into strips
- 3 cloves garlic, minced
- 15 oz can diced tomatoes (with juices)
- 4 cups chicken broth (low-sodium recommended)
- 2 tsp chili powder
- 1 tsp ground cumin
- 1 tsp paprika
- 1/2 tsp dried oregano
- 1 tsp kosher salt
- 1/2 tsp black pepper
- 1 tbsp fresh lime juice
- 1 cup corn kernels (fresh, frozen, or canned)
- 1 can (15 oz) black beans, drained and rinsed
- Fresh cilantro for garnish
- 1 avocado, diced, for topping
Instructions
- Season chicken breasts with 1/2 teaspoon salt and 1/4 teaspoon black pepper. In a large Dutch oven or soup pot, heat 1 tablespoon of olive oil over medium-high heat. Add the chicken and cook for about 4 minutes per side until golden brown. Remove chicken to a plate.
- In the same pot, add the sliced onions and bell peppers. Sauté for 4-5 minutes until they begin to soften. Add minced garlic and cook for another 30 seconds until fragrant.
- Sprinkle the chili powder, cumin, paprika, and oregano over the vegetables. Stir to coat everything evenly and cook for 1 minute. Pour in the diced tomatoes with their juices and chicken broth, scraping the bottom of the pot to release any flavorful bits.
- Return the chicken to the pot. Bring to a boil, then reduce heat and simmer, covered, for 15 minutes or until the chicken is fully cooked and tender.
- Remove the chicken breasts and shred using two forks. Return the shredded chicken to the pot. Add the black beans and corn, and simmer for 5 minutes.
- Stir in the fresh lime juice and adjust seasoning if needed. Remove from heat and let stand for 5 minutes before serving.
Notes
- For deeper flavor, roast the bell peppers under the broiler until slightly charred before adding them to the soup.
- Prep Time: 15
- Cook Time: 30
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 285
- Sugar: 5
- Sodium: 650
- Fat: 9
- Saturated Fat: N/A
- Unsaturated Fat: N/A
- Trans Fat: N/A
- Carbohydrates: 27
- Fiber: 8
- Protein: 25
- Cholesterol: N/A
Keywords: chicken fajita soup, mexican soup, one pot dinner, low carb soup