Description
This Chicken Fajita Soup brings all the vibrant flavors of traditional fajitas into a warm, comforting bowl. Packed with tender chicken, bell peppers, onions, and a blend of spices, it’s a hearty meal perfect for any day.
Ingredients
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- 1 tablespoon olive oil
- 1 medium onion, diced
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 3 cloves garlic, minced
- 1 pound boneless, skinless chicken breasts, cut into strips
- 1 packet (1 ounce) fajita seasoning mix
- 1 can (14.5 ounces) fire-roasted diced tomatoes
- 4 cups low-sodium chicken broth
- 1 can (15 ounces) black beans, drained and rinsed
- 1 cup frozen corn kernels
- Juice of 1 lime
- Salt and pepper, to taste
- Fresh cilantro, chopped (for garnish)
- Optional toppings: shredded cheese, sour cream, avocado slices, tortilla chips
Instructions
- Sauté Vegetables: In a large pot, heat olive oil over medium heat. Add diced onion and bell peppers; sauté until softened, about 5 minutes. Add minced garlic and cook for an additional minute.
- Cook Chicken: Add the chicken strips to the pot and sprinkle with the fajita seasoning mix. Stir well to coat the chicken and cook until the chicken is lightly browned, about 5 minutes.
- Add Liquids and Beans: Pour in the fire-roasted diced tomatoes (with their juices) and chicken broth. Stir in the black beans and corn. Bring the mixture to a boil, then reduce heat and let it simmer for 15-20 minutes, allowing the flavors to meld and the chicken to cook through.
- Season and Serve: Stir in the lime juice and season with salt and pepper to taste. Ladle the soup into bowls and garnish with fresh cilantro and any desired toppings.
Notes
- For a spicier kick, add a chopped jalapeño pepper along with the bell peppers.
- To make this soup creamier, stir in 1/2 cup of heavy cream or a dollop of sour cream before serving.
- This soup pairs well with warm tortillas or a side of cornbread.