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Chicken Fajita Soup

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A warm and flavor-packed Chicken Fajita Soup featuring colorful bell peppers and juicy chicken, perfect for comfort on chilly nights.

Ingredients

Scale
  • 1 lb boneless, skinless Chicken Breast
  • 2 Bell Peppers (red, yellow, green), diced
  • 1 medium Onion, finely chopped
  • 3 cloves Garlic, minced
  • 1 can Canned Tomatoes, diced
  • 4 cups Chicken Broth
  • 1 tsp Cumin
  • 1 tsp Paprika
  • 1 tsp Chili Powder
  • 1 cup Corn, frozen or canned
  • 1 can Black Beans, rinsed
  • 2 tbsp Lime Juice
  • Fresh Cilantro, for garnish

Instructions

  1. Sauté your aromatics: Start with a large pot over medium heat. Add a tablespoon of olive oil. Once shimmering, toss in diced onion and let sweat for 3-4 minutes, then add minced garlic and sauté for an additional minute.
  2. Add the chicken: Introduce your chicken, season with salt, pepper, cumin, paprika, and chili powder. Cook for about 6-7 minutes until golden and no longer pink inside.
  3. Toss in the veggies: Add the bell peppers, stir to soften slightly for about 5 minutes.
  4. Introduce the liquids: Pour in diced tomatoes and chicken stock, scraping the bottom of the pot. Stir in corn and black beans.
  5. Simmer away: Bring to a gentle simmer and cook for about 20-30 minutes to meld flavors.
  6. Finish with lime and cilantro: Add fresh lime juice and chopped cilantro, taste and adjust seasoning if necessary.
  7. Serve it up: Ladle soup into bowls and top with sour cream or Greek yogurt and tortilla chips if desired.

Notes

Leftovers can be stored in an airtight container for up to three days or frozen for three months.

Nutrition

Keywords: soup, chicken, fajitas, comfort food, Mexican, healthy recipe

Find it online: https://butteredtable.com/minute-one-pot-chicken-fajita-soup-busy-weeknights/