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Chicken Fajita Soup

Chicken Fajita Soup Recipe

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Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings: 4 servings
Calories: 230
Ingredients Method Notes

Ingredients
  

  • 1 tbsp olive oil
  • 1 lb boneless skinless chicken breast, cut into thin strips
  • 2 bell peppers, sliced
  • 1 medium yellow onion, sliced
  • 3 cloves garlic, minced
  • 2 tsp ground cumin
  • 1 tsp chili powder
  • 1 tsp smoked paprika
  • 3/4 tsp fine sea salt, plus more to taste
  • 14.5 oz can diced fire-roasted tomatoes
  • 4 cups chicken broth
  • Juice of 1 lime
  • Toppings: sliced avocado, fresh cilantro, sour cream, tortilla strips

Method
 

  1. Heat the olive oil in a large pot over medium-high heat. Season chicken with 1 tsp cumin, 1/2 tsp chili powder, 1/2 tsp smoked paprika, and 1/4 tsp salt. Cook, turning once, until browned and cooked through, about 4 to 5 minutes. Transfer to a plate.
  2. Add peppers and onion to the pot with a pinch of salt. Cook until tender, about 5 to 6 minutes. Stir in garlic and remaining cumin, chili powder, smoked paprika, and salt; cook 30 seconds.
  3. Pour in tomatoes and broth, scraping up browned bits. Bring to a boil, then reduce heat to simmer for 10 minutes.
  4. Shred the rested chicken with two forks. Stir chicken and lime juice into the soup; warm through for 2 minutes.
  5. Ladle into bowls. Top with avocado, cilantro, sour cream, and tortilla strips. Serve immediately.

Notes

Letting the chicken rest for a few minutes before shredding helps keep it juicy. If you swap in chicken thighs, plan on a slightly longer sear time.