Chicken Fajita Soup
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5
2 reviews
Excellent
Chicken Fajita Soup
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Balanced, flavorful, and enjoyable—this recipe has it all.
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Ingredients
for the soup:
- 2 tablespoons cooking oil for frying
- 1 lb chicken breast 450g
- 1 1/2 tablespoons fajita seasoning or store-bought, homemade
- 1 tablespoon olive oil
- 1 onion medium
- 3 bell pepper red, green, and yellow
- 3 cloves garlic
- 1 tablespoon flour omit when using store-bought Fajita seasoning
- 5 cups chicken broth 1 1/4 liters
- 1 can 14-oz/400ml diced tomatoes
- 1 can 14-oz/400ml kidney or black beans
- 1 tablespoon lime juice
- salt to taste
- black pepper to taste
to serve:
- 1 cup rice 190g, dry
- cheddar cheese sharp, shredded
- cilantro chopped
- avocado diced
- sour cream
- tortilla strips or crushed tortilla chips, fried or baked
Instructions
Start with cooking the rice:
- 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.
Cook the soup:
- 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.
Assemble:
- 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!
Notes
- You can also use chicken thighs - you can add them along with the broth and cook with the soup instead of adding them at the end.
- Store the rice separately from the soup.
- Calories = 1 serving (1/6 of the recipe), rice included, but other toppings not. This is only an estimate!
Nutrition Information
Show Details
Calories
407kcal
(20%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 407 kcal
% Daily Value*
| Calories | 407kcal | 20% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
2 reviews
Excellent
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