Chicken Fajita Soup
User Reviews
4.6
Chicken Fajita Soup
Description
Chicken Fajita Soup blends sautéed yellow onion and red and green bell peppers softened in olive oil with minced garlic to form the aromatic base. The addition of diced tomatoes, black beans, shredded chicken, and chicken broth enriches the soup, while spices such as chili powder, ground cumin, smoked paprika, and dried oregano infuse it with fajita-inspired warmth. Fresh lime juice adds brightness, and chopped cilantro contributes a herbaceous note. Simmering for 20 minutes allows flavors to meld and ingredients to soften.
The result is a thick, flavorful soup with tender chicken and softened vegetables suspended in a spiced tomato broth. The black beans add body and protein, making the soup satisfying on its own. It can be garnished with shredded cheese, sour cream, avocado, cilantro, and tortilla chips to add creaminess, freshness, and crunch.
This soup is practical for using cooked chicken and offers versatility; it can be made vegetarian by omitting chicken, using vegetable broth, and adding more beans. It can also be prepared in a slow cooker for convenience. Leftovers store well and reheat easily as a warming lunch or dinner.
Ingredients
- 1 tablespoon olive oil
- 1 yellow onion diced
- 1 red bell pepper seeded, stemmed, and chopped
- 1 green bell pepper seeded, stemmed, and chopped
- 3 cloves garlic minced
- 28 ounces diced tomatoes
- 15 ounces black beans rinsed and drained
- 2 ½ cups chicken broth
- 2 cups chicken cooked shredded
- 1 1/2 teaspoons chili powder
- 1 teaspoon cumin ground
- 1 teaspoon smoked paprika
- ½ teaspoon oregano dried
- 1 tablespoon lime juice fresh
- kosher salt to taste
- black pepper to taste
- 1/4 cup cilantro chopped
- sour cream shredded cheese, avocado, cilantro, and tortilla chips, for garnish
Instructions
- In a large pot, heat the olive oil over medium-high heat. Add the onion and peppers and cook until tender, about 5 minutes. Add the garlic and cook for 2 more minutes.
- Stir in the diced tomatoes, black beans, broth, and shredded chicken. Add the chili powder, cumin, smoked paprika, oregano, lime juice, salt, and pepper. Stir in the cilantro.
- Let the soup simmer for 20 minutes, stirring occasionally. Ladle the soup into bowls and serve warm with desired toppings.
Notes
- To make a vegetarian version, replace chicken with extra black beans and use vegetable broth.
- This soup can be prepared in a slow cooker for hands-off cooking.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 244 kcal
% Daily Value*
| Calories | 244kcal | 12% |
| Carbohydrates | 28g | 9% |
| Protein | 20g | 40% |
| Fat | 7g | 11% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 35mg | 12% |
| Sodium | 419mg | 17% |
| Potassium | 818mg | 17% |
| Fiber | 9g | 36% |
| Sugar | 5g | 10% |
| Vitamin A | 1226IU | 25% |
| Vitamin C | 63mg | 70% |
| Calcium | 86mg | 9% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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