Fajita Soup
User Reviews
5
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Prep Time
10 mins
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Cook Time
20 mins
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Total Time
30 mins
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Servings
5
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Calories
308 kcal
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Course
Main Course, Soup
Fajita Soup
Description
Fajita Soup is a one-pot meal that blends typical fajita ingredients into a comforting soup. Starting with sautéed onions, bell peppers, and garlic, it adds diced tomatoes seasoned with chipotle chilies, cumin, oregano, chili powder, and smoked paprika to introduce smoky and spicy flavors. Chicken breast is cooked in chicken broth until tender, then shredded and returned to the pot along with black beans and corn. The combination yields a rich broth studded with tender chicken, tender vegetables, and creamy avocado topping.
The chipotle chiles and adobo sauce contribute a smoky heat balancing well with the sweetness of corn and freshness of cilantro garnish. The chicken broth provides a mild savory base that brings the ingredients together. This soup can be served with tortillas on the side for added heartiness and used as a filling meal on cooler days.
Different cooking methods include stovetop, slow cooker, and Instant Pot variations that adjust timing but keep the process similar. The slow cooker method involves layering ingredients and cooking on low or high until the chicken is tender. The Instant Pot method starts by sautéing vegetables in the pot, then pressure cooking with the chicken and broth, finishing with shredded chicken and warming the beans and corn.
Ingredients
- 1 Tablespoon olive oil
- 1 onion , chopped
- 1 bell pepper , chopped
- 2 cloves garlic , minced
- 14.5 ounce can diced tomatoes with green chilies
- 1 chipotle chiles in adobo sauce or more, for more heat, plus 1 tablespoon sauce from the can
- 2 teaspoons cumin ground
- 1/2 teaspoon oregano dried
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- salt freshly ground
- black pepper freshly ground
- 1 pound chicken breast or add leftover cooked chicken (like rotisserie) at the end, boneless skinless
- 5 cups chicken broth low-sodium
- 1 cup corn frozen
- 15 ounce can black beans , drained and rinsed
- 1 avocado , for topping
- 1/2 cup cilantro for topping, fresh
- tortillas , optional, for serving
Instructions
- Add olive oil to a soup pot over medium heat. Once hot (but not smoking) add onion and bell pepper and sauté for a few minutes. Add garlic and cook for 30 seconds. Add diced tomatoes, chipotle chili and adobo sauce, cumin, oregano, chili powder, paprika, salt and pepper and stir to combine.
- Add chicken and broth cook over medium heat until chicken is cooked through. Remove chicken to a plate and shred with forks.
- Add black beans and corn to the pot and cook until warmed. Return shredded chicken to the pot. Taste and add additional seasonings, if needed.
- Serve topped with avocado and cilantro, and tortillas on the side, if desired.
Notes
- Canned chipotle chiles in adobo can be stored in a freezer bag after opening for future use.
- Slow cooker method involves layering all ingredients and cooking 3.5-4 hours on low or 2-3 hours on high until chicken is cooked through.
- Instant Pot instructions include sautéing vegetables first, then cooking all ingredients under high pressure for 8 minutes with a natural release.
Nutrition Information
Show DetailsNutrition Facts
Serving: 5Serving
Amount Per Serving
Calories 308 kcal
% Daily Value*
| Calories | 308kcal | 15% |
| Carbohydrates | 29g | 10% |
| Protein | 28g | 56% |
| Fat | 9g | 14% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 58mg | 19% |
| Sodium | 145mg | 6% |
| Potassium | 1031mg | 22% |
| Fiber | 9g | 36% |
| Sugar | 2g | 4% |
| Vitamin A | 1245IU | 25% |
| Vitamin C | 51.7mg | 57% |
| Calcium | 52mg | 5% |
| Iron | 3.6mg | 20% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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