5.0 from 189 votes
Fajita Soup
This Chicken Fajita Soup recipe couldn't be easier to make and it's healthy too, with veggies, beans, corn, and chicken in a flavorful broth.
Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings: 5
Calories: 308 kcal
Course:
Main Course , Soup
Cuisine:
American , Mexican
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 chili in adobo sauce PLUS 1 Tablespoon sauce from the can (or more, for more heat)
- 2 teaspoons ground cumin
- 1/2 teaspoon dried oregano
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- Salt and freshly ground black pepper
- 1 pound boneless skinless chicken breasts , or add leftover cooked chicken (like rotisserie) at the end
- 5 cups low-sodium chicken broth
- 1 cup frozen corn
- 15 ounce can black beans , drained and rinsed
- 1 avocado , for topping
- 1/2 cup fresh cilantro for topping
- 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.
Cup of Yum
Notes
- *Canned chipotle chiles in adobo sauce can be found in the Mexican food section at your grocery store. A great tip: Pour the leftover contents into a freezer ziplock bag and save for another recipe.
- Slow Cooker: Grease the bottom of the slow cooker and add the chicken. Sprinkle with spices and salt and pepper. Add chopped onions, bell pepper, diced tomatoes, chipotle chili and adobo sauce, corn, black beans and chicken broth. Cover and cook on LOW 3.5 - 4 hours or HIGH for 2 - 3 hours, until chicken is cooked through (but not overcooked). Shred chicken.
- Add chopped onions, bell pepper, diced tomatoes, chipotle chili and adobo sauce, corn, black beans and chicken broth. Cover and cook on LOW 3.5 - 4 hours or HIGH for 2 - 3 hours, until chicken is cooked through (but not overcooked). Shred chicken.
- Instant Pot Instructions: Turn instant pot to "saute" setting. Add oil and once hot, add onion and bell pepper and sauté for 2 minutes. Add garlic and cook for 30 seconds. Turn instant pot off. Add diced tomatoes, chipotle chili and adobo sauce, cumin, oregano, chili powder, paprika, salt, pepper, chicken and broth and stir to combine. Cook on manual/high pressure for 8 minutes, with a 10 minute natural release. Shred chicken. Stir in beans and corn and reapply instant pot lid for a few minutes, until warmed through.
Nutrition Information
Calories
308kcal
(15%)
Carbohydrates
29g
(10%)
Protein
28g
(56%)
Fat
9g
(14%)
Saturated Fat
1g
(5%)
Cholesterol
58mg
(19%)
Sodium
145mg
(6%)
Potassium
1031mg
(29%)
Fiber
9g
(36%)
Sugar
2g
(4%)
Vitamin A
1245IU
(25%)
Vitamin C
51.7mg
(57%)
Calcium
52mg
(5%)
Iron
3.6mg
(20%)
Nutrition Facts
Serving: 5Serving
Amount Per Serving
Calories 308
% 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.