Chicken Fajita Soup Recipe
Turn up the heat with our Chicken Fajita Soup—a zesty spin on traditional fajitas that delivers bold flavor, comforting warmth, and a satisfying meal in every spoonful.
Servings: 8 servings
Calories: 340kcal
Ingredients
- 2 tbsp. olive oil
- 1 lb. chicken breast cut into thin strips
- 1 red bell pepper cut into thin 1-inch strips
- 1 green bell pepper cut into thin 1-inch strips
- 1 medium onion cut into thin 1-inch strips
- 4 cloves garlic minced
- 1 tablespoon chili powder
- 1 tsp. coarse kosher sea salt
- 1 tsp. garlic powder
- 1 tsp. Mexican seasoning blend
- 1 tsp. paprika smoked or regular
- 1/2 tsp. ground cumin
- 1/2 tsp. ground black pepper
- 6 c. low-sodium chicken broth
- 1 15 oz. can black beans, rinsed
- 3/4 c. fire roasted diced tomatoes
- 1 c. white rice
- 1/4 c. chopped cilantro
- juice of 1 lime
Instructions
- In a large stockpot or Dutch oven set over medium heat, add the olive oil. When the oil is hot, add the chicken and cook until browned, about 6-8 minutes.
- Add the bell peppers and onion, and sauté for 5 minutes. Add the garlic and cook until fragrant, about 2 minutes. Sprinkle in the chili powder, salt, garlic powder, Mexican seasoning blend, paprika, cumin, and black pepper. Stir for 1 minute, then pour in the chicken broth, beans, and diced tomatoes.
- Bring the mixture to a gentle boil. Allow to cook, uncovered, for 10 minutes. Add the rice, stir, and cover. Cook for 12 minutes, then remove the lid and stir in the cilantro and lime juice. Once the rice is cooked throughout, remove from the heat and serve immediately.
Notes
-Don't want to buy the Mexican seasoning blend? Add 1/2 tsp. oregano instead.
-Don't want to use rice? Add a can of pinto beans or some corn.
STORE the Chicken Fajita Soup in an airtight container in the refrigerator; it will stay good for up to 5 days. To FREEZE, store in your freezer and it keeps well for up to 3 months.
For REHEATING, thaw it overnight in the refrigerator if frozen, then warm it on the stove over medium heat until heated through. It's best to avoid using microwave, as this can unevenly heat the soup and affect its texture.
Nutrition
Calories: 340kcal | Carbohydrates: 46g | Protein: 24g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.01g | Cholesterol: 36mg | Sodium: 419mg | Potassium: 739mg | Fiber: 7g | Sugar: 3g | Vitamin A: 1745IU | Vitamin C: 36mg | Calcium: 70mg | Iron: 5mg
