Chicken Fajita Soup
A comforting one-pot meal that brings all the flavors of classic fajitas straight to your bowl, packed with vibrant veggies and tender chicken.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4-6 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Tex-Mex
- Diet: Dairy-Free Options Available, Gluten-Free
Ingredients
- 1 tablespoon olive oil
- 1 pound boneless, skinless chicken breasts, diced
- 1 bell pepper (any color), sliced
- 1 onion, diced
- 3 cloves garlic, minced
- 1 can (14.5 ounces) diced tomatoes, with juices
- 4 cups chicken broth
- 1 can (15 ounces) black beans, drained and rinsed
- 1 can (15 ounces) corn, drained (optional for sweetness)
- 2 tablespoons fajita seasoning (store-bought or homemade)
- Salt and pepper, to taste
- Lime juice (for serving)
- Fresh cilantro, chopped (for garnish)
- Optional toppings: Shredded cheese, sour cream, avocado slices, tortilla chips
Instructions
- Sauté the vegetables: In a large pot, heat the olive oil over medium heat. Add the sliced bell pepper and diced onion. Sauté for about 3-4 minutes, or until they begin to soften.
- Add the chicken: Stir in the diced chicken and cook until no longer pink, about 5-6 minutes. Make sure the chicken is cooked through.
- Incorporate garlic and spices: Add the minced garlic and fajita seasoning. Cook for an additional 1-2 minutes, stirring frequently to let the spices bloom.
- Combine remaining ingredients: Add the diced tomatoes (with juices), chicken broth, black beans, and corn (if using). Stir to combine.
- Simmer the soup: Bring the mixture to a boil, then reduce the heat and let it simmer for about 10-15 minutes, allowing the flavors to meld. Stir occasionally.
- Season and serve: Taste the soup and season with salt and pepper as needed. Squeeze in some lime juice before serving, and garnish with fresh cilantro.
Notes
Feel free to customize the ingredients as per your taste and dietary preferences. This soup saves well and can be made ahead of time.