Chicken Fajita Soup
Total Time
40 mins
Prep Time
10 mins
Cook Time
30 mins
Rating
4.56 out of 5 stars
(27)
Ingredients
6
- 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 cooked shredded chicken
- 1 1/2 teaspoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- ½ teaspoon dried oregano
- 1 tablespoon fresh lime juice
- Kosher salt and pepper, to taste
- 1/4 cup chopped cilantro
- For garnish: sour cream, shredded cheese, avocado, cilantro, and tortilla chips
How would you rate this recipe?
Preparation
Step 1
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.
Step 2
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.
Step 3
Let the soup simmer for 20 minutes, stirring occasionally. Ladle the soup into bowls and serve warm with desired toppings.
Step 4
Save recipe for the next time?
Chef's notes
If you want a Vegetarian Fajita Soup, omit the chicken and add another can of black beans and use vegetable broth. This soup can also be made in the slow cooker.
