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Chicken fajita soup

Chicken fajita soup

By Liam Wong
10’ Prep time
20’ Cook time
30’ Total time
308 Calories
5 Serving
Liam Wong 0 Followers

Step by Step

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Step 1

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.
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Step 2

Add chicken and broth cook over medium heat until chicken is cooked through. Remove chicken to a plate and shred with forks.
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Step 3

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.
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Step 4

Serve topped with avocado and cilantro, and tortillas on the side, if desired.

Ingredient

  • Smoked paprika
    Smoked paprika
    0.5 teaspoon
  • Chili powder
    Chili powder
    1 teaspoon
  • Olive oil
    Olive oil
    1 tablespoon
  • Bell pepper
    Bell pepper
    1
  • Onion
    Onion
    1
  • Dried oregano
    Dried oregano
    0.5 teaspoon
  • Garlic
    Garlic
    2 cloves
  • Low-sodium chicken broth
    Low-sodium chicken broth
    5 cups
  • Boneless skinless chicken breasts
    Boneless skinless chicken breasts
    1 pound
  • Frozen corn
    Frozen corn
    1 cup
  • Ground cumin
    Ground cumin
    2 teaspoons
  • Black beans
    Black beans
    15 ounce can
  • Fresh cilantro
    Fresh cilantro
    0.5 cup
  • Diced tomatoes with green chilies
    Diced tomatoes with green chilies
    145 ounce can
  • Chipotle chili in adobo sauce plus 1 tablespoon sauce from the can
    Chipotle chili in adobo sauce plus 1 tablespoon sauce from the can
    1
  • Avocado
    Avocado
    1

Nutrition Facts

View nutrition facts
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