Chicken Fajita Soup
A warm and flavorful soup combining tender chicken, hearty beans, and colorful vegetables, simmered in a zesty broth.
Ingredients
Main Ingredients
- 1 medium onion, chopped
- 1 tablespoon olive oil
- 3 bell peppers, chopped (any colors you prefer)
- 3 cloves garlic, minced
- 1 28 fluid ounce can fire-roasted diced tomatoes with juices
- 4 cups chicken broth
- 1 14 fluid ounce can black beans, drained
- 1 4 fluid ounce can diced green chilies with juices
- 1 ounce packet fajita seasoning
- 6 thighs chicken (bone-in or boneless)
- Salt and pepper to taste
Optional Toppings
- Chopped cilantro
- Tex-Mex cheese blend
- Lime juice
- Sour cream or plain Greek yogurt
- Tortilla strips
Instructions
Preparation
- Heat olive oil in a large soup pot over medium-high heat. Add the chopped onion and sauté for about seven minutes until lightly browned and fragrant.
- Add the chopped bell peppers and minced garlic to the pot, stirring for about one minute.
- Pour in the fire-roasted diced tomatoes with juices, chicken broth, drained black beans, diced green chilies, and fajita seasoning. Add the chicken thighs and stir to combine.
Cooking
- Bring the soup to a boil over high heat, then reduce the heat to low and let it simmer for about 15 minutes.
- Carefully remove the chicken thighs from the pot, shred them using two forks, and return the shredded chicken to the soup.
Finishing Touches
- Season the soup with salt and pepper to taste.
- Serve the soup with your desired toppings.
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Notes
This soup is highly customizable. Feel free to add more vegetables, adjust the spice level, or use pre-cooked chicken for a quicker meal. It can be stored in the fridge for up to three days and freezes well for up to three months.