Chicken Fajita Soup Recipe

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Chicken Fajita Soup is a delicious and comforting soup that combines the flavors of traditional fajitas with a rich, flavorful broth. Packed with tender chicken, vibrant bell peppers, onions, tomatoes, and the perfect blend of spices, this soup is a great option for weeknight dinners or meal prep. It’s low-carb, gluten-free, and can be made dairy-free, making it suitable for a variety of dietary preferences. Plus, it’s easy to customize with your favorite toppings like cheese, avocado, cilantro, and lime for a deliciously satisfying meal.

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In this recipe, we’ll go through each step of making this warm and cozy soup, ensuring you get the best flavor in every spoonful.

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Chicken Fajita Soup combines the zesty, Tex-Mex flavors of fajitas with a soup base that’s hearty, filling, and easy to make. The result is a spicy, tangy, and savory soup loaded with protein and veggies. This recipe is great for those colder days when you want a flavorful meal that’s both comforting and light. You can make it on the stovetop, in a slow cooker, or in an Instant Pot for added convenience.

Step-by-Step Preparation

Step 1: Prepare the Ingredients

1. Slice the Chicken: Cut the chicken breasts into thin strips, or bite-sized pieces if you prefer. This helps the chicken cook faster and absorb the fajita spices.
2. Chop the Vegetables: Thinly slice the bell peppers and onion, aiming for even slices to ensure they cook evenly in the soup.
3. Drain and Rinse: If you’re using canned black beans, make sure to drain and rinse them to remove excess salt.

Cooking Instructions

Stovetop Method

1. Heat the Oil: In a large pot or Dutch oven, heat the olive oil over medium-high heat. Add the chicken strips and cook until they are browned on both sides, about 3-4 minutes per side. Remove the chicken from the pot and set aside.
2. Sauté the Vegetables: In the same pot, add the sliced bell peppers, onions, and garlic. Sauté for about 5 minutes, until the vegetables have softened and the onions are translucent.
3. Add the Seasoning: Sprinkle the fajita seasoning mix (chili powder, cumin, paprika, oregano, coriander, and cayenne pepper) over the sautéed vegetables. Stir to coat the vegetables in the spices, cooking for about 1-2 minutes to release the flavors.
4. Add Liquid Ingredients: Pour in the chicken broth and diced tomatoes with green chilies. Stir well to combine.
5. Return Chicken to the Pot: Add the browned chicken back into the pot. Bring the soup to a gentle simmer, and cook for about 20-25 minutes, until the chicken is fully cooked and the flavors have melded together.
6. Add Beans and Corn: Stir in the black beans and corn kernels, and cook for an additional 5 minutes to warm them through.
7. Finish with Lime Juice: Turn off the heat and stir in the freshly squeezed lime juice. Season with salt and pepper to taste.

Instant Pot Method

1. Sauté Chicken and Vegetables: Set the Instant Pot to the “Sauté” setting. Heat the olive oil, add the chicken, and cook until browned. Remove the chicken and set aside.
2. Cook Vegetables and Seasoning: Sauté the bell peppers, onions, and garlic in the pot, then add the seasoning mix. Stir for 1-2 minutes.
3. Add Remaining Ingredients: Return the chicken to the pot, and add chicken broth, diced tomatoes, black beans, and corn.
4. Pressure Cook: Set the Instant Pot to “Pressure Cook” on high for 10 minutes. Allow natural release for 5 minutes before doing a quick release.
5. Add Lime Juice: Stir in the lime juice and adjust seasoning if needed.

Slow Cooker Method

1. Sauté Chicken and Vegetables: For best results, brown the chicken and sauté the vegetables on the stovetop first. Add seasoning.
2. Transfer to Slow Cooker: Place everything in the slow cooker, including chicken, vegetables, broth, tomatoes, beans, and corn.
3. Cook on Low: Cook on low for 4-6 hours or on high for 2-3 hours.
4. Add Lime Juice: Just before serving, add the lime juice and adjust seasoning.

Serving Suggestions

• Garnish with Cheese: Add shredded cheese on top and let it melt into the hot soup.
• Add Avocado: Place a few slices of creamy avocado on top for extra richness.
• Cilantro and Lime: A sprinkle of fresh cilantro and a squeeze of lime juice brighten up the flavors.
• Serve with Tortilla Chips: Crunchy tortilla chips on the side make a great accompaniment for dipping.

Tips for Success

1. Use Fresh Lime Juice: The acidity of fresh lime juice elevates the flavors significantly. Avoid bottled lime juice if possible.
2. Seasoning Control: Adjust the amount of cayenne pepper for heat. Taste as you go to get the spice level just right.
3. Use Bone Broth: Substitute chicken broth with bone broth for added depth and nutrition.
4. Sauté First: Sautéing the vegetables and chicken adds extra flavor, so don’t skip this step if possible, even for slow cooker and Instant Pot versions.

Variations

• Creamy Fajita Soup: For a creamy version, add 1 cup of heavy cream or coconut milk at the end of cooking.
• Low-Carb: Omit the black beans and corn and add extra bell peppers and zucchini for a lower-carb version.
• Spicy Kick: Add diced jalapeños or a pinch of crushed red pepper flakes for an extra spicy version.
• Vegetarian: Substitute the chicken with tofu or additional beans, and use vegetable broth instead of chicken broth.

Storage and Reheating

To Store

• Refrigerator: Store the soup in an airtight container in the refrigerator for up to 4 days.
• Freezer: Let the soup cool completely, then transfer it to a freezer-safe container. It can be frozen for up to 3 months.

To Reheat

• Stovetop: Reheat on the stovetop over medium heat until warmed through.
• Microwave: Heat individual servings in the microwave, stirring halfway through to ensure even heating.

Conclusion

Chicken Fajita Soup is a hearty, flavorful twist on classic fajitas that’s perfect for any season. With vibrant vegetables, tender chicken, and customizable toppings, this dish brings a touch of Tex-Mex warmth to your table. Whether you’re enjoying it on a cold winter night or as a comforting lunch, this soup is sure to satisfy.

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Prep Time
15 minutes

Cook Time
30 minutes

Ingredients

• 1 tablespoon olive oil
• 1 pound boneless, skinless chicken breasts, diced
• 1 red bell pepper, diced
• 1 green bell pepper, diced
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 (15-ounce) can black beans, drained and rinsed
• 1 (15-ounce) can diced tomatoes
• 1 (4-ounce) can diced green chiles
• 4 cups chicken broth
• 1 teaspoon chili powder
• 1 teaspoon ground cumin
• 1/2 teaspoon smoked paprika
• Salt and pepper, to taste
• 1/2 cup heavy cream or half-and-half (optional for a creamier soup)
• Juice of 1 lime
• Fresh cilantro, chopped, for garnish

Instructions

1. Cook the Chicken:
   In a large pot or Dutch oven, heat the olive oil over medium heat. Add the diced chicken and cook until browned on all sides, about 5-6 minutes. Remove the chicken and set it aside.
2. Sauté the Vegetables:
   In the same pot, add the diced red and green bell peppers, onion, and garlic. Cook for 3-4 minutes, until the vegetables are softened and fragrant.
3. Add the Spices and Liquids:
   Stir in the chili powder, cumin, smoked paprika, salt, and pepper. Cook for 1 minute, then add the black beans, diced tomatoes, green chiles, and chicken broth. Stir well.
4. Simmer the Soup:
   Return the cooked chicken to the pot. Bring the soup to a boil, then reduce the heat and let it simmer for 20 minutes, allowing the flavors to meld together.
5. Add Cream and Lime Juice:
   If you want a creamier texture, stir in the heavy cream or half-and-half. Simmer for an additional 2-3 minutes. Squeeze in the fresh lime juice just before serving.
6. Serve:
   Ladle the soup into bowls and garnish with fresh cilantro. Optionally, top with shredded cheese, avocado slices, or tortilla strips.

Notes

• Toppings: Try adding sour cream, diced avocado, or shredded cheese for extra flavor.
• Spice Level: For a spicier soup, add a dash of cayenne pepper or use spicy green chiles.

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