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- 1 lb boneless, skinless chicken breasts, diced - 1 tablespoon olive oil - 1 medium onion, sliced - 2 bell peppers (one red, one green), sliced - 2 cloves garlic, minced - 4 cups chicken broth - 1 can (14.5 oz) diced tomatoes with green chilies The main ingredients create a rich base for this soup. I use boneless, skinless chicken breasts for a lean protein. Dicing the chicken helps it cook quickly and evenly. Olive oil adds a nice flavor and helps cook the chicken. I always use fresh, crisp vegetables like onion and bell peppers for the best taste. Garlic adds depth and aroma. Chicken broth gives the soup a hearty feel, while the diced tomatoes with green chilies introduce a slight heat. - 1 tablespoon chili powder - 1 teaspoon cumin - 1 teaspoon smoked paprika - Salt and pepper to taste Spices are key to making this soup flavorful. Chili powder gives it a mild heat, while cumin adds a warm, earthy taste. I love smoked paprika for its rich, smoky flavor. Salt and pepper are essential for bringing all the flavors together. Adjust these to suit your taste. - 1 tablespoon lime juice - Fresh cilantro, chopped (for garnish) - Tortilla strips or chips (for serving) Garnishes brighten up the soup. A splash of lime juice adds freshness and acidity. Chopped cilantro brings a burst of flavor and color. I love serving this soup with crunchy tortilla strips or chips. They add a nice texture and make the soup even more enjoyable. {{ingredient_image_1}} 1. Start by heating the olive oil in a large pot over medium heat. 2. Add the diced chicken and season it with salt and pepper. 3. Cook the chicken until it turns brown on all sides, about 5-7 minutes. 4. Once browned, remove the chicken from the pot and set it aside for later. 1. In the same pot, toss in the sliced onion and bell peppers. 2. Sauté the veggies for about 5 minutes until they soften. 3. Stir in the minced garlic and cook for another minute to boost the flavor. 1. Return the cooked chicken back to the pot. 2. Pour in the chicken broth and the can of diced tomatoes with green chilies. 3. Add the chili powder, cumin, and smoked paprika. 4. Stir everything well to mix the ingredients. 5. Bring the soup to a boil, then reduce the heat and let it simmer for 15-20 minutes. 6. After simmering, stir in lime juice for a fresh taste. 7. Adjust the seasoning with more salt and pepper, if needed. Using fresh herbs makes your soup taste bright and lively. Fresh cilantro adds a nice touch. Dried herbs are easier but may lack that zing. For spice levels, start small. You can always add more chili powder or cumin later. Taste as you go. Adjust to your liking for a perfect kick! Simmering is key for rich flavor. It allows the spices to blend and deepen. After adding all ingredients, keep the soup at a low boil. This brings out the best taste. For browning chicken, make sure your pot is hot. This helps lock in juices and flavor. Cook until golden brown, about 5-7 minutes, for the best result. To make your soup even better, serve it with tortilla chips. They add a nice crunch. You can also pair it with a fresh salad or rice. For garnishes, play with lime wedges and extra cilantro. You can even add avocado or cheese if you like. Customize it to make it your own! Pro Tips Use Fresh Ingredients: Fresh vegetables and herbs elevate the flavor of your soup, making it more vibrant and delicious. Adjust Spice Levels: You can easily customize the heat by adding more chili powder or including fresh jalapeños for a spicier kick. Make It Ahead: This soup tastes even better the next day! Make a big batch and store leftovers in the fridge for quick meals. Perfect Pairings: Serve with avocado slices or a dollop of sour cream to add creaminess and balance the spice. {{image_2}} To make this soup in a slow cooker, follow these steps: - Sear the chicken: Start by browning the diced chicken in a pan with olive oil. This adds flavor. - Add veggies: Place sliced onions, bell peppers, and minced garlic in the slow cooker. - Combine everything: Add the browned chicken and all remaining ingredients to the slow cooker. - Set it to low: Cook on low for about 6-8 hours or on high for 3-4 hours. This method allows the flavors to meld beautifully. You’ll get a rich, tasty soup with little effort. For a quick version, use the Instant Pot. Here’s how: - Sauté first: Use the sauté function to brown the chicken in olive oil. - Add veggies: Once chicken is browned, toss in onions, bell peppers, and garlic. - Mix it up: Pour in the chicken broth, diced tomatoes, and spices. Stir well. - Pressure cook: Seal the lid and cook on high pressure for 10 minutes. This method is fast and easy. You’ll get the same great taste in a fraction of the time. You can adapt this soup for different diets easily. - Gluten-free: Use gluten-free broth and check your spices for any hidden gluten. - Dairy-free: Omit any cheese or cream. The soup is tasty without dairy. - Vegetarian: Replace chicken with beans or lentils. Use vegetable broth for flavor. These adjustments keep the soup delicious while meeting your dietary needs. Enjoy the flexibility! After you make Chicken Fajita Soup, store leftovers in the fridge. Use an airtight container. This keeps the soup fresh and tasty. It’s best to eat it within three to four days. If you want, you can also divide it into smaller portions. That way, you can grab a quick meal later. Freezing is a great option if you have extra soup. Let the soup cool down before you freeze it. Use freezer-safe bags or containers. Make sure to leave some space for the soup to expand. Your soup can stay good in the freezer for up to three months. When you’re ready to eat it, take it out of the freezer. You can defrost it in the fridge overnight. If you're in a hurry, use the microwave. Heat it until it’s warm all the way through. To reheat your Chicken Fajita Soup, use a pot on the stove. This keeps the texture smooth and tasty. Stir it often so it heats evenly. You can also use the microwave. Just be sure to heat it in short bursts. Stir in between to avoid hot spots. One mistake to avoid is reheating it too long, which can change the soup’s flavor. Enjoy it hot, and add fresh cilantro or tortilla strips for extra flavor! It takes about 40 minutes to make Chicken Fajita Soup. Here’s the breakdown: - Prep time: 10 minutes - Cook time: 30 minutes In just a little over half an hour, you can enjoy a warm, tasty bowl of soup. Yes, you can make Chicken Fajita Soup ahead of time. It’s great for meal prep! Here’s how: - Make the soup and let it cool. - Store it in an airtight container in the fridge. - It will last for about 3-4 days. You can also freeze it for up to 3 months. Just thaw before reheating. You can add many fun ingredients to Chicken Fajita Soup. Here are some ideas: - Beans: Black or pinto beans for extra protein. - Corn: Adds sweetness and texture. - Zucchini: Chopped zucchini is a great veggie boost. - Avocado: Fresh avocado slices for creaminess. To enhance the recipe, consider adding: - Cheese: Shredded cheese for a rich finish. - Sour cream: A dollop adds creaminess and tang. - Hot sauce: Spice it up to your liking! These additions will make your soup even more delicious. In this article, we explored the key ingredients for Chicken Fajita Soup, from chicken to spices. We outlined step-by-step cooking instructions, and tips to boost flavor. Plus, I shared fun variations like slow cooker and Instant Pot options. You'll find storing and reheating tips to keep leftovers tasty. Enjoy customizing it to your taste. With fresh ingredients and great techniques, you make a delicious meal that warms the soul. Dive into this dish and savor every spoonful!

Chicken Fajita Soup

A hearty and flavorful soup featuring chicken, bell peppers, and spices, perfect for a cozy meal.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Main Course
Cuisine Mexican
Servings 4
Calories 300 kcal

Ingredients
  

  • 1 lb boneless, skinless chicken breasts, diced
  • 1 tablespoon olive oil
  • 1 medium onion, sliced
  • 2 bell peppers sliced (one red, one green)
  • 2 cloves garlic, minced
  • 4 cups chicken broth
  • 1 can (14.5 oz) diced tomatoes with green chilies
  • 1 tablespoon chili powder
  • 1 teaspoon cumin
  • 1 teaspoon smoked paprika
  • to taste salt and pepper
  • 1 tablespoon lime juice
  • for garnish fresh cilantro, chopped
  • for serving tortilla strips or chips

Instructions
 

  • In a large pot, heat the olive oil over medium heat. Add the diced chicken and season with salt and pepper. Cook until the chicken is browned on all sides, about 5-7 minutes. Remove the chicken from the pot and set it aside.
  • In the same pot, add the sliced onion and bell peppers. Sauté for about 5 minutes, or until the vegetables are softened. Add the minced garlic and cook for another minute until fragrant.
  • Return the cooked chicken to the pot and stir in the chicken broth and diced tomatoes with green chilies.
  • Add the chili powder, cumin, and smoked paprika to the mixture. Stir well to combine all the ingredients. Bring the soup to a boil, then reduce the heat and let it simmer for 15-20 minutes.
  • After simmering, stir in the lime juice for freshness and adjust the seasoning with additional salt and pepper if needed.
  • Serve hot, garnished with fresh cilantro and tortilla strips or chips for added crunch.

Notes

Serve with tortilla strips or chips for added crunch.
Keyword chicken, fajitas, soup, spicy