Chicken Fajita Soup

Chicken Fajita Soup
It is soup season and today I have a new soup recipe for you, a chicken fajita soup! This soup is inspired by the flavours of chicken fajitas, which is grilled chicken with peppers and onions, typically served in tortillas with tacos style toppings. This soup takes the base of chicken, onions and peppers and place them in a soup with chicken broth and tomatoes and seasons them with taco seasoning. Of course the magic comes from the toppings and I like to serve this chicken fajita soup topped with shredded cheese, avocado, sour cream, fresh onions, cilantro and tortilla chips for crunch! No matter how your serve this soup it's pure comfort food that is perfect for a chilly day or for curling up with a book or watching the big game of football!

Chicken Fajita Soup

Chicken Fajita Soup
Top with your favourite fajita toppings!

Chicken Fajita Soup

Chicken Fajita Soup

Chicken Fajita Soup
I like to top mine with avocado, cheese, sour cream, onions and cilantro!

Chicken Fajita Soup

Chicken Fajita Soup
Chicken Fajita Soup

Chicken Fajita Soup

Prep Time: 10 minutes Cook Time: 20 minutes Total Time: 30 minutes Servings: 4

A quick and easy chicken soup with all of the flavours of fajitas!


ingredients
  • 1 tablespoon oil
  • 1 large onion, sliced or diced
  • 2 bell peppers, sliced or diced
  • 4 cloves garlic, chopped
  • 1 tablespoon taco seasoning
  • 3 cups chicken broth or chicken stock
  • 1 (15 ounce) can diced tomatoes
  • 2 cups cooked chicken, sliced or shredded *
  • 1 tablespoon lime juice
  • 1/4 cup cilantro, chopped
  • salt and pepper to taste
directions
  1. Heat the oil in a large sauce pan over medium-high heat, add the onions and bell peppers and cook until tender, about 3-5 minutes.
  2. Add the garlic and taco seasoning and cook until fragrant, about a minute.
  3. Add the chicken broth and deglaze the pan by scraping up any brown bits from the bottom of the pan with a wooden spoon as the broth sizzles.
  4. Add the tomatoes and chicken, reduce the heat and simmer for 5 minutes before adding the lime juice and cilantro and seasoning with salt and pepper to taste.

Option: * For the chicken feel free to use already cooked and shredded chicken or place chicken breasts, thighs or legs into the soup, cook with the soup, remove, shred and return to the soup. I like to poach a full chicken in the broth along with the cobs of corn after removing the kernels from them to infuse the broth with even more chicken and corn flavour!
Option: Add 2 tablespoons tomato paste.
Option: I like to use fire roasted diced tomatoes!
Option: Serve topped with favourite fajita fillings like shredded cheese, sour cream, avocado, onions, lime wedges, tortilla chips, etc.Slow Cooker: Optionally implement steps 1-3, place everything in the slow cooker and cook on low for 6-10 hours or high for 2-4 hours.
Nutrition Facts: Calories 183, Fat 4.9g (Saturated 0.5g, Trans 0), Cholesterol 49mg, Sodium 118mg, Carbs 12.4g (Fiber 3.2g, Sugars 5.9g), Protein 21.2g
Nutrition by: Nutritional facts powered by Edamam

5 comments:

Maria Lichty said...

Looks nice and hearty!

A SPICY PERSPECTIVE said...

I want a large bowl of this delicious and gorgeous soup!

Heather Christo said...

Wow Kevin- this looks awesome! love all of the flavors and toppings!

marla {Family Fresh Cooking} said...

Gorgeous soup Kevin!

Love2Read said...

This soup is AWESOME! I made a pot of it on Monday, and have passed the recipe on to many friends at the gym. DELICIOUS, EASY to make, and a KEEPER in my recipe book.

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