Chicken Fajita Soup

Chicken Fajita Soup is healthy, easy and full of your favorite fajita flavors. A soup recipe that will make you and your weeknight dinner plans very happy.

Course Soup, Stews and Chilis

Cuisine Southwestern Mexican

Prep Time 15

Cook Time 30

Servings

Calories 177kcal

Author Lea Ann Brown

Equipment

Dutch Oven

Ingredients

2 large chicken breasts boneless, skinless
1 large sweet onion sliced
1 small green bell pepper sliced thin
1 small red bell pepper sliced thin
1 small yellow bell pepper sliced thin
1 large poblano pepper chopped.
2 tablespoons vegetable oil
½ teaspoon ground cumin
½ teaspoon onion powder
½ teaspoon garlic powder
Salt and pepper to taste
1 tablespoon chili powder heaping
¼ teaspoon New Mexico Chile Powder or Ancho, or 2 - 3 drops hot sauce
2 cups tomatoes fresh, chopped. Or 1 14 ½ ounce can chopped tomatoes, drained
½ cup water
1 ¾ cup chicken broth
1 teaspoon cider vinegar
shredded cheese for garnish
tortilla strips for garnish

Instructions

Cut the chicken, bell peppers into thin strips, then half those strips for bite size pieces. Roast the poblano pepper over the grates of your gas stove. Cut off the ends of the poblano, remove the veins and seeds, most of the charred skin and chop. Roasting the poblano brings a smoky element to the soup. If you don't want to roast, just remove veins and seeds and chop.
Heat a Dutch oven over medium-high heat. Add the vegetable oil. When the oil is hot, add the chicken strips to sear. Don't overcrowd the meat, complete this process in two batches if necessary.
Once the chicken has briefly seared, add the peppers and onions and sprinkle with cumin, onion powder, garlic powder, salt and pepper and mix well.
Stir in the chili powder and hot chile powder or hot sauce. Cook, stirring occasionally until vegetables are partially cooked. About 5 - 7 minutes.
Add the tomatoes and water. Cook until bubbly. Stir in the broth. Bring to a boil.
Simmer over medium low heat for 30 minutes, stirring occasionally.
Stir in cider vinegar and serve.
Ladle into soup bowls and sprinkle with cheese and tortilla strips.

Notes

Tips:

Chicken breast that is partially frozen makes for an easier slicing project. Just place chicken breasts in the freezer for about 30 minutes before prep.
Purchase multi-colored tortilla strips from the grocery store. King Soopers keeps them in the produce section because they're a great topping for salads.
If you've followed my blog for any time, you know that I'm a big fan of vinegar. There’s a splash of vinegar in this recipe, but why? Vinegar is magic. And in my kitchen, it’s as important as salt and pepper. Plain and simple, a splash of vinegar can brighten, balance and sharpen your food.

Nutrition