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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 Main Course Soup
Cuisine Southwestern Mexican
Prep Time 15 minutes
Cook Time 30 minutes
Servings 6
Calories 177kcal

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
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • Salt and pepper to taste
  • 1 tablespoon chili powder heaping
  • 1/4 teaspoon New Mexico Chile Powder or Ancho, or 2 - 3 drops hot sauce
  • 2 cups tomatoes fresh, chopped. Or 1 14 1/2 ounce can chopped tomatoes, drained
  • 1/2 cup water
  • 1 3/4 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.

Nutrition

Calories: 177kcal | Carbohydrates: 11g | Protein: 18g | Fat: 7g | Saturated Fat: 4g | Cholesterol: 48mg | Sodium: 372mg | Potassium: 665mg | Fiber: 3g | Sugar: 6g | Vitamin A: 1414IU | Vitamin C: 85mg | Calcium: 31mg | Iron: 1mg