Chicken Fajita Soup

This savory Chicken Fajita Soup is super tasty, with chicken, green peppers, onions, and fire roasted tomatoes in a delicious seasoned broth.

The flavors in this soup are insanely good! Serve the soup topped with crispy tortilla strips. You could also add jalapenos, sour cream, guacamole, or fresh avocados.

This dish is made in just one pan and easy to prepare. It is a small batch recipe for two and makes a great lunch, dinner, or impressive date night meal.

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How to make Chicken Fajitas Soup

Seed and chop the green bell pepper. Peel and chop the onion.

Place a medium sauce pan over medium heat. Click for a medium sauce pan.

Add the oil, chopped bell peppers, and onions. Cook and stir for 3 – 5 minutes until they begin to soften.

Add whole chicken breast, diced tomatoes, chicken broth, minced garlic, chili powder, salt, paprika, white sugar, onion powder, garlic powder, cayenne and ground cumin.

Stir in the rice and 1/2 cup of water. Bring the soup to a boil.

Lower the heat, and simmer for 15 minutes.

Carefully remove the whole cooked chicken breast. Allow the soup to continue simmering another 10 minutes.

Allow the chicken to cool for a few minutes, then shred with two forks.

After the second simmer, add the shredded chicken back to the soup.

Add salt and pepper to taste if needed.

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Yield: Serves 2

Chicken Fajita Soup

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This savory Chicken Fajita Soup is super tasty, with chicken, green peppers, onions, and fire roasted tomatoes in a delicious seasoned broth. The flavors in this soup are insanely good! Serve the soup topped with crispy tortilla strips.

Prep Time 10 minutes

Cook Time 30 minutes

Total Time 40 minutes

Ingredients

• 4 oz boneless chicken
• 1/4 tsp cooking oil
• 1/2 green bell pepper
• 1/4 onion (white, yellow, or red)
• 1/2 cup canned fire roasted diced tomatoes
• 2 cups chicken broth
• 1 tsp jarred minced garlic
• 3/4 tsp chili powder
• 1/4 tsp ground cumin
• 1/4 tsp paprika
• 1/4 tsp salt
• 1/4 tsp sugar
• 1/4 tsp garlic powder
• 1/4 tsp onion powder
• 1/8 tsp cayenne pepper
• 1/8 cup rice
• 1/2 cup water
• 2 oz Crispy tortilla strips for garnish

Instructions

1. Seed and chop the green bell pepper. Peel and chop the onion.
2. Place a medium sauce pan over medium heat. Click for a medium sauce pan.
3. Add the oil, chopped bell peppers, and onions. Cook and stir for 3 - 5 minutes until they begin to soften.
4. Add whole chicken breast, diced tomatoes, chicken broth, minced garlic, chili powder, salt, paprika, white sugar, onion powder, garlic powder, cayenne and ground cumin.
5. Stir in the rice and 1/2 cup of water. Bring the soup to a boil.
6. Lower the heat, and simmer for 15 minutes.
7. Carefully remove the whole cooked chicken breast. Allow the soup to continue simmering another 10 minutes.
8. Allow the chicken to cool for a few minutes, then shred with two forks.
9. After the second simmer, add the shredded chicken back to the soup. Add salt and pepper to taste if needed.

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Nutrition Information:

Yield:

2

Serving Size:

1
Amount Per Serving: Calories: 308Total Fat: 12gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 55mgSodium: 1459mgCarbohydrates: 31gFiber: 4gSugar: 5gProtein: 22g

Nutrition information is a guideline only, is calculated automatically by third party software, and absolute accuracy is not guaranteed.

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