Description
This hearty Chicken Fajita Soup combines tender chicken breasts with a colorful mix of bell peppers, onions, and jalapeños, simmered in a flavorful broth seasoned with classic fajita spices. Enhanced with tomatoes, chipotle adobo sauce, and lime juice, this soup offers a comforting and spicy meal perfect for any day.
Ingredients
Scale
Vegetables & Aromatics
- 1 cup chopped onion
- 2 cups chopped bell pepper
- 1 jalapeño, seeded and diced
- 3 garlic cloves, minced
Spices & Seasonings
- 1 tablespoon chili powder
- 2 teaspoons paprika
- 2 teaspoons cumin
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 1 teaspoon salt
- 1.5 tablespoons chipotle adobo sauce
- 2 tablespoons lime juice (start with half a lime and taste test)
Protein & Liquids
- 2 tablespoons olive oil
- 2 pounds chicken breast
- 1 (10-ounce) can tomatoes with green chilis, undrained
- 32 ounces chicken broth
Instructions
- Heat and sauté vegetables: In a pot over medium-high heat, add olive oil. Toss in the onion, bell pepper, and diced jalapeño. Sauté for 5-7 minutes until softened, releasing their natural flavors.
- Add spices and garlic: Add minced garlic, chili powder, paprika, cumin, garlic powder, onion powder, and salt to the pot. Stir and cook until the garlic is fragrant, approximately 1 minute, to build a robust spice base.
- Add chicken and liquids: Place the chicken breasts into the pot along with the canned tomatoes with green chilis (including the juices), chicken broth, chipotle adobo sauce, and juice from half a lime. Stir well to combine all ingredients evenly.
- Simmer the soup: Bring the mixture to a gentle simmer and cook for 30 minutes or until the chicken is cooked through and tender, allowing the flavors to meld beautifully.
- Shred chicken and finish: Remove the chicken breasts from the pot and shred them finely on a plate. Return the shredded chicken to the soup pot, stir well, adjust seasoning if necessary, and serve the soup hot for a satisfying meal.
Notes
- For a spicier soup, keep the seeds in the jalapeño or add extra chipotle adobo sauce.
- Lime juice is added gradually to balance acidity; adjust to taste.
- Use low sodium chicken broth if you prefer less salt.
- Leftovers can be refrigerated for up to 3 days or frozen for longer storage.
- Serve with tortilla chips or warm tortillas for a traditional fajita experience.
