Mexican-Style Fajita Soup (Print Version)
# Ingredients:
→ Main Ingredients
01 -
1 tablespoon olive oil
02 -
1 medium onion, diced
03 -
1 red bell pepper, diced
04 -
1 green bell pepper, diced
05 -
3 cloves garlic, minced
06 -
1 pound boneless, skinless chicken breasts, cut into strips
07 -
1 packet (1 ounce) fajita seasoning mix
08 -
1 can (14.5 ounces) fire-roasted diced tomatoes
09 -
4 cups low-sodium chicken broth
10 -
1 can (15 ounces) black beans, drained and rinsed
11 -
1 cup frozen corn kernels
12 -
Juice of 1 lime
13 -
Salt and pepper, to taste
14 -
Fresh cilantro, chopped (for garnish)
→ Optional Toppings
15 -
Shredded cheese
16 -
Sour cream
17 -
Avocado slices
18 -
Tortilla chips
# Instructions:
01 -
In a large pot, heat olive oil over medium heat. Add diced onion and bell peppers; sauté until softened, about 5 minutes. Add minced garlic and cook for an additional minute.
02 -
Add the chicken strips to the pot and sprinkle with the fajita seasoning mix. Stir well to coat the chicken and cook until the chicken is lightly browned, about 5 minutes.
03 -
Pour in the fire-roasted diced tomatoes (with their juices) and chicken broth. Stir in the black beans and corn. Bring the mixture to a boil, then reduce heat and let it simmer for 15-20 minutes, allowing the flavors to meld and the chicken to cook through.
04 -
Stir in the lime juice and season with salt and pepper to taste. Ladle the soup into bowls and garnish with fresh cilantro and any desired toppings.
# Notes:
01 -
For a spicier kick, add a chopped jalapeño pepper along with the bell peppers
02 -
To make this soup creamier, stir in 1/2 cup of heavy cream or a dollop of sour cream before serving
03 -
This soup pairs well with warm tortillas or a side of cornbread