bell peppers (red, green, and/or yellow), onion, garlic, canned diced tomatoes with green chilies, chicken broth, chili powder, cumin, paprika, salt, pepper, lime juice, and optional toppings such as shredded cheese, avocado, sour cream, and cilantro.
Preparation of Chicken: Start by cooking the chicken. You can either grill or bake the chicken breasts or thighs until cooked through, then shred them into bite-sized pieces. Alternatively, you can cook the chicken directly in the soup and shred it once it's cooked.
Sauté Vegetables: In a large pot or Dutch oven, heat some olive oil over medium heat. Sauté sliced bell peppers and onions until softened and slightly caramelized. Add minced garlic and cook for another minute until fragrant.
Add Seasonings and Tomatoes: Stir in the chili powder, cumin, paprika, salt, and pepper to the sautéed vegetables. Add the canned diced tomatoes with green chilies (undrained) to the pot, stirring to combine with the vegetables and spices.
Simmer with Broth: Pour in the chicken broth, stirring to combine all the ingredients. Bring the mixture to a simmer over medium heat and let it cook for about 10-15 minutes to allow the flavors to meld together.
Add Chicken and Lime Juice: Once the soup is simmering, add the shredded chicken to the pot. Stir in fresh lime juice for a bright and tangy flavor. Let the soup simmer for another 5-10 minutes to heat through.
Serve and Garnish: Ladle the chicken fajita soup into bowls and serve hot. Optionally, garnish each bowl with shredded cheese, sliced avocado, a dollop of sour cream, and chopped cilantro for added flavor and freshness.
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