This chicken fajita soup blends the bold, smoky flavors of traditional fajitas with the comforting essence of a warm soup. It’s a versatile dish ideal for a cozy dinner, easily customizable to suit your taste. For an extra kick, toss in a chopped jalapeño with the vegetables.
You can substitute the rotisserie chicken for another protein, like leftover steak, or make it vegetarian by using no-chicken broth and swapping in tofu for the chicken.
Ingredients:
- 1 tbsp extra-virgin olive oil
- 1 cup chopped yellow onion
- 1 cup chopped red bell pepper
- 1 cup chopped yellow bell pepper
- 1½ tbsp minced garlic
- 2½ tsp chili powder
- 1½ tsp ground cumin
- 1 tsp smoked paprika
- ½ tsp dried oregano
- ½ tsp salt
- 4 cups reduced-sodium chicken broth
- 2 (14.5 oz) cans fire-roasted diced tomatoes, undrained
- 1 (15 oz) can no-salt-added black beans, rinsed
- ⅓ cup chopped fresh cilantro
- 2 tbsp lime juice
- 2 cups shredded rotisserie chicken
- 3 tbsp reduced-fat sour cream
- 6 tbsp tricolor tortilla strips
- 1 avocado, sliced
Directions:
- Heat olive oil in a large pot over medium heat. Add onion, red bell pepper, and yellow bell pepper; cook until softened (about 5 minutes).
- Stir in garlic, chili powder, cumin, paprika, oregano, and salt; cook until fragrant (1-2 minutes).
- Add broth, undrained tomatoes, black beans, cilantro, and lime juice. Reduce heat to medium-low and simmer uncovered for 20 minutes, stirring occasionally.
- Stir in shredded chicken; simmer for 5 minutes.
- Serve in bowls topped with sour cream, tortilla strips, and avocado slices.
Enjoy your cooking! If you have any questions or need modifications, just let me know!