Picture a bowl of Chicken Fajita Soup, steaming with vibrant colors and tantalizing aromas that transport you to a bustling Mexican kitchen.
This comforting soup is incredibly easy to make, transforming simple ingredients into a warm, flavorful embrace that feels like a beloved family recipe.
As the spices mingle and the chicken tenderizes, magic unfolds in your pot.
Let’s bring this delightful dish to life and savor its rich, hearty goodness together.
Kitchen Tools Required
- 1 Large pot
- 1 Knife
- 1 Cutting board
- 1 Wooden spoon
- 1 Ladle
Ingredients
- 2 tablespoons olive oil
- 1 pound chicken breast, diced
- 1 medium onion, diced
- 1 red bell pepper, diced
- 1 yellow bell pepper, diced
- 3 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 teaspoon smoked paprika
- 4 cups chicken broth
- 1 can (14 oz) diced tomatoes
- 1 cup corn kernels
- 1 can (15 oz) black beans, drained and rinsed
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 lime, juiced
- 1/4 cup fresh cilantro, chopped
Cook & Prep Time
To efficiently manage your time while preparing and cooking Chicken Fajita Soup, follow this timeline:
- Reading & Preparation (5 minutes):
- Read through the entire recipe to familiarize yourself with the steps and ingredients.
- Gather all the equipment and ingredients you’ll need.
- Prep Work (10 minutes):
- Dice the chicken breast, onion, and bell peppers.
- Mince the garlic.
- Drain and rinse the black beans.
- Chop the fresh cilantro.
- Cooking (30 minutes):
- First 5 minutes:
- Heat olive oil in a large pot over medium heat.
- Add diced chicken breast and cook until browned. Then, remove chicken from the pot and set aside.
- Next 5 minutes:
- In the same pot, add onion, red bell pepper, and yellow bell pepper. Cook until softened.
- Following 5 minutes:
- Stir in garlic, cumin, chili powder, and smoked paprika. Cook for 1 minute until fragrant.
- Next 5 minutes:
- Pour in chicken broth and bring to a simmer.
- Following 5 minutes:
- Add diced tomatoes, corn, and black beans to the pot.
- Return the chicken to the pot and season with salt and black pepper.
- Final 5 minutes:
- Simmer the soup for 20 minutes.
- Resting & Finishing Touches (5 minutes):
- Stir in lime juice and cilantro before serving.
- Let the soup rest for a couple of minutes to enhance the flavors.
Recipe Instructions
Heat olive oil in a large pot over medium heat.
Add diced chicken breast and cook until browned.
Remove chicken from the pot and set aside.
In the same pot, add onion, red bell pepper, and yellow bell pepper, cooking until softened.
Stir in garlic, cumin, chili powder, and smoked paprika, cooking for 1 minute until fragrant.
Pour in chicken broth and bring to a simmer.
Add diced tomatoes, corn, and black beans to the pot.
Return the chicken to the pot and season with salt and black pepper.
Simmer the soup for 20 minutes.
Stir in lime juice and cilantro before serving.
Serving Tips
- Tortilla Chips: Serve alongside the soup for a satisfying crunch and to scoop up the hearty bits.
- Warm Cornbread: A sweet and savory side that complements the spicy flavors of the soup.
- Spanish Rice: A flavorful accompaniment that adds a comforting, filling element to the meal.
- Sliced Avocado: Adds a creamy texture and coolness that balances the spice of the soup.
- Fresh Lime Wedges: For an extra citrusy kick, allowing diners to adjust the tanginess to their preference.
Storage
Store Chicken Fajita Soup in an airtight container in the refrigerator for up to 3 days.
For longer storage, freeze in portions, ensuring to leave room for expansion, for up to 3 months.
Freezing
To freeze Chicken Fajita Soup, let it cool completely.
Then transfer to airtight containers. Leave space for expansion.
Label with the date.
Freeze for up to three months.
Thaw overnight in the refrigerator.
Reheating
To reheat Chicken Fajita Soup, gently warm it on the stove over low heat.
Stir occasionally.
Alternatively, use a microwave-safe bowl, covering it loosely and heating in short intervals.
Stir in between.
Final Thoughts
Chicken Fajita Soup is a delightful fusion of flavors that brings the essence of Mexican cuisine into a comforting bowl.
This recipe is straightforward and quick, making it an ideal choice for a weeknight meal.
The combination of spices, vegetables, and tender chicken results in a hearty and satisfying dish.
For those looking to enhance the flavor further, consider experimenting with the suggested toppings or additional spices.
Enjoy this delicious soup with family and friends, and savor each spoonful of its rich, aromatic taste.
Frequently Asked Questions
Can I Use Pre-Cooked Chicken for This Soup Recipe?
Yes, you can use pre-cooked chicken. Simply skip the initial browning step. Add the chicken when you return it to the pot. This method retains the soup’s savory, spicy, and aromatic flavors without altering the cooking time.
Is It Possible to Make This Soup in a Slow Cooker?
Yes, you can make this in a slow cooker. Sauté onion, garlic, and spices first. Then, combine all ingredients in the slow cooker. Cook on low for 6 hours. Add lime juice and cilantro before serving for vibrant flavor.
What Can I Substitute for Cilantro if I Don’t Like It?
If you don’t like cilantro, substitute it with fresh parsley for a mild, slightly peppery flavor. Alternatively, try using fresh basil or mint, which add aromatic complexity. Adjust the quantity to maintain your soup’s intended balance.
How Can I Make This Soup Vegetarian?
Replace chicken with additional beans or tofu for protein. Use vegetable broth instead of chicken broth. Enhance flavor with extra cumin, smoked paprika, and chili powder. Consider adding mushrooms or zucchini for texture and nutritional variety.
Can I Use Frozen Corn Instead of Fresh Corn Kernels?
Yes, you can use frozen corn. Thaw it before adding to the soup for even cooking. Frozen corn retains sweetness and texture, enhancing flavor. Adjust simmer time slightly if corn is still cold when added.
Chicken Fajita Soup
Equipment
- 1 Large pot
- 1 Knife
- 1 Cutting board
- 1 Wooden spoon
- 1 Ladle
Ingredients
- 2 tablespoon olive oil
- 1 pound chicken breast diced
- 1 medium onion diced
- 1 red bell pepper diced
- 1 yellow bell pepper diced
- 3 clove garlic minced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 teaspoon smoked paprika
- 4 cup chicken broth
- 1 can diced tomatoes 14 oz
- 1 cup corn kernels
- 1 can black beans drained and rinsed, 15 oz
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 lime juiced
- 1/4 cup fresh cilantro chopped
Instructions
- Heat olive oil in a large pot over medium heat.
- Add diced chicken breast and cook until browned.
- Remove chicken from the pot and set aside.
- In the same pot, add onion, red bell pepper, and yellow bell pepper, cooking until softened.
- Stir in garlic, cumin, chili powder, and smoked paprika, cooking for 1 minute until fragrant.
- Pour in chicken broth and bring to a simmer.
- Add diced tomatoes, corn, and black beans to the pot.
- Return the chicken to the pot and season with salt and black pepper.
- Simmer the soup for 20 minutes.
- Stir in lime juice and cilantro before serving.
Notes
