Description

This Chicken Fajita Soup is a flavorful and hearty meal combining tender chicken breasts, sautéed bell peppers, onions, and a blend of southwestern spices. Simmered in a rich tomato and chicken broth base with a hint of chipotle and lime, it delivers all the delicious taste of fajitas in a comforting soup form. Perfect for weeknight dinners or anytime you crave a warm, spicy, and satisfying bowl.

Ingredients

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Main Ingredients

2 tablespoons olive oil
1 cup chopped onion
2 cups chopped bell pepper
1 jalapeño, seeded and diced
3 garlic cloves, minced
2 pounds chicken breast
1 (10-ounce) can tomatoes with green chilis, undrained
32 ounces chicken broth
1.5 tablespoons chipotle adobo sauce
2 tablespoons lime juice (start with half a lime and taste test)

Spices

1 tablespoon chili powder
2 teaspoons paprika
2 teaspoons cumin
2 teaspoons garlic powder
2 teaspoons onion powder
1 teaspoon salt

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Instructions

Sauté vegetables: In a pot over medium-high heat, heat the olive oil. Add chopped onion, bell pepper, and diced jalapeño. Sauté for 5-7 minutes until the vegetables are softened and fragrant.
Add spices and garlic: Stir in minced garlic along with chili powder, paprika, cumin, garlic powder, onion powder, and salt. Cook for about 1 minute, stirring frequently, until the garlic becomes fragrant and the spices are well combined.
Add main ingredients: Place the chicken breasts into the pot. Pour in the can of tomatoes with green chilis (with liquid), chicken broth, chipotle adobo sauce, and juice from half a lime. Stir everything well to combine the flavors.
Simmer soup: Bring the mixture to a simmer over medium heat. Reduce heat as necessary and cook uncovered for 30 minutes until the chicken is fully cooked through and tender.
Shred chicken and finish soup: Remove the chicken breasts from the pot and shred them using two forks on a plate. Return the shredded chicken to the pot and stir well. Taste and adjust seasoning with additional lime juice or salt if needed. Serve hot.

Notes

You can adjust the heat level by adding more or less jalapeño and chipotle adobo sauce.
Serve with toppings like shredded cheese, sour cream, or fresh cilantro for added flavor.
Leftover soup can be refrigerated for up to 3 days or frozen for later use.
For a thicker soup, simmer uncovered longer to reduce the broth or add a slurry of cornstarch and water.
Lime juice is added at the end to preserve its fresh, bright flavor.