Enjoy bold fajita flavors in soup form with this comforting dish, featuring peppers, fire-roasted tomatoes, black beans, and tender chicken.
→ Main Ingredients
01
2 teaspoons olive oil
02
1 onion, chopped up small
03
1 green bell pepper, chopped up small
04
1 red bell pepper, chopped up small
05
3 garlic cloves, finely chopped
06
1 pound chicken breasts, skinless and boneless, sliced thin
07
1 ounce packet of fajita seasoning
08
A can of fire-roasted diced tomatoes (14.5 ounces)
09
4 cups chicken broth, low in sodium
10
1 can of black beans (15 ounces), drained and cleaned off
11
Frozen corn, about 1 cup
12
Juice from a single lime
13
Pinch of salt and pepper for taste
14
Some chopped cilantro for sprinkling on top
→ Optional Toppings
15
Grated cheese
16
Sour cream
17
Slices of avocado
18
Crunchy tortilla chips
Step 01
Warm up the olive oil over medium heat in a big pot. Toss in the chopped onion and both bell peppers, cooking them until they’re soft—should take you about 5 minutes. Add the garlic, stir it around, and let it cook for another minute.
Step 02
Add the chicken slices into the pot, sprinkle with the fajita seasoning, and stir until the chicken is nicely coated. Let it cook for around 5 minutes or until the outside is a little golden.
Step 03
Pour in the diced tomatoes (liquid included). Add the chicken broth, beans, and corn. Stir everything together and bring to a boil. Once boiling, lower the heat and leave it to simmer for about 15-20 minutes so the chicken cooks fully and flavors mix in.
Step 04
Add the lime juice and sprinkle in salt and pepper until you like the taste. Once ready, serve the soup in bowls, throw some cilantro on top, and don’t forget those extra toppings if you want them.
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