Description
This Chicken Fajita Soup is a hearty and flavorful dish featuring tender chicken breasts simmered with bell peppers, onions, black beans, fire-roasted tomatoes, and authentic fajita seasoning. Enhanced with optional brown rice and garnished with reduced-fat cheese, scallions, and avocado, this soup brings the vibrant tastes of fajitas into a comforting and nutritious bowl perfect for any meal.
Ingredients
Main Ingredients
- 1 pound chicken breasts
- 1 teaspoon olive oil
- 2 bell peppers, seeded and chopped
- 1 red onion, peeled and chopped
- 4 cloves garlic, minced
- 15 ounces black beans, drained
- 15 ounces fire roasted diced tomatoes
- 8 cups chicken broth
- 1 fajita seasoning packet
- 1/2 cup brown rice (optional)
Possible Garnishes
- Reduced fat cheese
- Scallions
- Avocado
Instructions
- Sauté the vegetables: Place a large 6-8 quart pot over medium heat and add the olive oil. Once heated, add the chopped bell peppers, red onion, and minced garlic. Sauté for 3-5 minutes until the vegetables soften and release their aromas.
- Add main ingredients and simmer: Add the whole chicken breasts, drained black beans, fire roasted diced tomatoes, chicken broth, fajita seasoning packet, and 1/2 teaspoon salt to the pot. If you are using brown rice, add it now along with an additional 2 cups of water. Stir to combine and bring the mixture to a boil. Once boiling, reduce the heat to low and let the soup simmer for 20 minutes.
- Remove and shred chicken: Use tongs to carefully remove the cooked chicken breasts from the soup and set them aside. If you added rice, continue simmering the soup for another 10-15 minutes, or until the rice is tender. While the rice cooks, allow the chicken to cool slightly, then shred it thoroughly using two forks.
- Combine and season: Once the rice is tender, return the shredded chicken to the pot and stir gently to combine. Taste the soup and adjust seasoning by adding salt and pepper as needed. Let the soup warm through for a few minutes before serving.
Notes
- This soup can be made without rice for a lower-carb option.
- Use chicken thighs instead of breasts for a juicier texture.
- Leftovers store well and can be refrigerated for up to 3 days or frozen for up to 3 months.
- Add garnishes like reduced-fat cheese, scallions, and avocado right before serving for extra flavor and texture.
- For a spicier soup, add a pinch of cayenne pepper or chopped jalapeños during the sauté step.