Fajita Chicken Tortilla Soup
Warm up with a hearty bowl of Fajita Chicken Tortilla Soup, a vibrant and flavor-packed recipe that combines the zesty spices of fajitas with the comforting richness of a Mexican-inspired soup. Tender shredded chicken, sautéed tri-color bell peppers, and a medley of tomatoes, black beans, and sweet corn simmer in a savory chicken broth infused with bold fajita seasoning. Fresh cilantro and a squeeze of lime elevate each spoonful with a burst of freshness, while crispy homemade tortilla strips add the perfect crunch. Ready in just under an hour, this easy-to-make soup is perfect for cozy weeknight dinners or casual gatherings. Top it off with creamy avocado, shredded cheese, and a dollop of sour cream for a customizable, crowd-pleasing bowl of goodness.
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Recipe Information
Ingredients
- 2 tablespoons Olive oil
- 2 large Chicken breasts
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 1 tablespoon Fajita seasoning
- 1 large Red bell pepper
- 1 large Yellow bell pepper
- 1 large Green bell pepper
- 1 medium Yellow onion
- 4 Garlic cloves
- 6 cups Chicken broth
- 1 14-ounce can Diced tomatoes with green chiles (e.g., Rotel)
- 1 15-ounce can Black beans, drained and rinsed
- 1 cup Frozen corn
- 0.25 cup Fresh cilantro, chopped
- 2 tablespoons Lime juice
- 4 small Corn tortillas
- 1 large Avocado, diced (optional, for topping)
- 1 cup Shredded cheese (e.g., cheddar or Monterey Jack, optional, for topping)
- 0.5 cup Sour cream (optional, for topping)
Instructions
Heat 2 tablespoons of olive oil in a large pot or Dutch oven over medium heat.
Season the chicken breasts with 1 teaspoon of salt, 0.5 teaspoon of ground black pepper, and 1 tablespoon of fajita seasoning.
Cook the chicken breasts in the hot oil for about 5-6 minutes per side, or until fully cooked (internal temperature should be 165°F/74°C). Remove the chicken from the pot and set aside to cool slightly before shredding with two forks.
While the chicken cools, dice the red, yellow, and green bell peppers, and the onion. Mince the garlic cloves.
Add the diced peppers, onion, and garlic to the same pot. Sauté for 5 minutes, or until softened and fragrant.
Pour in 6 cups of chicken broth and add 1 can of diced tomatoes with green chiles, 1 can of drained and rinsed black beans, and 1 cup of frozen corn. Stir to combine.
Return the shredded chicken to the pot and bring the soup to a boil. Reduce heat to a simmer and cook for 20 minutes, allowing the flavors to meld together.
Stir in 0.25 cup of chopped fresh cilantro and 2 tablespoons of lime juice. Taste and adjust seasoning if needed.
To make tortilla strips, preheat your oven to 375°F (190°C). Cut 4 small corn tortillas into thin strips, place them on a baking sheet, and spray lightly with cooking spray or brush with olive oil. Bake for 8-10 minutes, or until crispy and golden brown.
Serve the soup hot, topped with crispy tortilla strips, diced avocado, shredded cheese, and a dollop of sour cream, if desired.
Nutrition Facts
Calories |
3094 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 135.4 g | 174% | |
| Saturated Fat | 49.8 g | 249% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 509 mg | 170% | |
| Sodium | 8248 mg | 359% | |
| Total Carbohydrate | 252.9 g | 92% | |
| Dietary Fiber | 64.6 g | 231% | |
| Total Sugars | 39.9 g | ||
| Protein | 225.8 g | 452% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 1514 mg | 116% | |
| Iron | 22.8 mg | 127% | |
| Potassium | 6138 mg | 131% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
