How to Make Fajita Soup:
- Add olive oil to a soup pot over medium heat. Once hot (but not smoking) add onion and bell pepper and sauté for a few minutes. Add garlic and cook for 30 seconds. Add diced tomatoes, chipotle chili and adobo sauce, cumin, oregano, chili powder, paprika, salt and pepper and stir to combine.
- Add chicken and broth and cook over medium heat until chicken is cooked through. Remove chicken to a plate and shred with forks.
- Add black beans and corn to the pot and cook until warmed. Return shredded chicken to the pot. Serve topped with avocado and cilantro, and tortillas on the side, if desired.
Slow Cooker Instructions:
Grease the bottom of the slow cooker and add the chicken. Sprinkle with spices and salt and pepper. Add chopped onions, bell pepper, diced tomatoes, chipotle chili and adobo sauce, corn, black beans and chicken broth. Cover and cook on LOW 3.5 – 4 hours or HIGH for 2 – 3 hours, until chicken is cooked through (but not overcooked). Shred chicken.Instant Pot Instructions:
Turn instant pot to “saute” setting. Add oil and once hot, add onion and bell pepper and sauté for 2 minutes. Add garlic and cook for 30 seconds. Turn instant pot off. Add diced tomatoes, chipotle chili and adobo sauce, cumin, oregano, chili powder, paprika, salt, pepper, chicken and broth and stir to combine. Cook on manual/high pressure for 8 minutes, with a 10 minute natural release. Shred chicken. Stir in beans and corn and reapply instant pot lid for a few minutes, until warmed through.- Spicy Chicken Soup
- Chicken Noodle Soup
- Taco Soup
- Roasted Tomato Basil Soup
- French Onion Soup
- Chile Verde Soup
Fajita Soup
Author: Lauren Allen Servings: 5 Calories: 308 Prep: 10 Mins Cook: 20 Mins Total: 30 Mins- 1 Tablespoon olive oil
- 1 onion , chopped
- 1 bell pepper , chopped
- 2 cloves garlic , minced
- 14.5 ounce can diced tomatoes with green chilies
- 1 chipotle chili in adobo sauce PLUS 1 Tablespoon sauce from the can (or more, for more heat)
- 2 teaspoons ground cumin
- 1/2 teaspoon dried oregano leaves
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- salt and freshly ground black pepper
- 1 pound boneless skinless chicken breasts , or add leftover cooked chicken (like rotisserie) at the end
- 5 cups low-sodium chicken broth
- 1 cup frozen corn
- 15 ounce can black beans , drained and rinsed
- 1 avocado , for topping
- 1/2 cup fresh cilantro for topping
- tortillas , optional, for serving
Add olive oil to a soup pot over medium heat. Once hot (but not smoking) add onion and bell pepper and sauté for a few minutes. Add garlic and cook for 30 seconds. Add diced tomatoes, chipotle chili and adobo sauce, cumin, oregano, chili powder, paprika, salt and pepper and stir to combine.
Add chicken and broth cook over medium heat until chicken is cooked through. Remove chicken to a plate and shred with forks.
Add black beans and corn to the pot and cook until warmed. Return shredded chicken to the pot. Taste and add additional seasonings, if needed. Serve topped with avocado and cilantro, and tortillas on the side, if desired.
*Canned chipotle chiles in adobo sauce can be found in the Mexican food section at your grocery store. A great tip: Pour the leftover contents into a freezer ziplock bag and save for another recipe.
Calories: 308kcal | Carbohydrates: 29g | Protein: 28g | Fat: 9g | Saturated Fat: 1g | Cholesterol: 58mg | Sodium: 145mg | Potassium: 1031mg | Fiber: 9g | Sugar: 2g | Vitamin A: 1245IU | Vitamin C: 51.7mg | Calcium: 52mg | Iron: 3.6mg
