Roasted Chicken Fajita Soup

Spice Up Your Soup Game with this Zesty Fajita Soup!

Hello and welcome to The Small Town Chef, where we're about to explore a simple recipe that's both zesty and comforting. Today's star? Fajita Soup! Yup, you read it right - all the sizzle and spice of your favorite fajitas, but in a soup. It's a fiesta in a bowl, and you're gonna want a big spoon. Who says soup can't be a party?

Recipe: Roasted Chicken Fajita Soup

 
Ingredients:

 
For the Soup Base:

• 1 tablespoon olive oil
• 1 small onion, diced
• 3 cloves garlic, minced
• ½ red bell pepper, thinly sliced into 2 inch strips
  
• ½ orange bell pepper, thinly sliced into 2 inch strips
• ½ yellow bell pepper, thinly sliced into 2 inch strips
• 1 jalapeño, diced (optional for extra heat)
• 1 can (14 oz) fire-roasted tomatoes, undrained
• 4 cups low-sodium chicken or vegetable broth
• 1 cup corn kernels (fresh, frozen, or canned)
• 1 cup black or pinto beans, drained and rinsed
• 1 teaspoon dried Mexican oregano, crushed with fingertips
  
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1 teaspoon smoked paprika
• Kosher or sea salt and black pepper to taste

For the Fajita Chicken:

• 1 pound chicken breast, shredded (rotisserie or homemade)
  
• 1 tablespoon fajita seasoning
• 2 tablespoons olive oil, divided
  

For Garnish:

• Fresh cilantro, chopped
• Avocado, sliced
• Lime wedges
• Shredded cheese
• Sour cream

Instructions:

 
Prepare Fajita Chicken (see Note if not using rotisserie chicken):

1. In a bowl, toss the shredded chicken with 1 tablespoon of olive oil, then the fajita seasoning until well-coated.
2. Heat 1 tablespoon of olive oil in a skillet over medium-low heat.
3. Cook the seasoned chicken until warmed. Cover and set aside.

Prepare the Soup Base:

1. In a large pot, heat 1 tablespoon of olive oil over medium heat.
2. Add diced onions and garlic, sauté until softened-do not brown.
3. Add sliced bell peppers and jalapeño, cook until the peppers are tender-crisp.
4. Pour in diced fire-roasted tomatoes with their juice and stir in cumin, chili powder, smoked paprika, salt, and black pepper.
5. Add chicken or vegetable broth, corn, and black beans. Reduce heat to a low simmer and cook for 20-30 minutes to allow the flavors to blend.

Combine Fajita Chicken with Soup Base:

1. Add the cooked fajita chicken to the soup and let it simmer for an additional 5-10 minutes to absorb the flavors.
   

 

Serve:

1. Ladle the soup into bowls.
2. Finish with fresh cilantro, avocado slices, a squeeze of lime juice, and a dollop of sour cream.

Enjoy:

Serve the fajita soup hot and enjoy the delicious blend of fajita and soup flavors!

Feel free to customize this recipe by adding other favorite toppings such as diced green onions, tortilla strips, or a sprinkle of freshly shredded cheese (Cotija, White Cheddar, or Monterey Jack).

 

 

Note: To roast your own chicken, follow these steps-

1. Preheat your oven to 375°F (190°C).
2. Coat the chicken breasts with avocado oil, then season generously with fajita seasoning on both sides.
3. Place the seasoned chicken breasts on a baking sheet and roast in the preheated oven for about 35-40 minutes, or until cooked through and juices run clear (165ºF/74ºC). Remove from the oven and rest, covered with foil for 15 minutes, then shred the chicken using two forks. Set aside.
4. Continue recipe from "Prepare the Soup Base."

 

This Roasted Chicken Fajita Soup will warm your soul with its vibrant fajita flavor. From the delicious, roasted chicken to the colorful peppers and that hint of spice, this Fajita Soup is a fiesta in a bowl.

 

Whip up a batch, and let the aromas take over your kitchen. Don't forget to share the love – pass the recipe on to your friends and family, and let's keep the flavor fiesta going!

 

As always, reach out to The Small Town Chef with any questions or comments. We look forward to hearing from you.

Copyright © 2024 The Small Town Chef - All Rights Reserved.

Disclaimer