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Per serving
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- 1
Soften the onion
Heat the olive oil in a large soup pot or Dutch oven over medium-high heat. Add the chopped onion and saute for about 7 minutes, stirring now and then, until lightly browned.
- 2
Add peppers and garlic
While the onion cooks, chop the bell peppers. Add the peppers and minced garlic to the pot, stir, and cook for about 1 minute until fragrant.
- 3
Build the soup
Add the fire-roasted diced tomatoes with their juices, chicken broth, drained black beans, green chilies with their juices, fajita seasoning, and the whole chicken thighs. Bring to a boil over high heat, then reduce to a simmer and cook for about 15 minutes, until the chicken is cooked through.
- 4
Shred and finish
Remove the chicken thighs, shred or chop them, and return the meat to the pot. Season with salt and pepper to taste. Serve topped with shredded cheese, cilantro, a squeeze of lime, and a dollop of sour cream.
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Chicken Fajita Soup
Created by: SundayPrepCo
Ingredients
- 1 tbsp olive oil
- 1 onion
- 3 bell peppers
- 3 garlic
- 28 oz fire-roasted diced tomatoes
- 4 cup chicken broth
- 14 oz black beans
- 4 oz diced green chilies
- 1 oz fajita seasoning
- 6 boneless skinless chicken thighs
- salt and pepper, to taste
- shredded Mexican cheese blend, for topping
- fresh cilantro, for topping
- lime, for serving
- sour cream, for topping
Instructions
- Soften the onionHeat the olive oil in a large soup pot or Dutch oven over medium-high heat. Add the chopped onion and saute for about 7 minutes, stirring now and then, until lightly browned.
- Add peppers and garlicWhile the onion cooks, chop the bell peppers. Add the peppers and minced garlic to the pot, stir, and cook for about 1 minute until fragrant.
- Build the soupAdd the fire-roasted diced tomatoes with their juices, chicken broth, drained black beans, green chilies with their juices, fajita seasoning, and the whole chicken thighs. Bring to a boil over high heat, then reduce to a simmer and cook for about 15 minutes, until the chicken is cooked through.
- Shred and finishRemove the chicken thighs, shred or chop them, and return the meat to the pot. Season with salt and pepper to taste. Serve topped with shredded cheese, cilantro, a squeeze of lime, and a dollop of sour cream.