Chicken Fajita Soup

Tender shredded chicken simmered with fire-roasted tomatoes, bell peppers, and warm Mexican spices, finished with fresh lime and creamy avocado.

• Prep: 15 min
• Cook: 25 min
• Total: 40 min
• Servings: 8
• Cuisine: Mexican
• Difficulty: Easy

Dietary

• Paleo
• Whole30
• Gluten-Free
• Dairy-Free
• Nut-Free
• Soy-Free
• Egg-Free
• High-Protein
• Halal
• Kosher
• Low-Sugar
• Low-Fat
• Low-Saturated-Fat
• Low-Cholesterol
• Low-Calorie
• Low-Carb

Tags

• one-pot
• smoky
• healthy
• crowd-pleaser
• tangy

Ingredients

• 2 pound chicken breast (boneless, skinless)
• 2 tablespoon olive oil (extra virgin)
• 1 yellow onion (large, diced)
• 2 red bell peppers (medium, diced)
• 1 green bell pepper (medium, diced)
• 4 clove garlic (minced)
• 2 can canned fire-roasted diced tomatoes (14.5 oz can, undrained)
• 6 cup chicken broth
• 1 tablespoon chili powder
• 1 tablespoon ground cumin
• 1 teaspoon dried oregano
• 1.5 teaspoon salt
• 0.5 teaspoon black pepper (ground)
• 2 tablespoon lime juice (freshly squeezed)
• 2 avocados (medium, diced)
• 0.5 cup fresh cilantro (chopped)

Instructions

1. Heat 2 tablespoons olive oil in a large stockpot over medium heat.
2. Add 1 diced yellow onion, 2 diced red bell peppers, and 1 diced green bell pepper. Sauté for 5 minutes until vegetables begin to soften.
3. Stir in 4 minced cloves garlic, 1 tablespoon chili powder, 1 tablespoon ground cumin, 1 teaspoon dried oregano, 1 1/2 teaspoons salt, and 1/2 teaspoon black pepper. Cook for 1 minute until fragrant.
4. Pour in 2 cans undrained fire-roasted diced tomatoes and 6 cups chicken broth. Add 2 pounds boneless, skinless chicken breasts directly to the liquid.
5. Bring the soup to a boil over medium-high heat, then lower the heat to gentle simmer. Cover and cook for 15 minutes, until the chicken registers 165 degrees Fahrenheit internally.
6. Transfer the chicken breasts to a cutting board, shred into bite-sized strips using two forks, and return the meat to the pot.
7. Stir in 2 tablespoons fresh lime juice and 1/2 cup chopped fresh cilantro. Remove from heat and ladle into bowls or pack into containers, topping each portion with diced avocado just before eating.

Notes

When packing for weekly meal prep, keep diced avocado separate and add it right before eating to avoid browning.

Nutrition (per serving)

• Calories: 275
• Protein: 31 g
• Carbohydrates: 12 g
• Fat: 11.5 g
• Fiber: 4.5 g
• Sodium: 760 mg
• Saturated Fat: 1.8 g
• Sugar: 5.2 g
• Cholesterol: 72 mg