Description
A soul-warming chicken fajita soup, rich in flavors with tender chicken, zesty peppers, and hearty beans.
Ingredients
Scale
- 2 pounds boneless, skinless chicken breasts or thighs
- 1 red bell pepper, sliced thinly
- 1 yellow bell pepper, sliced thinly
- 1 green bell pepper, sliced thinly
- 1 medium onion, sliced thinly
- 2 cloves garlic, minced
- 1 (14-ounce) can diced tomatoes (fire-roasted preferred)
- 4 cups chicken broth (low-sodium preferred)
- 2 tablespoons fajita seasoning (or store-bought)
- 1 (15-ounce) can black beans, rinsed and drained
- 1 cup frozen or canned corn, drained
- Fresh cilantro, chopped (optional, for garnish)
- 2 tablespoons lime juice, freshly squeezed
- Optional toppings: shredded cheese, sour cream, avocado slices, tortilla strips
Instructions
- Prep the Veggies: Slice the bell peppers and onion into thin strips. Mince the garlic.
- Layer the Chicken: Place the chicken at the bottom of the slow cooker.
- Add the Goodness: Top the chicken with sliced peppers, onion, garlic, black beans, corn, and diced tomatoes.
- Season: Sprinkle fajita seasoning over the top, and add a pinch of salt and pepper.
- Pour in the Broth: Pour the chicken broth over the layered ingredients.
- Set the Cooker: Cover and set the slow cooker to low for 6-8 hours or high for 3-4 hours.
- Shred the Chicken: Once cooked, shred the chicken and return it to the pot.
- Finish with Flavors: Stir in lime juice and garnish with cilantro.
- Serve It Up: Ladle the soup into bowls and top with desired garnishes.
Notes
For a thicker soup, cook uncovered for the last hour. This dish is perfect for meal prep and can be frozen for up to three months.
- Prep Time: 15 minutes
- Cook Time: 360 minutes
- Category: Soup
- Method: Slow Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 5g
- Sodium: 850mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 10g
- Protein: 30g
- Cholesterol: 80mg