Fajitas are delicious! Making them at home, however, can seem a bit daunting. While you might manage to get down the meat and peppers okay, it's the sizzling dish that can really trip you up. The good news is, the sizzle isn't really necessary. In fact, you don't even have to separate the different parts of fajitas at all. When you toss everything into a pot and make it into a soup, you can get all the taste of fajitas without worrying about little fingers around the table.
In this soup, you'll find tomatoes, tons of peppers,and of course a tad of spice that's always associated with fajitas. Chicken is in there as well, but it's best to cook it beforehand. Using bone-in chicken and adding the shredded meat to the soup at the very end lets it retain its moisture and come out juicy and tender. Two chicken breasts are all you need to make this soup substantial, meaning you'll likely have enough to freeze after everyone has gotten their fill.
How to Make Chicken Fajita Soup
8
15 minutes
30 minutes
45 minutes
2 bone-in, skin-on chicken breasts
3 tablespoons olive oil, divided
1 1/2 teaspoon salt, divided
1/2 teaspoon black pepper
1/2 large red onion, chopped in a small dice, plus more for garnish
1 red pepper, chopped in a medium dice
1 green pepper, chopped in a medium dice
1 yellow pepper, chopped in a medium dice
2 cloves garlic, minced
2 tablespoons pickled jalapeños, roughly chopped
2 15-ounce cans diced tomatoes, with juices
1 15-ounce can black beans, drained and rinsed
4 cups chicken broth
1 teaspoon ground cumin
2 teaspoons chili powder
Juice of 1 lime
1/4 cup cilantro, finely chopped (optional)
1 avocado, cut in a small dice (optional)
Tortilla chips (optional)
Preheat oven to 400 degrees Fahrenheit.
Place chicken breasts on a baking sheet. Drizzle with 2 tablespoons olive oil and sprinkle with 1 teaspoon salt and 1/2 teaspoon black pepper.
Place chicken in the preheated oven and bake for 40 minutes, until chicken is done and juices run clear. Then, remove chicken from the oven and allow it to cool slightly.
In a large soup pot, heat remaining tablespoon of olive oil over medium heat. When hot, add red onion, red pepper, green pepper and yellow pepper.
Cook peppers and onions for about 8 minutes, until soft. Add garlic and pickled jalapeno peppers. Cook for another minute.
Add diced tomatoes, black beans, chicken broth, cumin, chili powder and remaining 1/2 teaspoon salt. Stir well.
Bring entire mixture up to a boil, then lower heat and simmer for 20 minutes.
When chicken is ready, pull the meat from the bone and add to soup, along with juice from lime.
Spoon soup into bowls and top with more red onion, cilantro, avocado and tortilla chips if desired.