chicken fajita soup

Chicken

Chicken Fajita Soup

This chicken fajita soup combines the vibrant, smoky flavors of traditional fajitas with the comforting warmth of a soup. This versatile dish is perfect for a cozy dinner, and can be easily adjusted to suit your preferences. To kick up the heat, add a chopped jalapeño to the veggie mixture. You can swap out the rotisserie chicken for another protein like leftover steak, or make it vegetarian by using no-chicken broth and subbing tofu in place of the chicken.

Ingredients

1 tablespoon extra-virgin olive oil
1 cup chopped yellow onion
1 cup chopped red bell pepper
1 cup chopped yellow bell pepper
1½ tablespoons minced garlic
2½ teaspoons chili powder
1½ teaspoons ground cumin
1 teaspoon smoked paprika
½ teaspoon dried oregano
½ teaspoon salt
4 cups reduced-sodium chicken broth
2 (14.5-ounce) cans fire-roasted diced tomatoes, undrained
1 (15-ounce) can no-salt-added black beans, rinsed
⅓ cup chopped fresh cilantro
2 tablespoons lime juice
2 cups shredded rotisserie chicken
3 tablespoons reduced-fat sour cream
6 tablespoons tricolor tortilla strips
1 avocado, sliced

Directions

Heat 1 tablespoon oil in a large pot over medium heat. Add 1 cup each onion, red bell pepper and yellow bell pepper; cook, stirring occasionally, until softened, about 5 minutes. Add 1½ tablespoons garlic, 2½ teaspoons chili powder, 1½ teaspoons cumin, 1 teaspoon paprika and ½ teaspoon each oregano and salt; continue cooking, stirring constantly, until fragrant, 1 to 2 minutes.
Stir in 4 cups broth, 2 cans undrained tomatoes, 1 can rinsed black beans, ⅓ cup cilantro and 2 tablespoons lime juice; reduce heat to medium-low and simmer, uncovered and stirring occasionally, until the flavors meld, about 20 minutes. Stir in 2 cups shredded chicken; simmer, undisturbed, for 5 minutes.
Ladle the soup into 6 bowls. Divide 3 tablespoons sour cream, 6 tablespoons tortilla strips and avocado slices among the bowls before serving.