Chicken Fajita Soup

Chicken Fajita Soup

4.7(299)

Cook Time
-
Total Time
-
Yield
6 servings

Ingredients

  • 2 lb chicken (1 kg), cut of your choice, diced
  • 2 teaspoons chili powder
  • 2 teaspoons cumin
  • ½ teaspoon pepper
  • 3 cloves garlic cloves, minced
  • 1 onion, chopped
  • 3 bell peppers, chopped
  • 2 limes
  • 14 oz crushed tomato (395 g)
  • 48 fl oz chicken broth (1 ½ L)
  • ½ cup cream (120 mL)
  • 6 corn soft tortillas
  • 1 cup frozen corn (175 g)

Nutrition Info

  • Calories 509
  • Fat 18g
  • Carbs 42g
  • Fiber 6g
  • Sugar 13g
  • Protein 57g

How to Make It

1. Step
In a 5-quart Dutch oven coated with oil, cook chicken, chili powder, cumin, and pepper for 3 minutes.
2. Step
Add the garlic, onion, and bell peppers, and cook until the onions are clear.
3. Step
Add the juice of 2 limes, crushed tomato, chicken broth, and cream, and bring to a boil.
4. Step
Submerge the corn and corn tortillas in the soup.
5. Step
Reduce heat, cover, and simmer for 20 minutes.
6. Step
Stir to break up the tortillas before serving. Top with avocado, cilantro, and cotija cheese if you want!
7. Step
Enjoy!

Tags

LunchSpatulaOne-Pot or PanMexicanStove TopWeeknightDutch OvenBig Batch

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