Chicken Fajita Soup has all the spicy flavours of a fajita, served up in a warming bowl of soup. It’s easy and clean eating, perfect for meal prep, and loaded with extra fibre thanks to the white beans!
Prep Time:15 minutes
Cook Time:45 minutes
Total Time:1 hour
Yield:6 bowls 1x
For the fajita seasoning:
1 tablespoon chili powder
1 teaspoon smoked paprika
1 teaspoon cumin
1/2 teaspoon garlic powder
1/2 teaspoon kosher salt
1/4 teaspoon onion powder
1/8 teaspoon ground cayenne pepper
For the soup:
2 tablespoons extra virgin olive oil, divided
8 small boneless, skinless chicken thighs (or breasts)
3 sweet long red peppers (or red bell peppers), seeded and sliced lengthwise
2 medium-sized yellow onions, peeled and sliced lengthwise
1 carton (900 ml) no salt added chicken broth
1 can (796 ml) no salt added diced tomatoes
1 can (540 ml) no salt added white kidney beans (or cannellini beans), drained and rinsed
Pre-heat oven to 350F.
In a small dish, combine all the spices for the fajita seasoning.
Add one tablespoon of oil to an oven safe pot/pan with a lid (I used a dutch oven) and heat over medium-heat on the stove top for a few minutes.
Add the chicken to a bowl, and coat with the remaining oil and half the fajita seasoning.
Add the chicken to the pot/pan, and sear on each side for 4 minutes.
Once seared, add 3-4 tablespoons of broth to the chicken, enough to cover the bottom of the pot. Cover and bake in the pre-heated oven for 25-30 minutes, or until the chicken is cooked through.
Remove from oven, and transfer chicken to a bowl, leaving juices in the pot/pan. Shred chicken with a fork and set aside.
Add the pepper, onion and remaining fajita seasoning to the pot/pan, and sauté over medium heat on the stove top for 5 minutes.
Add the shredded chicken, remaining broth, tomatoes and beans to the pot/pan and stir to combine. Cover and bring to a boil. Reduce heat and let simmer for a few minutes, or until the soup is heated through.
Serve immediately with garnishes of your choice, or refrigerate for later.
Be careful not to over-cook the soup as the peppers and onions will get too soft.
You can use regular or reduced-sodium broth, tomatoes and beans, just note that the soup will be a little more salty.
Instead of white beans, you can use black beans or red kidney beans.
To make this soup more like a stew, just use less broth and/or add more chicken, veggies and beans.
To keep this soup gluten-free, make sure you’re using certified gluten-free spices and broth.