With all of the flavor of your favorite Mexican dish, this super easy Chicken Fajita Soup recipe satisfies even the strongest craving!
I think we may have set a new record for how quickly a pot of soup disappeared in this house.
I had big plans yesterday to make the most out of my day and get lots and lots of work done. I woke up, made breakfast, did some yoga, checked my emails, then got to work in the kitchen.
Just about the time that I had my hands covered in raw poultry, my phone rang. My youngest sister, Emily, who nannies the daughter and son of my oldest sister, Bethany, was calling to ask if I could take the kids off her hands.
With the illogical naivety of a woman who is not actually a mother, I figured I could watch the kids (ages 4 1/2 and 6 months) while getting my work done.
An hour before the kids got dropped off, my cousin Ana stopped by for a visit. Next, the UPS guy came to the door and wanted to chat (I receive a lot of packages).
Emily and the kids show up early, so at this point I put all of my ingredients back in the fridge and figure I can maybe get some writing done while the kids are here.
Between watching Frozen, playing Pretty Pretty Princess, and building a fort out of blocks, I got precisely zero work done. For real, you guys, I love those kids to the moon and back but I don’t know how mothers do it.
My cousin Ana and I each ate a big bowl of this chicken fajita soup before the kids arrived, then the husband and I each ate another giant bowl of soup for dinner. I’m pretty sure this recipe would have made 6 servings if I wasn’t such a pig.
Before bed last night, I was mentally arranging my plans for the next day when I received a text from my second youngest sister, Bailey, reminding me that I told her I’d help her move today.
From a third floor apartment building.
So much for getting anything done today, either!
Oh well, at least I have the sweet, sweet memory of this soup to help get me through my trials and tribulations.
I should tell you that the crispy fried tortilla strips are amazing, but if you’re trying to cut carbs the soup is absolutely delicious without them, too. I tried it both ways for you because I love you so much.
Whatever you do, don’t skimp on the cilantro or lime juice!!
Here’s the Recipe!
- 2 tablespoons vegetable oil
- 2 pounds boneless, skinless chicken breasts, sliced into bite-sized strips
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon dried thyme
- 1/2 teaspoon sea salt
- 1/4 teaspoon freshly ground black pepper
- 1 red bell pepper, sliced into bite-sized pieces
- 1 green bell pepper, sliced into bite-sized pieces
- 1 medium yellow onion, sliced
- 2 cloves garlic, minced
- 1 quart low-sodium chicken broth
- 4 corn tortillas, sliced into strips
- Extra vegetable oil for frying
- Lime Wedges
- Heat 2 tablespoons of vegetable oil over high heat in a Dutch oven or other heavy-bottomed pot. Once the oil is shimmering, add the chicken pieces in a single layer. Sprinkle the cumin, coriander, thyme, salt, and pepper over the top of the chicken. Allow the chicken to cook, undisturbed, until it is browned and releases naturally from the pot (4 to 5 minutes). Add the peppers and onions and toss well. Saute for 5 minutes, then add the garlic and cook for another 30 seconds. Pour in the broth and allow the mixture to come to a boil. Cover the pot, turn the heat down to low, and simmer for 15 minutes.
- Meanwhile, heat 1/4 inch of vegetable oil in a skillet set over medium heat. Once the oil is hot, add the tortilla slices and fry until the pieces begin to feel stiff (about 60-90 seconds). Remove with a slotted spoon and set on a paper towel-line plate to drain.
- Taste the soup and add salt as needed. Serve topped with tortilla strips and garnishes of your choice.
Nutrition InformationYield 4 Serving Size 1
Amount Per ServingCalories 660 Total Fat 28g Saturated Fat 5g Trans Fat 0g Unsaturated Fat 21g Cholesterol 193mg Sodium 522mg Carbohydrates 24g Fiber 6g Sugar 3g Protein 78g