You can whip up this simple, spicy soup in a flash. This Mexican-inspired soup, with all the flavors of chicken fajitas, uses corn tortillas to help thicken the soup, keeping it gluten-free and adding tons of delicious flavor.

Carolyn Casner
Source:, September 2018


Ingredient Checklist


Instructions Checklist
  • Heat oil in a large saucepan over medium-high heat. Add chicken, onion, bell pepper, jalapeño, chili powder, cumin, salt and garlic powder. Cook, stirring, until the vegetables have softened, about 4 minutes. Add broth and bring to a simmer. Reduce heat to maintain a simmer and cook, stirring occasionally, for 5 minutes. Add tortillas and cook, stirring occasionally, until the chicken and vegetables and are cooked through, 5 to 7 minutes more. Remove from heat and stir in lime juice.



To make ahead: Refrigerate soup for up to 3 days. Reheat before serving.

Nutrition Facts

328.3 calories; protein 33g 66% DV; carbohydrates 22g 7% DV; exchange other carbs 1.5; dietary fiber 3.9g 16% DV; sugars 4.2g; fat 12.6g 19% DV; saturated fat 1.8g 9% DV; cholesterol 82.8mg 28% DV; vitamin a iu 1759.3IU 35% DV; vitamin c 53.7mg 90% DV; folate 37.9mcg 10% DV; calcium 59.1mg 6% DV; iron 2mg 11% DV; magnesium 64.3mg 23% DV; potassium 827.3mg 23% DV; sodium 632.3mg 25% DV; thiamin 0.2mg 18% DV.

Reviews (1)

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1 Ratings
  • 5 star values: 0
  • 4 star values: 1
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Rating: 4 stars
This soup was very tasty! I did add 5 thin slices mushrooms and i didn't think there was enough liquid so added about a cup more of veg broth (i didnt have another chicken broth). Also no tortillas so added Que Pasa extra thick tortilla chips at the end. Topped with a couple more chips in the serving bowl and added a couple sprigs cilantro and a dollop of sour cream. Read More