Chicken Fajita Soup
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.Advertisement
To make ahead: Refrigerate soup for up to 3 days. Reheat before serving.
3 1/2 lean protein, 1 1/2 fat, 1 1/2 vegetable, 1 starch