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. Source:, September 2018

Carolyn Casner


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 calories; 12.6 g total fat; 1.8 g saturated fat; 83 mg cholesterol; 632 mg sodium. 827 mg potassium; 22 g carbohydrates; 3.9 g fiber; 4 g sugar; 33 g protein; 1759 IU vitamin a iu; 54 mg vitamin c; 38 mcg folate; 59 mg calcium; 2 mg iron; 64 mg magnesium;

Reviews (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