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.
Nutrition per serving may change if servings are adjusted.
2 tablespoons canola oil
1 pound boneless, skinless chicken breast, trimmed and cut into bite-size pieces
1 large onion, halved and sliced (1½ cups)
1 medium red bell pepper, halved and sliced (1½ cups)
1 large jalapeño pepper, halved, seeded, if desired, and sliced
1 tablespoon chili powder
1 teaspoon ground cumin
¾ teaspoon salt
½ teaspoon garlic powder
4 cups low-sodium chicken broth
4 corn tortillas, diced
2 tablespoons lime juice
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.
328 calories;13 g fat(2 g sat); 4 g fiber; 22 g carbohydrates; 33 g protein; 38 mcg folate; 83 mg cholesterol; 4 g sugars; 0 g added sugars; 1,759 IU vitamin A; 54 mg vitamin C; 59 mg calcium; 2 mg iron; 632 mg sodium; 827 mg potassium
Vitamin C (90% daily value), Vitamin A (35% dv)
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.