Recipe Image

Chicken Fajita Soup

  • 20 m
  • 35 m
Carolyn Casner
“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.”


    • 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


  • 1 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.
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