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: EatingWell.com, September 2018

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Recipe Summary

active:
20 mins
total:
35 mins
Servings:
4
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Ingredients

Ingredient Checklist

Directions

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.

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Tips

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

Nutrition Facts

328 calories; protein 33g; carbohydrates 22g; dietary fiber 3.9g; sugars 4.2g; fat 12.6g; saturated fat 1.8g; cholesterol 82.8mg; vitamin a iu 1759.3IU; vitamin c 53.7mg; folate 37.9mcg; calcium 59.1mg; iron 2mg; magnesium 64.3mg; potassium 827.3mg; sodium 632.3mg; thiamin 0.2mg.
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Reviews (1)

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1 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
10/14/2018
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
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