Fajita Chicken Tortilla Soup

Warm up with a hearty bowl of Fajita Chicken Tortilla Soup, a vibrant and flavor-packed recipe that combines the zesty spices of fajitas with the comforting richness of a Mexican-inspired soup. Tender shredded chicken, sautéed tri-color bell peppers, and a medley of tomatoes, black beans, and sweet corn simmer in a savory chicken broth infused with bold fajita seasoning. Fresh cilantro and a squeeze of lime elevate each spoonful with a burst of freshness, while crispy homemade tortilla strips add the perfect crunch. Ready in just under an hour, this easy-to-make soup is perfect for cozy weeknight dinners or casual gatherings. Top it off with creamy avocado, shredded cheese, and a dollop of sour cream for a customizable, crowd-pleasing bowl of goodness.

Nutriscore Rating: 75/100

Prep Time:20 mins

Cook Time:35 mins

Total Time:55 mins

Servings: 6

Ingredients

• 2 tablespoons Olive oil
• 2 large Chicken breasts
• 1 teaspoon Salt
• 0.5 teaspoon Ground black pepper
• 1 tablespoon Fajita seasoning
• 1 large Red bell pepper
• 1 large Yellow bell pepper
• 1 large Green bell pepper
• 1 medium Yellow onion
• 4 Garlic cloves
• 6 cups Chicken broth
• 1 14-ounce can Diced tomatoes with green chiles (e.g., Rotel)
• 1 15-ounce can Black beans, drained and rinsed
• 1 cup Frozen corn
• 0.25 cup Fresh cilantro, chopped
• 2 tablespoons Lime juice
• 4 small Corn tortillas
• 1 large Avocado, diced (optional, for topping)
• 1 cup Shredded cheese (e.g., cheddar or Monterey Jack, optional, for topping)
• 0.5 cup Sour cream (optional, for topping)

Directions

Step 1

Heat 2 tablespoons of olive oil in a large pot or Dutch oven over medium heat.

Step 2

Season the chicken breasts with 1 teaspoon of salt, 0.5 teaspoon of ground black pepper, and 1 tablespoon of fajita seasoning.

Step 3

Cook the chicken breasts in the hot oil for about 5-6 minutes per side, or until fully cooked (internal temperature should be 165°F/74°C). Remove the chicken from the pot and set aside to cool slightly before shredding with two forks.

Step 4

While the chicken cools, dice the red, yellow, and green bell peppers, and the onion. Mince the garlic cloves.

Step 5

Add the diced peppers, onion, and garlic to the same pot. Sauté for 5 minutes, or until softened and fragrant.

Step 6

Pour in 6 cups of chicken broth and add 1 can of diced tomatoes with green chiles, 1 can of drained and rinsed black beans, and 1 cup of frozen corn. Stir to combine.

Step 7

Return the shredded chicken to the pot and bring the soup to a boil. Reduce heat to a simmer and cook for 20 minutes, allowing the flavors to meld together.

Step 8

Stir in 0.25 cup of chopped fresh cilantro and 2 tablespoons of lime juice. Taste and adjust seasoning if needed.

Step 9

To make tortilla strips, preheat your oven to 375°F (190°C). Cut 4 small corn tortillas into thin strips, place them on a baking sheet, and spray lightly with cooking spray or brush with olive oil. Bake for 8-10 minutes, or until crispy and golden brown.

Step 10

Serve the soup hot, topped with crispy tortilla strips, diced avocado, shredded cheese, and a dollop of sour cream, if desired.

Nutrition Facts

Serving size	4220.2 grams (4220.2g)

Amount per serving	% Daily Value*
Calories	3094

Total Fat 135.40g	174%
Saturated Fat 49.80g	249%
Polyunsaturated Fat 2.80g
Cholesterol 509mg	170%
Sodium 8248mg	359%
Total Carbohydrate 252.90g	92%
Dietary Fiber 64.60g	231%
Total Sugars 39.90g
Protein 225.80g	452%

Vitamin D 24IU	120%
Calcium 1514mg	116%
Iron 23mg	127%
Potassium 6139mg	131%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 38.9%

Protein: 28.8%

Carbs: 32.3%