All the flavours of fajitas with a twist. Maximizing the healthy components of fajitas with only garnishes of the higher fat and carb ingredients means more protein, more fibre and less fat. Without sacrificing flavour.
Chicken Fajita Soup checks off many boxes including easy, healthy and inexpensive, and, you can make it as hot and spicy as you like. In fact, one serving works out to just over 300 calories – including garnishes! That’s a pretty low calorie dinner. As an added bonus it’s also very tasty! So no need to skip the cheese, sour cream and tortillas. Check out the nutrition info at the end of the recipe and you’ll be ready to fiesta.
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It doesn’t take long to make Chicken Fajita Soup. Unlike other soups that take hours of simmering bones like Turkey Noodle Soup or Beef Vegetable Soup, this one uses mostly ready made ingredients. So start by toasting the tortilla strips so they have time to cool and crisp up. Just slice 2 medium sized flour tortillas into long strips, then into smaller pieces that won’t fall off your spoon. Scatter them on a dry baking sheet and toast in the oven. They start browning quickly so keep an eye on them, turn them over once they start to brown and give them a few more minutes.
While your tortilla strips cool, start cooking the onion. When you slowly sauté onion in some oil, it softens and sweetens which adds a balance to the acidity of the tomatoes in the soup. Once the onion is soft and golden, add the other chopped veggies and give them a quick sauté too. Remove the vein and seeds from the jalapeño pepper if you don’t want much heat. Also, take a little bite, sometimes they’re hot and sometimes they’re not.
You add the dry spices to the hot pan for a reason. Heating them brings out their best flavours. Just a minute or so is all you need. Then add the tomatoes, beans, broth and chicken. Bring the soup to a simmer and taste. If you’ve used reduced sodium chicken broth you’ll probably need about a teaspoon of salt. It’s best to start with less seasoning and adjust later. That’s why tasting as you go is so important.
Is Chicken Fajita Soup spicy?
It is if you want it to be. I’ve made this one fairly mild. If you don’t really want any heat, skip the cayenne and jalapeño. But like I said above, those little peppers can be tricky. Sometimes they’re hot. And sometimes, well, nothing! They do have a nice flavour that matches well with the others so hopefully you don’t skip them. And if you want more heat, increase the amount of cayenne.
When it comes to cilantro, some people just can’t eat it. I am not one of those people, fortunately. So, if you’re making Chicken Fajita Soup for those people who can’t tolerate it, leave the cilantro out of the soup and offer it as a garnish for those who love it. Like me.
This recipe makes 6 servings of soup. The garnishes really make it special. Top with any combination you like. I love them all! A spoonful of sour cream, some sharp cheddar and crispy tortilla strips. Then a scattering of minced green onions. And of course, cilantro. So beautiful!
If you make Chicken Fajita Soup, consider leaving a comment or rating below. Here’s the recipe:
Chicken Fajita Soup
Ingredients
- 2 tsp olive oil
- 1 onion, chopped
- 2 cloves garlic
- ½ sweet red pepper, chopped
- 1 large jalapeño pepper remove vein and seeds for less heat
- ¼ tsp cayenne pepper or more for more heat
- 1 tsp ground cumin
- 1 tsp chili powder
- ½ tsp oregano
- 10 oz canned Rotel diced tomatoes with green chilies
- 15 oz canned black beans rinsed and drained
- 12 grape tomatoes, quartered or 2 Roma
- 5 cups chicken broth reduced sodium is preferable
- 2 cups chopped cooked chicken
- salt and pepper to taste adjust amount according to sodium in broth
- large handful fresh chopped cilantro reserve some for garnish
Garnish
- fresh chopped cilantro
- 6 Tbsp sour cream
- 6 Tbsp shredded sharp cheddar cheese
- 2 diced green onions
- 2 medium flour tortillas
Instructions
- Heat olive oil in large stock pot over medium-low heat. Sauté onion until golden, about 5 minutes. Add minced garlic, minced red pepper, chopped jalapeño, cayenne pepper, cumin, chili powder and oregano. Sauté a minute or so until fragrant. To reduce heat from jalapeño, remove seeds and membrane if desired.
- Add canned tomatoes, fresh tomatoes, rinsed and drained black beans, chicken stock and chopped chicken. Taste and season with salt and pepper. Adjust salt amount according to sodium in chicken broth. Simmer for 10-15 minutes.
- Heat oven to 350 degrees. Cut flour tortillas into thin strips, then cut into 2 inch pieces. Arrange on a dry sheet pan so none are overlapping. Bake 7-8 minutes, turning over half way through until slightly browning. Allow to cool.
- Serve soup with a spoonful of sour cream, shredded cheddar, cilantro, green onion and toasted tortilla strips.