I know it’s technically still summer and all, but with fall right on our heels, I’ve been craving soup lately. Although this chicken fajita soup recipe isn’t as quick as the recipes I usually post, it’s so easy and delicious that I just had to share.
The chicken, peppers, beans and tomatoes add so much flavor to each bite, and the little bit of spiciness will definitely heat you up when temperatures drop. You should absolutely want to pin this for later!
- 1 tablespoons olive oil
- 1 pound skinless, boneless chicken breasts, cut into strips
- 1 packet fajita seasoning
- 1 red bell pepper, cut into thin strips
- 1 green bell pepper, cut into thin strips
- 1 4 oz can green chilies
- 1 large onion, cut into thin strips
- 1 14.5 oz can fire roasted diced tomatoes, drained
- 1 15 oz can seasoned black beans, drained
- 2 14 oz cans chicken broth
- Heat oil in a large soup pot over medium heat. Cook chicken until brown
- Sprinkle fajita seasoning over the browned chicken and stir well to coat
- Add the red and green bell pepper, chilies, and onion
- Cook over medium heat until the vegetables are soft
- Add the fire roasted tomatoes, black beans and chicken broth
- Bring the soup to a boil, then reduce the heat to medium-low, and simmer uncovered for 30 minutes
TIP: Since soup is a little hard for a toddler to eat, I scooped out some of the vegetables, beans and chicken with just a tiny bit of broth and cut it up for her. Even she loved it!
Recipe adapted from allrecipes.com.