How To Make Chicken Fajita Soup
This hearty Chicken Fajita Soup bursts with irresistible Tex-Mex flavors made with chicken, tortillas, and veggies submerged in a creamy seasoned broth.
Preparation: 7 minutes
Cooking: 23 minutes
Total: 30 minutes
Serves:
Ingredients
- 2lbchicken,cut of your choice, diced
- 2tspchili powder
- 2tspcumin
- ½tsppepper
- 3garlic cloves,minced
- 1onion,chopped
- 3bell peppers,chopped
- 2limes
- 14oztomato,crushed
- 48fl ozchicken broth
- ½cupcream
- 6corn soft tortillas
- 1cupfrozen corn
For Optional Toppings:
- avocado
- cilantro
- cotija cheese
Instructions
-
In a 5-quart Dutch oven coated with oil, cook chicken, chili powder, cumin, and pepper for about 3 minutes.
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Add the garlic, onion, and bell peppers, and cook until the onions are clear.
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Add the juice of 2 limes, crushed tomato, chicken broth, and cream, then bring to a boil.
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Submerge the corn and corn tortillas in the soup. Reduce heat, cover, and simmer for about 20 minutes.
-
Stir to break up the tortillas before serving. Top with avocado, cilantro, and cotija cheese, if using.
Nutrition
- Calories: 607.00kcal
- Fat: 34.56g
- Saturated Fat: 12.08g
- Trans Fat: 0.15g
- Monounsaturated Fat: 13.34g
- Polyunsaturated Fat: 6.31g
- Carbohydrates: 36.53g
- Fiber: 5.67g
- Sugar: 10.77g
- Protein: 38.69g
- Cholesterol: 147.77mg
- Sodium: 505.20mg
- Calcium: 97.50mg
- Potassium: 1053.18mg
- Iron: 3.65mg
- Vitamin A: 304.90µg
- Vitamin C: 99.78mg
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