Easy Chicken Fajita Soup Quick and Flavorful Recipe

Ingredients

• 2 breasts boneless, skinless chicken, diced
• 1 tablespoon olive oil
• 1 medium onion, chopped
• 1 red bell pepper sliced
• 1 green bell pepper sliced
• 2 cloves garlic, minced
• 1 can diced tomatoes with green chilies (15 oz)
• 4 cups chicken broth
• 1 tablespoon chili powder
• 1 teaspoon cumin
• 1 teaspoon smoked paprika
• to taste salt and pepper
• 1 cup corn (fresh or frozen)
• 1 can black beans, drained and rinsed (15 oz)
• 1 lime juice
• as needed fresh cilantro, chopped for garnish
• as needed avocado slices for serving (optional)
• as needed shredded cheese for serving (optional)
• as needed sour cream for serving (optional)

Instructions

1. In a large pot, heat the olive oil over medium heat. Add the chopped onion and cook until it becomes translucent, about 3-4 minutes.
2. Add the diced chicken breast to the pot, season with salt and pepper, and cook until browned on all sides, about 5-6 minutes.
3. Stir in the sliced red and green bell peppers and minced garlic. Cook for an additional 3 minutes until the peppers start to soften.
4. Add the can of diced tomatoes (with their juices), chicken broth, chili powder, cumin, and smoked paprika. Bring the mixture to a boil.
5. Once boiling, reduce the heat to a simmer and add the corn and black beans. Let the soup simmer for 15-20 minutes to allow the flavors to meld.
6. Before serving, stir in the lime juice for a fresh burst of flavor. Taste and adjust seasoning as needed.
7. Ladle the soup into bowls and garnish with fresh cilantro, avocado slices, shredded cheese, and sour cream if desired.