Chicken Fajita Soup
Prep Time:
Cook Time:
Serves:
Serves 6
Ingredients
1 Tablespoon extra virgin olive oil | 1 cup diced yellow onions | 1 red bell pepper, diced | 1 yellow bell pepper, diced | 1 ½ Tablespoon finely minced garlic | 2 ½ teaspoons chili powder | 1 ½ teaspoons ground cumin | 1 teaspoon smoked paprika | ½ teaspoon dried oregano | ½ teaspoon salt | A pinch of cayenne | 4 cups no/low sodium chicken broth | 2 (14.5 ounce) cans fire-roasted diced tomatoes, undrained | 1 (15 ounce) can no-salt added black beans, rinsed and drained | 2 cups shredded chicken breast | Kernels from one ear of fresh corn | 1/3 cup fresh chopped cilantro | 2 Tablespoons fresh lime juice
Preparation
1. Heat olive oil in a large pot over medium heat. | 2. Add onions and peppers and saute until the onions are soft, about 5 minutes. | 3. Add garlic, chili powder, cumin, paprika, oregano, salt and cayenne. | 4. Cook stirring constantly until fragrant, about 2 minutes. | 5. Stir in broth, tomatoes and beans. | 6. Simmer about 20 minutes. | 7. Stir in chicken and corn kernels and simmer for 5 minutes. | 8. Add cilantro and lime juice.