Ingredients
Scale
- 1 lb chicken breast (or chicken thighs), diced
- 2 tbsp olive oil
- 1 large onion, chopped
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 1 yellow bell pepper, chopped
- 3 cloves garlic, minced
- 1 tbsp chili powder
- 1 tsp cumin
- 1/2 tsp paprika
- 6 cups chicken broth
- 1 can (14.5 oz) diced tomatoes, undrained
- 1/2 cup heavy cream or cream cheese (optional for a creamy version)
- Salt and pepper to taste
- Fresh cilantro, chopped (for garnish)
- Optional toppings: shredded cheese, avocado slices, sour cream, tortilla strips
Instructions
- Cook the Chicken:
- In a large pot, heat 1 tbsp of olive oil over medium-high heat. Add diced chicken, season with salt and pepper, and cook until no longer pink, about 5–7 minutes. Remove chicken and set aside.
- Sauté the Vegetables:
- In the same pot, add another tbsp of olive oil. Sauté the chopped onion, bell peppers, and garlic until softened and fragrant, about 5 minutes.
- Add Spices:
- Stir in chili powder, cumin, and paprika, cooking for 1–2 minutes to toast the spices and enhance the flavor.
- Add Broth and Tomatoes:
- Pour in the chicken broth and diced tomatoes (with juice). Stir to combine and bring the mixture to a simmer.
- Return Chicken and Simmer:
- Return the cooked chicken to the pot. If using cream or cream cheese, add it now for a creamy version. Simmer the soup for 15–20 minutes to allow flavors to meld.
- Serve and Garnish:
- Ladle the soup into bowls. Garnish with fresh cilantro and any desired toppings, such as shredded cheese, avocado, sour cream, or tortilla strips.
Enjoy your flavorful chicken fajita soup!