Mexican Chicken Fajita Soup with Chef Victoria Love.

chicken breast

🥗Healthier: turkey breast

💰Cheaper: chicken thighs

Chicken thighs are often less expensive and more flavorful.

canned tomatoes

🥗Healthier: fresh tomatoes

💰Cheaper: canned crushed tomatoes

Canned crushed tomatoes are often more affordable and convenient.

tortilla chips

🥗Healthier: baked tortilla chips

💰Cheaper: crackers

Baked tortilla chips can be healthier, while crackers are a cheaper alternative.

black beans

🥗Healthier: kidney beans

💰Cheaper: pinto beans

Pinto beans are typically less expensive and can be used in the same way.

Heat 2 tablespoons of canola oil in a large pot over medium-high heat.

Cut 1 pound of chicken breast into long thin strips and add to the pot, spreading it out to brown.

Cook the chicken for about 10 minutes, stirring until browned.

Add the fajita seasoning packet to the browned chicken and stir to coat.

Add 2 large onions, 1 red bell pepper, 1 yellow bell pepper, and 1 jalapeno to the pot and sauté for about 5 minutes.

Pour in 14 ounces of chicken broth and 2 cans of fire roasted diced tomatoes with juices; stir to combine.

Add 2 cans of black beans and stir everything together.

Add 4 cups of water and bring the mixture to a boil.

Simmer the soup for about 45 minutes.

Just before serving, stir in 1 bunch of chopped cilantro and cook for an additional 5 minutes.

Serve hot topped with sour cream and tortilla chips, and add a dash of hot sauce to taste.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens