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Photo:Photographer: Morgan Hunt Glaze, Food Stylist: Margaret Monroe Dickey, Prop Stylist: Priscilla Montiel
Photographer: Morgan Hunt Glaze, Food Stylist: Margaret Monroe Dickey, Prop Stylist: Priscilla Montiel
Active Time:45 minsTotal Time:45 minsServings:6Jump to Nutrition Facts
Active Time:45 minsTotal Time:45 minsServings:6
Active Time:45 mins
Active Time:
45 mins
Total Time:45 mins
Total Time:
Servings:6
Servings:
6
Jump to Nutrition Facts
Jump to recipe
Tips from the EatingWell Test Kitchen
These are the key tips we learned while developing and testing this recipe in our Test Kitchen to make sure it works, tastes great and is good for you too!
Nutrition Notes
Cook Mode(Keep screen awake)Ingredients1tablespoonextra-virgin olive oil1cupchopped yellow onion1cupchopped red bell pepper1cupchopped yellow bell pepper1½tablespoonsminced garlic2½teaspoonschili powder1½teaspoonsground cumin1teaspoonsmoked paprika½teaspoondried oregano½teaspoonsalt4cupsreduced-sodium chicken broth2(14.5-ounce) cansfire-roasted diced tomatoes, undrained1(15-ounce) canno-salt-added black beans, rinsed⅓cupchopped fresh cilantro2tablespoonslime juice2cupsshredded rotisserie chicken3tablespoonsreduced-fat sour cream6tablespoonstricolor tortilla strips1avocado, sliced
Cook Mode(Keep screen awake)
Ingredients
1tablespoonextra-virgin olive oil
1cupchopped yellow onion
1cupchopped red bell pepper
1cupchopped yellow bell pepper
1½tablespoonsminced garlic
2½teaspoonschili powder
1½teaspoonsground cumin
1teaspoonsmoked paprika
½teaspoondried oregano
½teaspoonsalt
4cupsreduced-sodium chicken broth
2(14.5-ounce) cansfire-roasted diced tomatoes, undrained
1(15-ounce) canno-salt-added black beans, rinsed
⅓cupchopped fresh cilantro
2tablespoonslime juice
2cupsshredded rotisserie chicken
3tablespoonsreduced-fat sour cream
6tablespoonstricolor tortilla strips
1avocado, sliced
DirectionsHeat 1 tablespoon oil in a large pot over medium heat. Add 1 cup each onion, red bell pepper and yellow bell pepper; cook, stirring occasionally, until softened, about 5 minutes. Add 1½ tablespoons garlic, 2½ teaspoons chili powder, 1½ teaspoons cumin, 1 teaspoon paprika and ½ teaspoon each oregano and salt; continue cooking, stirring constantly, until fragrant, 1 to 2 minutes.Photographer: Morgan Hunt Glaze, Food Stylist: Margaret Monroe Dickey, Prop Stylist: Priscilla MontielStir in 4 cups broth, 2 cans undrained tomatoes, 1 can rinsed black beans, ⅓ cup cilantro and 2 tablespoons lime juice; reduce heat to medium-low and simmer, uncovered and stirring occasionally, until the flavors meld, about 20 minutes. Stir in 2 cups shredded chicken; simmer, undisturbed, for 5 minutes.Photographer: Morgan Hunt Glaze, Food Stylist: Margaret Monroe Dickey, Prop Stylist: Priscilla MontielLadle the soup into 6 bowls. Divide 3 tablespoons sour cream, 6 tablespoons tortilla strips and avocado slices among the bowls before serving.Photographer: Morgan Hunt Glaze, Food Stylist: Margaret Monroe Dickey, Prop Stylist: Priscilla MontielFrequently Asked QuestionsAbsolutely. In addition to using no-chicken broth and subbing tofu in place of the chicken, you can add in an extra can of beans or some chopped sweet potato.This soup is a complete meal, with an ample serving of chicken and vegetables, but if you want side dishes, add a leafy green salad and askillet cornbread. If you’re serving guests, a basket of warm tortilla chips along with ourGreen Tomato SalsaandTequila Guacamolewill go over well.Absolutely. The best part about chicken fajita soup is that it tastes even better the longer it sits, so make a big batch and eat it throughout the week. Refrigerate leftovers in an airtight container for up to 5 days.EatingWell.com, September 2024
Directions
Heat 1 tablespoon oil in a large pot over medium heat. Add 1 cup each onion, red bell pepper and yellow bell pepper; cook, stirring occasionally, until softened, about 5 minutes. Add 1½ tablespoons garlic, 2½ teaspoons chili powder, 1½ teaspoons cumin, 1 teaspoon paprika and ½ teaspoon each oregano and salt; continue cooking, stirring constantly, until fragrant, 1 to 2 minutes.Photographer: Morgan Hunt Glaze, Food Stylist: Margaret Monroe Dickey, Prop Stylist: Priscilla MontielStir in 4 cups broth, 2 cans undrained tomatoes, 1 can rinsed black beans, ⅓ cup cilantro and 2 tablespoons lime juice; reduce heat to medium-low and simmer, uncovered and stirring occasionally, until the flavors meld, about 20 minutes. Stir in 2 cups shredded chicken; simmer, undisturbed, for 5 minutes.Photographer: Morgan Hunt Glaze, Food Stylist: Margaret Monroe Dickey, Prop Stylist: Priscilla MontielLadle the soup into 6 bowls. Divide 3 tablespoons sour cream, 6 tablespoons tortilla strips and avocado slices among the bowls before serving.Photographer: Morgan Hunt Glaze, Food Stylist: Margaret Monroe Dickey, Prop Stylist: Priscilla MontielFrequently Asked QuestionsAbsolutely. In addition to using no-chicken broth and subbing tofu in place of the chicken, you can add in an extra can of beans or some chopped sweet potato.This soup is a complete meal, with an ample serving of chicken and vegetables, but if you want side dishes, add a leafy green salad and askillet cornbread. If you’re serving guests, a basket of warm tortilla chips along with ourGreen Tomato SalsaandTequila Guacamolewill go over well.Absolutely. The best part about chicken fajita soup is that it tastes even better the longer it sits, so make a big batch and eat it throughout the week. Refrigerate leftovers in an airtight container for up to 5 days.
Heat 1 tablespoon oil in a large pot over medium heat. Add 1 cup each onion, red bell pepper and yellow bell pepper; cook, stirring occasionally, until softened, about 5 minutes. Add 1½ tablespoons garlic, 2½ teaspoons chili powder, 1½ teaspoons cumin, 1 teaspoon paprika and ½ teaspoon each oregano and salt; continue cooking, stirring constantly, until fragrant, 1 to 2 minutes.
Stir in 4 cups broth, 2 cans undrained tomatoes, 1 can rinsed black beans, ⅓ cup cilantro and 2 tablespoons lime juice; reduce heat to medium-low and simmer, uncovered and stirring occasionally, until the flavors meld, about 20 minutes. Stir in 2 cups shredded chicken; simmer, undisturbed, for 5 minutes.
Ladle the soup into 6 bowls. Divide 3 tablespoons sour cream, 6 tablespoons tortilla strips and avocado slices among the bowls before serving.
Frequently Asked QuestionsAbsolutely. In addition to using no-chicken broth and subbing tofu in place of the chicken, you can add in an extra can of beans or some chopped sweet potato.This soup is a complete meal, with an ample serving of chicken and vegetables, but if you want side dishes, add a leafy green salad and askillet cornbread. If you’re serving guests, a basket of warm tortilla chips along with ourGreen Tomato SalsaandTequila Guacamolewill go over well.Absolutely. The best part about chicken fajita soup is that it tastes even better the longer it sits, so make a big batch and eat it throughout the week. Refrigerate leftovers in an airtight container for up to 5 days.
Frequently Asked Questions
Absolutely. In addition to using no-chicken broth and subbing tofu in place of the chicken, you can add in an extra can of beans or some chopped sweet potato.
This soup is a complete meal, with an ample serving of chicken and vegetables, but if you want side dishes, add a leafy green salad and askillet cornbread. If you’re serving guests, a basket of warm tortilla chips along with ourGreen Tomato SalsaandTequila Guacamolewill go over well.
Absolutely. The best part about chicken fajita soup is that it tastes even better the longer it sits, so make a big batch and eat it throughout the week. Refrigerate leftovers in an airtight container for up to 5 days.
EatingWell.com, September 2024
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Nutrition Facts(per serving)312Calories11gFat31gCarbs25gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
Carrie Myers, M.S.
andLinda Frahm
Linda Frahm
