Chicken Fajita Soup


Spice blend:
2 teaspoons chili powder ( for more heat use 1 teaspoon Chipotle chili powder)
1 teaspoons ground cumin
1 teaspoon dried oregano
1/2 teaspoon cracked black pepper
1/4 teaspoon kosher salt
2 tablespoons packet fajita seasoning

1 tablespoon canola oil, divided
1 pound chicken tenders
1 cup chopped sweet onion
1 cup chopped red, yellow or green bell pepper
2 cloves garlic, minced
1 ½ cups frozen corn
1 can black beans, drained and rinsed
1 (32-ounce) carton fat-free, less-sodium chicken broth
2 (14-ounce) can fire-roasted diced tomatoes, undrained
2 tablespoons fresh lime juice (about 1 lime)
1 ½ tablespoons cilantro, chopped

Baked corn chips
Chopped fresh cilantro
Chopped green onions
Queso fresco, crumbled
Avocado sprinkled with lime juice
Chopped Jalapeño pepper
Reduced fat sour cream


1. If not using prepared fajita seasoning prepare spice blend by combining first 5 ingredients in a small bowl.
2. To prepare soup, heat 2 teaspoons oil in a large nonstick saucepan over medium-high heat. Add chicken; sprinkle half of spice blend over chicken. Sauté 8 minutes or until done; cool. Chop chicken; set aside.
3. Heat remaining 1 teaspoon oil in pan over medium-high heat; add onion, bell peppers, and garlic. Sprinkle vegetable mixture with remaining spice blend; sauté 8 minutes or until vegetables are tender. Stir in chicken, corn, black beans, broth, and tomatoes; bring to a boil. Reduce heat; simmer 15 minutes. Add lime juice and cilantro
5. Ladle into bowls and add toppings as desired.
Yield: 6 servings
*Without toppings: 218 calories; 3 grams fat
*With ½ ounce baked corn chips, 2 TBSP Queso fresco, 2 TBSP Avocado, 2 TBSP light sour cream: 388 calories; 12.75 grams fat
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