Name: Fajita Soup
Prep time: 15 min
Cook time: 35 min
Yield: 8 servings
Ingredients: 1 tablespoon extra virgin olive oil; 1 large onion, chopped; 2 large bell peppers, chopped (I used 1 red and 1 orange, but any combo will work); 3 garlic cloves minced; 1 - 4oz can chopped green chiles; 1 tablespoon chili powder; 2 teaspoons ground cumin; 1 teaspoon salt; 1 teaspoon black pepper; 4 cups chicken stock; 4 cups shredded chicken (I used rotisserie chicken with the skin removed); 3 cupsRestaurant Style Black Beans or 1 -15 oz can of black beans; 1 tablespoon fresh cilantro, chopped (optional); Tortilla Chips; Shredded Cheese; Sour Cream; Additional Cilantro

The high today in the Houston Area is 84. I cannot believe it as I sit here and write it, it is going to be in the mid 80’s in February. Gotta love Texas weather.

Even though it is starting to warm up a little The Hubby and I are still is soup mode and this soup definately hits the spot.

Not your mama’s chicken soup

Don’t get me wrong I am all about my mama’s chicken soup. It is delicious, but sometimes I like to change it up a bit and this Chicken Fajita Soup is one of my favorites.

This soup brings together all my favorites from traditional fajitas into a light but still hearty soup. There are some bell peppers, onions, green chilies (for a little heat), beans and of course chicken. I went with rotisserie chicken because I love rotisserie chicken and it just makes it so easy. I love easy when it comes to dinner.

If you wanted to roast your own chicken feel free…it would make it that much better.

Soup in no time

The best part about this soup is that you can have it on the table in just about 30 minutes. Yep, you read the right. This really is a perfect option for the busiest of weeks.

MJ

8 servings

Fajita Soup

A hearty soup that is loaded with all your favorite flavors of fajitas, making this a soup everyone is sure to love.

15 minPrep Time

35 minCook Time

50 minTotal Time

Save Recipe

Print Recipe

My Recipes My Lists My Calendar

Ingredients

1 tablespoon extra virgin olive oil

1 large onion, chopped

2 large bell peppers, chopped (I used 1 red and 1 orange, but any combo will work)

3 garlic cloves minced

1 - 4oz can chopped green chiles

1 tablespoon chili powder

2 teaspoons ground cumin

1 teaspoon salt

1 teaspoon black pepper

4 cups chicken stock

4 cups shredded chicken (I used rotisserie chicken with the skin removed)

3 cups Restaurant Style Black Beans or 1 -15 oz can of black beans

1 tablespoon fresh cilantro, chopped (optional)

Optional Toppings

Tortilla Chips

Shredded Cheese

Sour Cream

Additional Cilantro

Directions

In a stockpot heat olive oil over medium heat

Stir in onion and bell peppers, cooking until they just begin to soften, about 4-5 minutes

Stir in garlic, green chilies, chili powder, cumin, salt & pepper, cooking for another 2-3 minutes

Stir in chicken stock and bring to a boil

Reduce heat to a simmer and stir in chicken and beans

Continue to cook for another 25-30 minutes

Stir in cilantro just before serving

Serve with any additional toppings you desire

Notes

Each serving is 4 WW Smart Points

Nutritional Info

Calories 173 - Calories from Fat 36 - Total Fat 4 g - Saturated Fat 0.8 g - Monounsaturated Fat 1.9 g - Polyunsaturated Fat 1.3 g - Trans Fat 0 g - Cholesterol 42 g - Sodium 705 mg - Potassium 149 mg - Total Carbohydrate 14 g - Dietary Fiber 4 g - Sugars 3 g - Protein 21 g

Vitamin A 32 % - Vitamin C 133 % - Calcium 2 % - Iron 0 %

https://sparklesnsprouts.com/2017/02/27/it-is-still-soup-season/

All images are the property of Sparkles n Sprouts, to use image please contact the webmaster at michelle@sparklesnsprouts.com

Make it yours

If you wanted to add more heat throw in a dash of cayenne, or some jalapeño peppers. You could also add in some corn, pinto beans instead of the black beans or leave them out all together.

You really can make this soup fir your families needs (& likes) in no time.