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Easy Chicken Fajita Soup with Peppers and Corn

Chicken fajita soup with peppers and corn cooks in a Dutch oven with tender shredded chicken, beans, and fire-roasted tomatoes. Lime juice and fresh cilantro add a bright finish to this easy, hearty soup.
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Prep Time 15 minutes
Cook Time 33 minutes
Total Time 48 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Tex-Mex
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 lb chicken breasts boneless, skinless
  • 1 tsp kosher salt
  • 0.5 tsp black pepper
  • 1 tbsp olive oil
  • 1 yellow onion medium, diced
  • 2 bell peppers any color, cored and diced
  • 3 cloves garlic minced
  • 1 tbsp chili powder
  • 1 tsp ground cumin
  • 1 tsp paprika
  • 6 cups low-sodium chicken broth
  • 1 can (14.5 oz) diced tomatoes fire-roasted, with their juices
  • 1 can (15 oz) corn drained
  • 1 can (15 oz) black beans drained and rinsed
  • 2 tbsp fresh lime juice
  • 0.25 cup fresh cilantro chopped

Equipment

  • 1 6-quart Dutch oven

Method
 

  1. Pat the chicken dry and season it on both sides with the salt and pepper.
  2. Heat the olive oil in a 6-quart Dutch oven over medium-high heat.
  3. Brown the chicken for 3 to 4 minutes per side, then transfer it to a plate.
  4. Add the onion and bell peppers to the pot and cook over medium heat for 5 to 6 minutes, stirring occasionally, until softened.
  5. Stir in the garlic, chili powder, cumin, and paprika and cook for 30 seconds, until fragrant.
  6. Pour in the chicken broth and tomatoes, then add the corn, black beans, and browned chicken.
  7. Bring the soup to a boil, reduce the heat to maintain a gentle simmer, and cook uncovered for 15 to 20 minutes, until the chicken reaches 165°F in the thickest part.
  8. Transfer the chicken to a cutting board and shred it with two forks.
  9. Return the chicken to the pot and stir in the lime juice and cilantro.
  10. Simmer for 2 minutes before serving.

Notes

For easy shredding, shred the chicken while it is still warm. Refrigerate leftovers for up to 4 days or freeze for up to 3 months; boneless, skinless chicken thighs can replace the breasts.