Chicken Fajita Soup Bowl (Print Version)
# Ingredients:
→ Base
01 -
1 tablespoon olive oil
02 -
1 cup diced onion
03 -
2 cups diced bell peppers
04 -
1 tablespoon chopped garlic
→ Seasonings
05 -
1 teaspoon kosher salt
06 -
Freshly ground black pepper to taste
07 -
1.5 teaspoons ground cumin
08 -
1.5 teaspoons chili powder
09 -
0.25 teaspoon cayenne pepper
→ Soup Body
10 -
450 grams canned refried beans
11 -
411 grams canned petite diced tomatoes with juice
12 -
227 grams canned tomato sauce
13 -
950 milliliters chicken broth
14 -
170 grams frozen corn
15 -
3 cups cooked chicken, diced or shredded
→ Garnishes (Optional)
16 -
Fresh lime juice
17 -
Sour cream
18 -
Tortilla chips
19 -
Chopped fresh cilantro
# Instructions:
01 -
Heat olive oil in a large soup pot or Dutch oven over medium heat. Add diced onion and bell peppers and cook for 5 minutes until vegetables are softened.
02 -
Add chopped garlic, kosher salt, black pepper, ground cumin, chili powder, and cayenne pepper. Stir thoroughly to coat the vegetables with the spices.
03 -
Stir in the refried beans followed by the petite diced tomatoes with juice, tomato sauce, chicken broth, and frozen corn. Mix to combine.
04 -
Add diced or shredded cooked chicken to the pot. Bring the mixture to a simmer over medium heat. Cook for 20 minutes, stirring frequently to prevent beans from sticking.
05 -
Taste and adjust seasoning if necessary. Ladle into bowls and garnish with a squeeze of fresh lime juice, sour cream, tortilla chips, and chopped cilantro as desired.
# Notes:
01 -
Stir often during simmering to prevent the beans from settling at the bottom and burning.