Skinny Chicken Fajita Soup (Printable)

Light and flavorful soup with chicken, zucchini, bell peppers, and fajita spices for a healthy, comforting dish.

# What You’ll Need:

→ Proteins

01 - 2 medium boneless, skinless chicken breasts (about 14 oz), sliced thinly

→ Vegetables

02 - 1 large yellow onion, thinly sliced
03 - 1 red bell pepper, thinly sliced
04 - 1 yellow bell pepper, thinly sliced
05 - 1 medium green zucchini, halved lengthwise and sliced
06 - 2 cloves garlic, minced
07 - 1 can (14 oz) diced tomatoes, with juices

→ Liquids

08 - 4 cups low-sodium chicken broth

→ Spices & Seasonings

09 - 1 tablespoon olive oil
10 - 1 teaspoon ground cumin
11 - 1 teaspoon chili powder
12 - 1 teaspoon smoked paprika
13 - 1/2 teaspoon dried oregano
14 - 1/2 teaspoon salt, adjusted to taste
15 - 1/4 teaspoon black pepper
16 - 1/8 teaspoon cayenne pepper, optional for heat
17 - Juice of 1 lime
18 - 2 tablespoons fresh cilantro, chopped, plus additional for garnish

# Directions:

01 - Heat olive oil in a large soup pot over medium heat. Add the sliced onion and sauté for 3 minutes until softened.
02 - Add the minced garlic, sliced bell peppers, and zucchini, then cook for another 4 minutes, stirring occasionally.
03 - Stir in the cumin, chili powder, smoked paprika, oregano, salt, black pepper, and cayenne pepper if using. Cook for 1 minute until fragrant.
04 - Add the sliced chicken breasts and cook, stirring frequently, for 2 to 3 minutes until the chicken begins to turn opaque.
05 - Pour in the diced tomatoes with their juices and the chicken broth. Bring the mixture to a gentle boil.
06 - Reduce heat to a simmer and cook uncovered for 15 to 18 minutes, or until the chicken is cooked through and vegetables are tender.
07 - Remove from heat. Stir in lime juice and chopped fresh cilantro. Taste and adjust seasoning as desired.
08 - Ladle into bowls and garnish with additional cilantro if desired. Serve with lime wedges or sliced avocado.

# Expert Tips:

01 -
  • It delivers genuine fajita flavor without the heavy cream or oil, so you feel genuinely satisfied, not deprived.
  • The whole thing comes together in 45 minutes, making it perfect for weeknight dinners when you're too tired for complexity.
  • It tastes even better the next day, which means meal prep becomes something you actually want to do.
02 -
  • Don't skip the blooming of spices—that one minute of cooking them in the oil is what separates a flavorful soup from a spicy soup, and there's a real difference.
  • Fresh lime juice added at the end is irreplaceable; bottled lime juice tastes metallic and flat by comparison, and it's worth squeezing two limes to get it right.
03 -
  • Slice the chicken as thin as possible because it'll cook faster and absorb more of the broth's flavor instead of staying tough and separate.
  • Always taste and adjust lime juice and salt at the very end because both can be hidden until you taste the finished product, then suddenly obvious.
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