I decided it was time for a fiesta. No reason really, I just felt like making something to help the transition from winter to spring get here faster (as if making mexican food would do the trick). Seems to have worked as the forecast says temperatures in the 60s later this week.
Chicken Fajita Soup is chicken fajitas in a bowl. Add some fun garnishes and you have a one dish meal. No taking out 5+ bowls for all the “stuff” or fussing to make your own fajita (picture an infomercial where everything goes wrong before you try the chicken fajita soup invention). Just a bowl and you, and perhaps some quesadillas on the side.
It’s spicy, salty, and perfect for this time of year- lower in calories and fat than most winter soups. After all, spring is around the corner and that means summer will soon follow…and your bathing suit.
- 1 tablespoon extra-virgin olive oil
- 1 1/2 pounds chicken tenders
- 1 tablespoon coriander
- 1 teaspoon cayenne pepper
- Salt and ground black pepper
- 1 large onion, quartered and thinly sliced
- 1 large bell pepper, quartered and thinly sliced
- 1 (28-ounce) can fire roasted diced tomatoes
- 1 quart chicken broth
- 1 bag white corn tortilla chips
- Several slices pepper Jack cheese (or shredded)
- 1 avocado
- 1 lime, juiced
- 1/4 cup fresh cilantro leaves, chopped
- sour cream
Pour olive oil in a large dutch oven over medium heat. Add chicken and begin to brown. Add coriander, salt and pepper to taste, onions, and bell pepper.
Cook 8 to 10 minutes, stirring frequently. Remove chicken and shred or dice. Place back in pot. Add the tomatoes and stock. Heat for an additional 10 minutes or longer.
When ready to serve, crush 1/4 cup tortilla chips per bowl. Top the chips with some of the diced cheese. Dice the avocado and toss with lime juice. Ladle soup into the bowls, on top of the chips. Garnish with sour cream, avocado, cilantro and additional cheese.