Chicken Fajita Soup

Chicken fajita soup with bell peppers, black beans, tomatoes, corn, and taco seasoning, simmered on the stovetop for an easy weeknight meal.

Prep: 15 min · Cook: 35 min · Yield: 6 · Method: Stovetop

Ingredients

• 2 tablespoons olive oil
• 1 medium yellow onion
• 2 medium bell peppers
• 3 cloves garlic
• 1.5 pounds chicken breasts, boneless, skinless
• 28 ounces diced tomatoes
• 15 ounces black beans
• 1.5 cups corn kernels
• 6 cups chicken broth
• 2 tablespoons taco seasoning
• 0.5 teaspoon kosher salt
• 2 tablespoons lime juice

Cooking instructions

1. Heat the olive oil in a large pot over medium heat. Add the onion and bell peppers and cook until softened, about 5 minutes. Add the garlic and cook for 30 seconds. (about 6 min) — Medium heat
2. Add the chicken breasts, diced tomatoes, black beans, corn, chicken broth, taco seasoning, and salt. Bring to a boil, then reduce the heat and simmer uncovered until the chicken reaches 165°F in the thickest part, 18 to 22 minutes. (about 22 min) — Simmer
3. Transfer the chicken to a plate and shred it with two forks. Return the shredded chicken to the pot and simmer for 2 minutes. Stir in the lime juice and serve hot. (about 4 min) — Low heat