Chicken Fajita Soup With Green Chiles & Fire Roasted Tomatoes

Chicken Fajita Soup With Green Chiles & Fire Roasted Tomatoes

Nothing sounds better than a hot bowl of soup on a winter day. This flavourful fajita soup is no-fuss, and ready in no time! Serve with fresh cilantro, diced avocado, and crushed Siete No Salt Tortilla Chips for texture and crunch!



Serves 6

Net Carbs per serving (soup only): 7g



2 chicken breasts, cubed (about 1 pound)

1 package fajita seasoning

1 tablespoon chili powder

½ teaspoon salt

2 tablespoons avocado oil

1 small onion, peeled and diced

2 large cloves garlic, minced

4 cups chicken broth

1-400ml can fire roasted tomatoes

1 tablespoon tomato paste

1-125ml can green chiles

1 red pepper, seeded and diced

1 green pepper, seeded and diced

juice of 1 lime

salt to taste



Chopped cilantro

Diced avocado

Crushed No Salt Siete Tortilla Chips



1. Place the cubed chicken in a bowl and sprinkle with the fajitas seasoning, chili powder, and salt. Mix well.

2. Heat the oil in a large pot over medium-high heat. Add the seasoned cubed chicken and cook until browned on all sides. Add the onion and garlic and cook for 2-3 minutes, until fragrant and slightly softened. Add the chicken broth, tomatoes, tomato paste, and green chilies. Bring to a simmer, cover, and allow the soup to simmer for 20-25 minutes.

3. Add the red and green peppers along with the lime juice. Simmer just long enough for the peppers to soften, 6-8 minutes. Season with salt to taste, and serve with cilantro, avocado, and crushed Siete No Salt Tortilla Chips.


Note: This sound freezes well and makes for fantastic leftovers.


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