Chicken Fajita Soup

• portions: 6 servings
• temps total: 45 minutes

Ingrédients

1 tablespoon extra-virgin olive oil

1 cup chopped yellow onion

1 cup chopped red bell pepper

1 cup chopped yellow bell pepper

1½ tablespoons minced garlic

2½ teaspoons chili powder

1½ teaspoons ground cumin

1 teaspoon smoked paprika

½ teaspoon dried oregano

½ teaspoon salt

4 cups reduced-sodium chicken broth

2 (14.5-ounce) cans fire-roasted diced tomatoes, undrained

1 (15-ounce) can no-salt-added black beans, rinsed

⅓ cup chopped fresh cilantro

2 tablespoons lime juice

2 cups shredded rotisserie chicken

3 tablespoons reduced-fat sour cream

6 tablespoons tricolor tortilla strips

1 avocado, sliced

Instructions

Heat 1 tablespoon oil in a large pot over medium heat. Add 1 cup each onion, red bell pepper and yellow bell pepper; cook, stirring occasionally, until softened, about 5 minutes. Add 1½ tablespoons garlic, 2½ teaspoons chili powder, 1½ teaspoons cumin, 1 teaspoon paprika and ½ teaspoon each oregano and salt; continue cooking, stirring constantly, until fragrant, 1 to 2 minutes.

Stir in 4 cups broth, 2 cans undrained tomatoes, 1 can rinsed black beans, ⅓ cup cilantro and 2 tablespoons lime juice; reduce heat to medium-low and simmer, uncovered and stirring occasionally, until the flavors meld, about 20 minutes. Stir in 2 cups shredded chicken; simmer, undisturbed, for 5 minutes.

Ladle the soup into 6 bowls. Divide 3 tablespoons sour cream, 6 tablespoons tortilla strips and avocado slices among the bowls before serving.

Nutrition

• Calories: 312 kcal
• Lipides Totaux: 11 g
• Lipides Saturés: 2 g
• Lipides Insaturés: 8 g
• Acides Gras Trans: 0 g
• Cholestérol: 42 mg
• Sodium: 485 mg
• Glucides Totaux: 31 g
• Fibres Diététiques: 10 g
• Sucres Totaux: 7 g
• Protéines: 25 g