Chicken Fajita Soup

• servings: 8 servings
• active time: 5 minutes
• total time: 5 minutes

Ingredients

2 tablespoons olive oil

1 cup chopped onion

2 cups chopped bell pepper

1 jalapeño (seeded and diced)

3 garlic cloves (minced)

1 tablespoon chili powder

2 teaspoons each: paprika (cumin, garlic powder, onion powder)

1 teaspoon salt

2 pounds chicken breast

1 (10 ounce can) tomatoes with green chilis undrained

32 ounces chicken broth

1 ½ tablespoon chipotle adobo sauce (link below)

2 tablespoons lime juice *start with half a lime and taste test

Directions

In a pot on medium high heat, add oil. Toss in the onion, bell pepper, and jalapeno. Sauté until veggies are softened.

Add in the garlic and seasonings and cook until garlic is fragrant.

Place chicken breasts into the pot as well as your canned goods, broth, chipotle, and juice from half of a lime. Stir and allow to simmer for 30 minutes.

Remove chicken from the soup and shred on a plate. Add back to the soup, stir, and serve.

Nutrition

• Serving Size: 1.25 cups
• Calories: 214 kcal
• Total Fat: 7.1 g
• Cholesterol: 85 mg
• Sodium: 851.2 mg
• Total Carbohydrate: 9 g
• Dietary Fiber: 2.4 g
• Total Sugars: 3.9 g
• Protein: 27.8 g