Chicken Fajita Soup

Drescription

This chicken fajita soup combines the vibrant, smoky flavors of traditional fajitas with the comforting warmth of a soup. This versatile dish is perfect for a cozy dinner, and can be easily adjusted to suit your preferences. To kick up the heat, add a chopped jalapeño to the veggie mixture. You can swap out the rotisserie chicken for another protein like leftover steak, or make it vegetarian by using no-chicken broth and subbing tofu in place of the chicken.

Ingredients

• 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

Directions

1. 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.
2. 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.
3. Ladle the soup into 6 bowls. Divide 3 tablespoons sour cream, 6 tablespoons tortilla strips and avocado slices among the bowls before serving.