Fajita Soup
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A light, brothy soup loaded with shredded chicken, beans, corn, and charred peppers in a cumin-spiced tomato base. Topped with fresh cilantro and avocado, it's healthy and full of fajita flavor.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 5- 1 Tablespoon olive oil
- 1 onion (, chopped)
- 1 bell pepper (, chopped)
- 2 cloves garlic (, minced)
- 14.5 ounce can diced tomatoes with green chilies
- 1 chipotle chili in adobo sauce PLUS 1 Tablespoon sauce from the can ((or more, for more heat))
- 2 teaspoons ground cumin
- 1/2 teaspoon Dried oregano
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- salt and freshly ground black pepper
- 1 pound boneless skinless chicken breasts (, or add leftover cooked chicken (like rotisserie) at the end)
- 5 cups low-sodium chicken broth
- 1 cup frozen corn
- 15 ounce can black beans (, drained and rinsed)
- 1 avocado (, for topping)
- 1/2 cup fresh cilantro (for topping)
- tortillas (, optional, for serving)
At a glance
PER SERVING · TIME 30M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 20m
- Sodium
- 1441mg
- Total sugar
- 7g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1184mg
- Calcium
- 106mg
- Iron
- 4mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 1441MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.