Skinny One-Pot Chicken Fajita (Print Version)

Light chicken soup featuring zucchini, peppers, and fajita spices for a healthy, comforting dish.

# Ingredient List:

→ Proteins

01 - 2 medium boneless, skinless chicken breasts (approximately 14 oz), sliced thinly

→ Vegetables

02 - 1 large yellow onion, thinly sliced
03 - 1 red bell pepper, thinly sliced
04 - 1 yellow bell pepper, thinly sliced
05 - 1 medium green zucchini, halved lengthwise and sliced
06 - 2 cloves garlic, minced
07 - 1 can (14 oz) diced tomatoes with juices

→ Liquids

08 - 1 quart low-sodium chicken broth

→ Spices & Seasonings

09 - 1 tablespoon olive oil
10 - 1 teaspoon ground cumin
11 - 1 teaspoon chili powder
12 - 1 teaspoon smoked paprika
13 - 1/2 teaspoon dried oregano
14 - 1/2 teaspoon salt, adjusted to taste
15 - 1/4 teaspoon black pepper
16 - 1/8 teaspoon cayenne pepper, optional for heat
17 - Juice of 1 lime
18 - 2 tablespoons fresh cilantro, chopped, plus additional for garnish

# Steps:

01 - Heat olive oil in a large soup pot over medium heat. Add sliced onion and sauté for 3 minutes until softened and translucent.
02 - Add minced garlic, sliced bell peppers, and sliced zucchini. Cook for 4 minutes, stirring occasionally, until vegetables begin to soften.
03 - Stir in ground cumin, chili powder, smoked paprika, dried oregano, salt, black pepper, and cayenne pepper if using. Cook for 1 minute until fragrant.
04 - Add sliced chicken breasts and cook, stirring frequently, for 2 to 3 minutes until the chicken becomes opaque on the surface.
05 - Pour in diced tomatoes with juices and chicken broth. Bring mixture to a gentle boil, stirring occasionally.
06 - Reduce heat to a simmer and cook uncovered for 15 to 18 minutes, or until chicken is cooked through and vegetables are tender.
07 - Remove from heat. Stir in lime juice and chopped fresh cilantro. Taste and adjust seasoning as desired.
08 - Ladle soup into bowls and garnish with additional fresh cilantro. Serve immediately.

# Helpful Hints:

01 -
  • It tastes indulgent but won't weigh you down - all those fajita spices and bright lime make you forget there's barely any oil involved.
  • Ready in 45 minutes from start to finish - no waiting around, just actual comfort food on a random weeknight.
  • The vegetables stay crisp and colorful - they don't turn into mush like in heavier soups, so every spoonful feels fresh.
02 -
  • Don't skip toasting the spices in the hot oil - this one minute transforms them from flat and dusty to vibrant and deep, and it's the difference between good soup and soup that tastes like real fajitas.
  • Add the lime juice at the very end, not before - I learned this the hard way when I added it too early and the acid cooked out some of the broth's brightness; finish with it always.
  • Slice everything thinly and uniformly - uneven cuts mean some vegetables will be crunchy while others are mushy, and thin slices let you eat the soup with a regular spoon instead of wrestling with chunks.
03 -
  • Prep all your vegetables before you start cooking - once the pot is hot, everything moves quickly, and you don't want to be chopping peppers while your onions are burning.
  • If your broth is overly salty, add a peeled potato while the soup simmers and remove it before serving - it absorbs excess salt without changing the flavor.
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