While I absolutely love Italian food, Mexican comes in a very close second and a good chicken fajita is high up on my “favorite dishes”list. This soup, inspired by one found on Eating Bird Food, was a hit with my family and the recipe was even requested by a family member so it can be made again. I could eat this soup every day- it’s that good.
3 Bell Peppers, colors of your choice
1 medium onion, chopped
1 cup salsa
2 cloves garlic
1 Lime Juiced
4 cups low-sodium vegetable or chicken broth
1½ pound Chicken Breasts or Skinless Boneless Thighs (replace with Chickpeas or Beans for Vegetarian Soup)
1 teaspoon olive oil
1 teaspoon cumin
1 teaspoon paprika
Salt & Pepper to taste
Optional items: chili powder, red chili flakes, avocado, jalapeño slices, cilantro, tortilla chips, limes and cheese.
Put all ingredients into a slow cooker and cook for 3-4 hours on high or 6 hours on low. Be creative with your ingredients! If you feel like I have missed anything, add it and let me know by using #jtmfajitasoup on your recipe! Since there was a possibility that my dish would be served to kids, I left it quite mild. You can add more spice to the dish by choosing a hot salsa, adding jalapeno peppers or including chili powder. It’s really up to you how spicy it turns out!
As soon as your chicken is cooked through, it is ready to serve. I will be honest, it was the first time I had put chicken that was uncooked in my slow cooker and was skeptical about having it cook with the other ingredients but it was delicious. I took the chicken out to shred it a bit more before serving and because it cooks with all of the other ingredients, it ends up being super moist.
Serve with slices of lime and/or tortilla chips on the side. I also added shredded cheese which made it resemble a chili dish and believe me, if you are a fan of avocado, make sure you put slices of avocado directly in the soup. It tastes amazing.
Enjoy and thank you for reading!