This delightful dish combines the rich flavors of chicken fajitas with the comforting, smooth texture of soup, making it a perfect meal for any night of the week. The vibrant colors from bell peppers and spices not only make it visually appealing but also infuse it with a kick of flavor.
Ingredients
Scale:
1 lb boneless, skinless chicken breasts
1 tablespoon olive oil
1 medium onion, diced
2 cloves garlic, minced
1 red bell pepper, diced
1 green bell pepper, diced
1 yellow bell pepper, diced
1 teaspoon ground cumin
1 teaspoon chili powder
½ teaspoon paprika
4 cups chicken broth
1 cup heavy cream
1 cup corn (fresh, canned, or frozen)
Salt and pepper to taste
Fresh cilantro, chopped (for topping)
Avocado, diced (for topping)
Shredded cheese (cheddar or Mexican blend) (for topping)
Lime wedges (for topping)
Instructions
In a large pot, heat the olive oil over medium-high heat. Add the diced onion and sauté for about 3-4 minutes, or until softened and translucent.
Add the minced garlic and diced bell peppers. Cook for an additional 5 minutes, stirring occasionally, until the peppers are tender but still vibrant in color.
Season the mixture with cumin, chili powder, paprika, salt, and pepper. Stir well to combine the spices with the vegetables.
Cut the chicken breasts into bite-sized pieces and add to the pot. Sauté for about 5-7 minutes until the chicken is browned on all sides.
Pour in the chicken broth and bring the mixture to a boil. Reduce heat and let it simmer for 15-20 minutes.
Once the chicken is cooked through, remove it from the pot and shred it using two forks. Return the shredded chicken to the pot.
Add the corn and heavy cream to the soup. Stir well and let it simmer for another 5 minutes.
Adjust seasoning as needed, then remove from heat and let cool slightly before serving.
