Fajita Soup
Equipment
Ingredients
Main Ingredients
chicken breast (raw)
2 piece
onion (whole)
1 piece
bell pepper (whole)
2 piece
chilli pepper (whole)
1 piece
garlic (whole)
4 clove
chicken stock
1000 ml
chopped tomatoes (canned)
400 g
black beans (canned)
80 g
Seasonings & Toppings
ancho chilli flakes
1 tbsp
fajita seasoning
4 tbsp
oregano
2 tbsp
coriander
1 handful
lime
1 piece
sour cream
2 tbsp
jalapeños
4 piece
corn chips
100 g
Instructions
Prepare the vegetables
Dice the onion, bell peppers and chilli. Mince the garlic.
Sauté vegetables and garlic
Heat oil in a pan and sauté the prepared vegetables and garlic until fragrant.
Build the soup base
Transfer sautéed vegetables to a large pot. Add chicken stock, chopped tomatoes and chicken breasts. Stir in all seasonings.
Simmer the soup
Bring the soup to a simmer and cook for about 30 minutes until the chicken is fully cooked.
Shred the chicken
Remove the cooked chicken breasts from the pot, shred them with two forks, then return the shredded chicken to the soup.
Finish the soup
Add black beans, lime juice and sour cream. Cook for another 10 minutes to let the flavours meld.
Serve the soup
Ladle the hot soup into bowls. Top with jalapeños, corn chips, fresh coriander and extra sour cream if desired.
Original recipe
Storage
Store toppings separately to keep them crisp. Soup thickens when refrigerated; add a splash of stock or water when reheating.
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