Chicken Fajita Soup

The Method for Chicken Fajita Soup

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1. Heat the oil in a large pot over medium heat. Cook the onion and peppers for 6 minutes, until just soft. Add the garlic, chilli powder, cumin, paprika and oregano and cook for 1 minute.

   Mark done Start 6 min timer

2. Add the tomatoes, stock, chicken and jalapeño and bring to a simmer. Cook gently for 15 minutes, until the chicken is cooked through.

   Mark done Start 15 min timer

3. Lift out the chicken, shred it with two forks and return it to the pot with the beans and salt. Simmer for 8 minutes.

   Mark done Start 8 min timer

4. Stir in the lime juice, ladle into bowls and scatter with the cilantro.

   Mark done

Things to Watch For

1. Cut the peppers into thin strips so they cook in the time the chicken takes.
2. If you want a thicker soup, mash a few of the beans against the side of the pot.
3. Adjust the heat with the jalapeño: leave the seeds in for more.

Common Substitutions & Variations

• Lemon is the everyday swap for lime in this kind of dish — the acidity plays the same role even though the flavour is not identical.
• An eighth of a teaspoon of garlic powder per clove is the usual stand-in when you are out of fresh garlic — it will not caramelise the same way, but it carries the flavour.
• Vegetable stock in place of the chicken stock makes this meat-free without changing the method, if that is what you need.

What to Serve It With

Sliced avocado · Lime wedges · A few crushed tortilla chips

Storing Leftovers

Keeps in the fridge for up to 3 days. Freezes for up to 3 months.

Common Questions

Chicken Fajita Soup Nutrition

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.