Homemade Easy Chicken Fajita Soup

This easy chicken fajita soup combines fajita spices with chicken, black beans and rice to create a light and flavorful addition for any time of day!

Easy Chicken Fajita Soup

Easy Chicken Fajita Soup

Course Soup
Servings 12 1-cup servings
Calories 234 kcal

Ingredients
  

  • cup dried black beans
  • 1 cup dry rice
  • 1 tbsp olive oil
  • 2 bell peppers, chopped (2 cups)
  • 2 onions, chopped (2 cups)
  • 4 cloves garlic, minced (4 tsp)
  • cups chicken broth
  • 2 large tomatoes, chopped (2 cups)
  • 1 tb chili powder or to taste
  • tsp ground cumin
  • tsp paprika
  • ¾ tsp dried oregano
  • 2 tbsp dried cilantro
  • ½ tsp salt
  • ½ tsp black pepper
  • 1 lb boneless skinless chicken breast
  • 2 tbsp lime juice

Instructions
 

  • Cover beans with 2 cups of water and allow to soak for 6 - 12 hours.  Drain and rinse.
  • Add 2 cups of water and beans to a saucepan.  Turn heat to medium.  Cover and simmer for 45-60 minutes or until tender, checking occasionally to ensure there is enough water to keep beans from scorching. 
  • Prepare rice according to the directions listed on the package.
  • (NOTE:  The above steps can be done ahead.  Store beans and rice tightly covered in the refrigerator for up to 3 days.)
  • Heat olive oil in a large pot over medium-high heat.  Add bell peppers and onion.  Saute for 3 minutes then add garlic.  Saute for 1-2 minutes longer.
  • Pour chicken broth and tomatoes into the pot.  Stir in chili powder, cumin, paprika, oregano, cilantro, salt and pepper. 
  • Add chicken and bring to a light boil.  Reduce heat to medium-low and simmer until chicken has cooked through and internal temperature registers at 160℉, 10-15 minutes.
  • Transfer chicken to a cutting board and let it rest for 5 minutes.  Cut it into small strips.  
  • Return chicken to pot along with rice, beans and lime juice.
  • Reheat if necessary and serve with shredded cheese, if desired.
  • Hack:  Leftovers can be stored in the refrigerator for up to 5 days.  Be sure to subtract any days that you stored the cooked beans and/or rice before making soup.
  • Hack: Freeze leftover portions sealed in serving-sized portions for future use for up to 3 months.
  • Hack:  One 15 oz can of black beans can be substituted for the dried beans in this recipe.  Drain, rinse and add to the pot.
  • Hack:  One 15 oz can of diced tomatoes can be substituted for the fresh tomatoes.  
  • Hack:  2 cups of cooked chicken can be substituted for the chicken breast. 
  • Hack: Dehydrated vegetables can be used in this recipe!
Keyword chicken, chicken rice, chicken soup, easy, fajita, homemade soup, low calorie, Mexican, soup

Did you know?  Although the term fajita was not used to refer to a food item until 1971, the dish itself was made popular in the 30s in Texas.  Migrant workers received meat scraps as a part of their pay and this would have been one of the ways they made them into a meal!

Suggestion:  Serve this soup with some freshly made authentic naan flatbread!

Chinese Chicken Cabbage Soup

Chinese Chicken Cabbage Soup
Chinese Chicken Cabbage Soup

Chinese Chicken Cabbage Soup

 

1 tbsp. lemon juice

1 tbsp water

1 tbsp. Cornstarch

1 tsp. kosher or fine sea salt

1 egg white

12 oz skinless, boneless chicken breasts

4 teaspoons toasted sesame oil

3 tablespoon ginger, grated

5 clove garlic minced (5 tsp)

2 dried Thai chili pepper, optional

8 cups chicken broth low sodium

3 carrots, thinly sliced

2 celery stalks, thinly sliced

¼ cup soy sauce

2 tbsp rice vinegar

1½ tbsp dried cilantro

¼ cup tablespoons hoisin sauce*

1 can sliced water chestnuts, drained (8 oz)

4 cups Napa (Chinese) cabbage shredded (1 lb)

Salt and pepper to taste

 

In a medium bowl, whisk together the lemon juice, water, cornstarch, and salt. Add the egg white and whisk until frothy. Cut the chicken breasts crosswise into thin strips. Stir in the chicken the egg mixture and stir to coat. Cover and set aside to marinate for 30 minutes. The chicken can be refrigerated for up to 1 day before continuing.

Heat sesame oil over medium heat in a stockpot. Add ginger, garlic and chilis.  Saute until fragrant, about 30 seconds.

Add chicken broth, carrots, celery, soy sauce, rice vinegar and cilantro.  Bring to boil over high heat.  Lower to medium-low and simmer for 30 minutes.

While the soup is simmering, fill a medium saucepan two-thirds full with water and bring to a simmer over medium-high heat. Add the chicken and stir to separate the pieces.  Boil for 1 minute. Drain in a colander and rinse under cold water. Transfer the chicken to a bowl and set aside.

When broth is done simmering, add hoisin sauce, water chestnuts, cabbage and chicken.  Cook until chicken is no longer pink, about 3 minutes.

Add rice or noodles if desired.  Serve hot.

*To make hoisin sauce mix together ¼ cup barbecue sauce, 1 tbsp. Molasses, 1 tsp soy sauce, ½ tsp Chinese five-spice powder or garam masala

6 servings, `196 calories per serving excluding rice or noodles

Hack:  Soup can be stored in the refrigerator for up to 5 days or frozen in serving-sized portions for up to 3 months.

Hack:  If adding rice or noodles, Cook and store them separately from the soup.  This will keep them from getting soggy.

Hack:  Use leftover cabbage to make Homemade Chinese Dumplings!

Hack:  Dehydrated vegetables will work nicely in this recipe, using 1/3 cup dehydrated carrots,  2 heaping tbsp dehydrated celery and 1¼ cup dehydrated cabbage.

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