Skinny One-Pot Chicken Fajita (Print Version)

Light soup featuring tender chicken, bell peppers, zucchini, and fajita spices for a comforting main course.

# What You'll Need:

→ Proteins

01 - 2 medium boneless, skinless chicken breasts (about 14 oz), sliced thinly

→ Vegetables

02 - 1 large yellow onion, thinly sliced
03 - 1 red bell pepper, thinly sliced
04 - 1 yellow bell pepper, thinly sliced
05 - 1 medium green zucchini, halved lengthwise and sliced
06 - 2 cloves garlic, minced
07 - 1 can (14 oz) diced tomatoes with juice

→ Liquids

08 - 4.2 cups low-sodium chicken broth

→ Spices & Seasonings

09 - 1 tablespoon olive oil
10 - 1 teaspoon ground cumin
11 - 1 teaspoon chili powder
12 - 1 teaspoon smoked paprika
13 - 1/2 teaspoon dried oregano
14 - 1/2 teaspoon salt
15 - 1/4 teaspoon black pepper
16 - 1/8 teaspoon cayenne pepper, optional
17 - Juice of 1 lime
18 - 2 tablespoons fresh cilantro, chopped

# How to Make It:

01 - Heat olive oil in a large soup pot over medium heat. Add the sliced onion and sauté for 3 minutes until softened.
02 - Add minced garlic, sliced bell peppers, and zucchini to the pot. Cook for 4 minutes, stirring occasionally.
03 - Stir in cumin, chili powder, smoked paprika, oregano, salt, black pepper, and cayenne if using. Cook for 1 minute until fragrant.
04 - Add sliced chicken breasts to the pot and cook, stirring, for 2 to 3 minutes until the chicken becomes opaque.
05 - Pour in the diced tomatoes with their juices and the chicken broth. Bring to a gentle boil.
06 - Reduce heat to a simmer and cook uncovered for 15 to 18 minutes until the chicken is fully cooked and vegetables are tender.
07 - Remove from heat. Stir in lime juice and fresh chopped cilantro. Taste and adjust seasoning as needed.
08 - Ladle soup into bowls and garnish with additional fresh cilantro if desired.

# Additional Tips::

01 -
  • It tastes indulgent—all those fajita spices and tender chicken—but keeps you feeling energized, not weighed down.
  • You can have it ready while you're still deciding what to watch, and it reheats beautifully for lunch the next day.
  • The flexibility lets you throw in whatever vegetables are lingering in your crisper drawer without losing the magic.
02 -
  • If your chicken tastes dry, you added it too early or overcooked it; slicing it thin and adding it mid-way through ensures it stays tender and absorbs the broth.
  • The spices need that one-minute toast in the dry heat before the liquid goes in, or they taste flat and one-dimensional no matter how long it simmers.
03 -
  • Char the peppers under the broiler for two minutes per side before adding them if you want deeper, smokier flavor that tastes restaurant-quality.
  • Use fresh lime juice over bottled—it makes a measurable difference in brightness and tastes less metallic once everything comes together.
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