Made with AI
Creamy Chicken Fajita Soup
Ingredients
- boneless, skinless chicken thighs1 lb
- red bell pepper1 piece
- green bell pepper1 piece
- yellow onion1 piece
- garlic2 cloves
- diced tomatoes14,5 oz
- chicken broth4 cups
- heavy cream1/2 cup
- chili powder1 tsp
- cumin1 tsp
- paprika1/2 tsp
- oregano1/2 tsp
- salt1/2 tsp
- black pepper1/4 tsp
- olive oil1 tbsp
- chopped cilantro1/4 cup
- lime1 piece
Instructions
- 1
Heat the olive oil in a large pot over medium heat.
- 2
Add the chicken thighs and cook until browned on all sides, about 5-7 minutes. Remove the chicken and set aside.
- 3
In the same pot, add the diced onion and bell peppers. Cook until softened, about 5 minutes.
- 4
Add the minced garlic and cook for another 1-2 minutes until fragrant.
- 5
Pour in the chicken broth and diced tomatoes. Stir to combine.
- 6
Add the chili powder, cumin, paprika, oregano, salt, and black pepper. Stir well.
- 7
Return the chicken to the pot. Bring the mixture to a boil, then reduce the heat and let it simmer for 20-25 minutes, or until the chicken is cooked through.
- 8
Remove the chicken from the pot and shred it using two forks. Return the shredded chicken to the pot.
- 9
Stir in the heavy cream and let the soup simmer for another 5 minutes.
- 10
Add the chopped cilantro and squeeze the juice of one lime into the soup. Stir well.
- 11
Serve hot, garnished with additional cilantro if desired.
