High Protein Chicken Fajita Soup
High Protein Chicken Fajita Soup is an easy one-pot dinner with 38 grams of protein per serving and bold Mexican-inspired flavor.
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Ingredients
- 1 tablespoon olive oil
- 1½ pounds boneless skinless chicken breasts cut into bite-size pieces
- 1 medium yellow onion diced
- 1 large red bell pepper sliced
- 1 large green bell pepper sliced
- 1 large yellow bell pepper sliced
- 3 cloves garlic minced
- 2 teaspoon chili powder
- 1½ teaspoon ground cumin
- 1 teaspoon smoked paprika
- ½ teaspoon dried oregano
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- 5 cups low-sodium chicken broth
- 1 can (15-ounce) black beans drained and rinsed
- 1 can (14.5-ounce) fire-roasted diced tomatoes
- 1 can (4-ounce) diced green chiles
- 1 cup frozen corn
- ½ cup salsa
- 1 tablespoon fresh lime juice
- ¼ cup chopped fresh cilantro
- ½ cup plain nonfat greek yogurt
Instructions
- Heat the olive oil in a large Dutch oven over medium heat.
- Add the chicken. Cook for 5 to 6 minutes, stirring occasionally, until lightly browned.
- Add the onion and bell peppers. Cook for 5 minutes, stirring occasionally.
- Add the garlic, chili powder, cumin, smoked paprika, oregano, salt, and black pepper. Cook for 30 seconds, stirring constantly.
- Add the chicken broth, black beans, diced tomatoes, green chiles, corn, and salsa. Stir well.
- Bring the soup to a boil. Reduce the heat to low. Cover the Dutch oven.
- Simmer for 15 to 20 minutes, or until the chicken reaches 165°F and the peppers are tender.
- Place the Greek yogurt in a small bowl.
- Slowly stir ½ cup of hot broth into the yogurt until smooth.
- Stir the yogurt mixture into the soup.
- Add the lime juice and cilantro. Stir well.
Notes
Tips and Tricks
Temper the yogurt - Add the hot broth to the yogurt gradually. This helps keep the yogurt smooth when you stir it into the soup. Control the heat - Choose mild, medium, or hot salsa depending on how spicy you want the soup. Cut the chicken evenly - Keep the chicken pieces close to the same size so they finish cooking at the same time. Keep the soup below a boil - After adding the yogurt, warm the soup gently to help prevent separation.Storing and Reheating
Refrigerate - Cool the soup and store it in an airtight container in the refrigerator for up to 4 days. Freeze - For the smoothest texture, freeze the soup before adding the Greek yogurt, lime juice, and cilantro. Store it in a freezer-safe container for up to 3 months, then add those ingredients after reheating. Reheat on the stovetop - Warm the soup in a saucepan over low to medium-low heat, stirring occasionally. Avoid boiling it after the yogurt has been added. Reheat in the microwave - Place one serving in a microwave-safe bowl. Heat in short intervals, stirring between each one, until hot.Nutrition
Calories: 353kcalCarbohydrates: 37gProtein: 38gFat: 8gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.01gCholesterol: 73mgSodium: 934mgPotassium: 1339mgFiber: 9gSugar: 8gVitamin A: 1934IUVitamin C: 130mgCalcium: 132mgIron: 5mg
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