No grill necessary this week! I know we’ve been hammering a lot of grill-friendly recipes lately, but we’re veering off course from that and bringing you a flavorful and filling chicken fajita soup this week.
I love soups in the fall and winter. As soon as the weather starts to get cool, my body starts craving all things warm. I don’t eat as much soup in the summer, but I’ll make an exception for this one. Especially on stormy summer nights.
Or maybe it’s not even summer where you are. Maybe it’s winter or fall or generally cooler – then you’ll definitely want to make this one TONIGHT.
If you’re go-to order at your favorite Mexican restaurant is fajitas, chances are you’ll vibe with this soup too. The secret to flavor in this recipe comes from a bunch of spices and chicken thighs.
I don’t know about you, but I pretty much grew up on chicken breasts. I can’t remember my mom ever cooking with chicken thighs in my entire childhood. So as I grew up, and started experimenting in the kitchen on my own, I discovered just how flavorful chicken thighs actually are.
Thighs have a higher fat content which lends itself to juicy meat that is downright tasty. So, if you usually opt for chicken breasts in your kitchen adventures, grab a pack of thighs next time you’re at the store and give them a try.
Once this soup has boiled and simmered, pull out all your favorite toppings. Some good ones include fresh cilantro, diced avocado, full-fat cheese and sour cream, or even some Siete grain-free tortilla chips for added crunch.
For all our keto readers or readers who track their macros, I’ve included the nutrition info below. That being said, that information does not include any toppings so if you add something on top (and I hope you do) be sure to account for that on your own.
Ok, my friends, that’s all for this week – enjoy this satisfying soup!
If you like this recipe, check out these others:
Chicken Fajita Soup
- 1 tablespoon olive oil
- 3 bell peppers sliced
- 1 onion sliced
- 2 cloves garlic minced
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1 teaspoon oregano
- 1 teaspoon paprika
- 4 chicken thighs
- 6 cups chicken broth
- Juice of 1 lime
- Chopped cilantro diced avocado, sour cream, for serving
- Sea salt and fresh ground pepper to taste
Heat the oil in a large pot. Add the peppers, onions, garlic, and seasonings. Cook until softened and add the chicken and broth.
Bring to a boil and reduce to a simmer. Simmer until chicken is cooked through. Remove and let cool slightly. Shred and add back to the pot.
Add the lime juice and simmer for 5 minutes.
Serve topped with desired accompaniments.
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