fajita

Chicken Fajita Soup

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chicken fajita soup

I love a re-make of a classic dish everyone knows and loves.  This recipe was actually born on a whim.   I was trying to think of something different for dinner (sound familiar??).  Chicken fajitas kept coming to mind but it really wasn’t quite what I wanted.   I decided to take chicken fajitas and all those great flavors and make it into a soup.  Why not!!??   It is hearty and delicious, warm and comforting.  It has all the familiar flavors but in soup form.   It’s fabulous and has joined the list of regular dinners in our house.

Ingredients:

  • 1 lb. boneless, skinless chicken breast
  • 2 tsp vegetable oil, divided
  • 1 medium onion, sliced into half circles
  • 1 large medium bell pepper, sliced into thin strips
  • 1 T. water
  • 2 cloves garlic, minced
  • 2/3 c. canned fire roasted tomatoes
  • 1/3 c. Ro-tel tomatoes and green chilies
  • 1 (15 oz) can pinto beans, drained and rinsed
  • 1/8 tsp black pepper
  • 2 T fajita seasoning (from the packet – I used McCormicks)
  • 5 c. fat free chicken broth

Slice chicken into thin strips and remove all fat.  Separate into two batches.   In a heavy dutch oven or soup pot spread 1 teaspoon oil in bottom of pan.   Turn on heat to medium-high.  Once pot is heated, add the first half of the chicken.   Sprinkle with salt and pepper.   Add garlic powder and onion powder if desired.   Brown chicken on all sides then remove to a dish and repeat with second half, after adding the other teaspoon of oil to pan.    Keep chicken covered and warm.

After the chicken is browned and removed from pot, reduce heat to medium and add onion.  Sauté the onion for about 3 minutes, until it begins to soften.  Add bell pepper and 1 T. water.  Continue to cook and stir for about 2 minutes then add garlic.  Continue until the garlic becomes fragrant.

Add fire roasted tomatoes, Ro-tel tomatoes, beans and seasonings.  Slowly add in chicken broth. Stir until combined.

Bring to a simmer and add chicken.  Simmer for an additional 15 minutes.

Serve with heated tortillas, cheese, avocado or guacamole, if desired

Makes nine 1 cup servings.

WW Info.:  Makes 9 1-cup serving at just 1 point each.

Chicken Fajita Meatballs

3 Comments

Like all great ideas, this recipe inspiration came to me in the middle of the night.  Every cloud has a silver lining – even a little short-lived insomnia. Surely I’m not the only one who makes meal plans when I can’t sleep!  Anyway, I love meatballs of all flavors and I thought a chicken fajita meatball sounded pretty tasty! After some experimenting in the kitchen (during daylight hours), these babies were born.

These are delicious served with sour cream and your favorite salsa, but they are even more amazing with this zero point Creamy Cilantro Sauce.  If you like cilantro, that is. I find that most people either love it or hate it. I happen to love it. This sauce is easy to make in your blender and will store in the fridge for up to a week. Try them together for the perfect healthy meal.  ~Erin

Ingredients: 

  • 1 lb. 98% lean ground chicken (or turkey) breast
  • 1 medium onion, finely diced
  • 1 bell pepper (I used half a red and half a green for color), finely diced
  • 1 T. olive oil
  • ¾ c. plain breadcrumbs
  • 1 egg, beaten
  • 2 tsp. chili powder
  • 1 tsp. salt
  • 1 tsp. paprika
  • ½ tsp. onion powder
  • ½ tsp. garlic powder
  • ¼ tsp. ground cayenne pepper
  • ½ tsp. cumin
  • The juice of half a lime

Optional serving choices: corn tortillas warmed in a skillet, chopped onion, cilantro, additional lime wedges for squeezing over meatballs, sour cream, salsa, and of course Creamy Cilantro Sauce

Instructions:

  1. If cooking in a conventional oven, preheat to 375° F.  If cooking in an air fryer, there is no need to preheat.
  2. In a medium skillet, sauté the onion and peppers in the olive oil until the onions are tender (about 5 minutes); set aside to cool to room temp.
  3. In small bowl, mix the breadcrumbs with the spices (chili powder, salt, paprika, onion powder, garlic powder, cayenne, and cumin) until combined); set aside.
  4. In a large bowl, mix together the ground chicken, the sautéed veggies, egg, and lime juice.  Then work in the bread crumb mixture.
  5. Roll the meat mixture into 18 golf ball sized balls and place on a cookie sheet lined with foil or parchment.
  6. Bake in the preheated oven for 25 minutes or in the air fryer at 350° F for 12-13 minutes.   
  7. Serve as an appetizer with dipping sauces or on tortillas.

WW Freestyle info:  This recipe makes 18 meatballs.  Each meatball is 1 SmartPoint.