Skinny Chicken Fajita Soup (Printable)

Light chicken soup featuring tender chicken, bell peppers, zucchini, and flavorful fajita spices.

# 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 juices

→ Liquids

08 - 4.25 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 pot over medium heat. Add the onion and sauté for 3 minutes until softened.
02 - Add the garlic, bell peppers, and zucchini, and cook for another 4 minutes, stirring occasionally.
03 - Stir in the cumin, chili powder, smoked paprika, oregano, salt, black pepper, and cayenne if using. Cook for 1 minute until fragrant.
04 - Add the sliced chicken breasts and cook, stirring, for 2–3 minutes until the chicken is just opaque.
05 - Pour in the diced tomatoes with juices and chicken broth. Bring to a gentle boil.
06 - Reduce heat to a simmer and cook uncovered for 15–18 minutes, or until the chicken is cooked through and vegetables are tender.
07 - Remove from heat. Stir in lime juice and chopped fresh cilantro. Taste and adjust seasoning as desired.
08 - Ladle into bowls and garnish with additional cilantro if desired.

# Expert Advice:

01 -
  • It comes together in under 45 minutes, which means dinner without the stress or the takeout guilt.
  • The spice blend hits all the notes you want from fajitas—smoky, warming, a tiny kick—without any cream or heavy oils weighing it down.
  • Tender chicken and crisp peppers stay bright because the cooking time is just right, no mushy vegetables here.
02 -
  • Slice your chicken thin—if the pieces are thick, they'll stay tough even after the broth cooks, and all your effort falls apart.
  • Don't skip blooming those spices; one minute might seem small, but it's the difference between tasting cumin as an ingredient versus cumin as part of the story.
03 -
  • Make a double batch and freeze half—it reheats beautifully and tastes even more developed the next day as flavors meld.
  • Add lime juice and cilantro fresh each time you reheat so those bright notes stay alive instead of getting muted or bitter from warming.
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