About this recipe:If you love chicken fajitas, you will love this soup. Sauteed chicken is simmered with peppers, tomatoes, black beans and fajita seasoning. Garnish with a dollop of soured cream and crumbled tortilla chips, if desired.
2 tablespoons vegetable oil
450g skinless, boneless chicken breasts, cut into strips
35g fajita seasoning
1 1/2 red pepper, cut into thin strips
1 1/2 green pepper, cut into thin strips
1 large onion, cut into thin strips
1 (400g) tin chopped tomatoes
1 (410g) tin black beans
pinch dried oregano
400ml chicken stock
1 dash hot sauce
salt and pepper to taste
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Heat oil in a large soup pot over medium heat. Place chicken in the hot oil; cook, stirring only occasionally, until brown, about 10 minutes. Sprinkle fajita seasoning over the browned chicken and stir well to coat. Add the red and green peppers and onion. Stir and cook over medium heat until the vegetables are soft, about 10 minutes.
Pour the tomatoes, black beans, cumin, oregano and chicken stock into the pot. Bring the soup to the boil over high heat, then reduce the heat to medium-low and simmer uncovered for 30 minutes, stirring occasionally.
Season the soup with hot sauce, salt and pepper to taste before serving.