Blackened Chicken Fajita Soup Recipe

Name: Blackened Chicken Fajita Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cups Soy Sauce; 1/2 cups Lime Juice; 1/2 cups Canola Oil, Plus 1 Tablespoon For Cooking Vegetables; 1/4 cups Packed Brown Sugar; 2 teaspoons Ground Cumin; 2 teaspoons Ground Pepper; 1 Tablespoon Chile Powder; 3 cloves Garlic, Finely Minced; 1 pound Boneless Skinless Chicken Breast; 1 Red Bell Pepper, Stemmed, Seeded And Medium Diced; 1 Yellow Bell Pepper, Stemmed, Seeded, And Medium Diced; 1 Green Bell Pepper, Stemmed, Seeded And Medium Diced; 1/2 Onion, Medium, Diced; 4 cups Chicken Stock; 1/4 cups Chopped Cilantro; Pico De Gallo, Cubed Avocado, And Lime Wedge For Serving

Servings: persons

1/2 cups Soy Sauce
1/2 cups Lime Juice
1/2 cups Canola Oil, Plus 1 Tablespoon For Cooking Vegetables
1/4 cups Packed Brown Sugar
2 teaspoons Ground Cumin
2 teaspoons Ground Pepper
1 Tablespoon Chile Powder
3 cloves Garlic, Finely Minced
1 pound Boneless Skinless Chicken Breast
1 Red Bell Pepper, Stemmed, Seeded And Medium Diced
1 Yellow Bell Pepper, Stemmed, Seeded, And Medium Diced
1 Green Bell Pepper, Stemmed, Seeded And Medium Diced
1/2 Onion, Medium, Diced
4 cups Chicken Stock
1/4 cups Chopped Cilantro
Pico De Gallo, Cubed Avocado, And Lime Wedge For Serving

1
Combine soy sauce, lime juice, 1/2 cup canola oil, brown sugar, cumin, pepper, chile powder, and garlic in a medium bowl and whisk to combine. Transfer half of the marinade to another bowl and set aside. Add the remaining marinade to a gallon-size resealable bag and add chicken breasts. Massage to cover and lay flat in refrigerator to marinade for at least 3 hours or overnight.
2
Heat a large Dutch oven over medium-high heat. Remove chicken from the marinade and pat dry. Blacken the chicken on each side until internal temperature reaches 165u00b0F. Let the chicken cool for a few minutes while you saute the veggies.
3
Add all of the vegetables to the Dutch oven with 1 tablespoon canola oil. Saute until veggies begin to soften, 3-5 minutes.
4
Meanwhile, shred cooled chicken with two forks.
5
Add reserved marinade and stock to the Dutch oven along with the shredded chicken. Bring to a boil and let the soup simmer for 10 minutes or until you're ready to serve. Salt and pepper to taste.
6
Add cilantro at the last minute and top with garnishings of your choosing. I like a bit of Pico de Gallo, avocado and lime on mine.

971

kcal

Calories

Fat

Carbs

114

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1/2 cups Soy Sauce, 1/2 cups Lime Juice, 1/2 cups Canola Oil, Plus 1 Tablespoon For Cooking Vegetables, 1/4 cups Packed Brown Sugar, and more.

Yes, Blackened Chicken Fajita Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Blackened Chicken Fajita Soup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions