A vibrant soup with tender chicken, bell peppers, zucchini, and savory 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 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, or to taste
15 - 1/4 teaspoon black pepper
16 - 1/8 teaspoon cayenne pepper, optional for heat
17 - Juice of 1 lime
18 - 2 tablespoons fresh cilantro, chopped, plus more for garnish
# 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 to 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 to 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.
