• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

Nora's Ingenious Cooking

Delicious whole foods, reinvented: creative sugar-, gluten-, dairy- and egg-free, mostly vegan recipes

  • Home
  • Recipes
  • Contact

Mexican chicken fajita soup

August 3, 2014 By Nora 2 Comments

This turned out to be a soup that made us buy a bigger soup pot, so that next time I could double the amount… 🙂
It all began at a really nice Mexican restaurant in Budapest. We spent one sunny Sunday walking around in the city: I love to take random walks among the art noveau buildings, it’s like spending a mini-vacation abroad, as we live and work in the suburbs, and don’t get to see the city centre so often. We remembered having a really nice dinner at this place, and decided to go back for a Sunday lunch this time. The waiters were very kind both times, trying to work their way around my diet and the menu… I ended up with a very tasty dish. But, I couldn’t taste Z’s soup that he enjoyed so much, so I tried to figure it all out by sniffing over his soup bowl, and later, at home, I asked my old friend, Google about chicken fajita soup recipes…

Mexican chicken fajita soup

Usually, I don’t cook soups very often. However, this might be changing now: a spicy, hot, slightly sour, rich soup… definitely up for a remake. 🙂

Ingredients for 6-8 servings:

500g chicken breast fillet, skinned
salt & pepper
1 tablespoon of olive oil
1 big red onion, minced
2 cloves of garlic, pressed
½ jalapeño pepper, minced
1 big or 2 smaller bell peppers, cut to stripes
400g peeled tomatoes, diced (fresh, when in season or canned)
1 can of canned kidney beans (220g)
vegetable broth or dried vegetable soup spice mix
juice of 1 lime
1 teaspoon of caraway seeds, powdered
½ teaspoon of chilli powder
½ of garlic powder
fresh cilantro
salt & pepper to taste

This time I had to prepare this soup with canned tomatoes: can’t wait to repeat the success with fresh summer tomatoes. This way, it turned out to be a real quick dish: as I didn’t need extra time to soak the beans, either, I was finished in an hour.

Mexican chicken fajita soup

  1. Rinse the chicken breast fillets, season with salt & pepper, and grill in a hot pan for 5-10 minutes (depending on their thickness), until they begin to brown. Set aside to rest.
  2. Heat the olive oil in a large soup bowl and fry the red onion until translucent. Add the garlic, bell peppers and jalapeño. Steam until they get soft but crunchy, approx. 5 minutes.
  3. Toss the diced tomatoes and the beans, pour in approx. 1.5 L of water and add the vegetable soup mix (or add 1.5 L vegetable broth).
  4. Once boiling, wait for 5 minutes and season with lime juice, caraway, chilli and garlic powder and fresh cilantro (to taste*). Add some salt, pepper and leave cooking for 20 minutes.
  5. Once cool enough to touch, slice the chicken breasts to stripes, add to the soup and cook for 5 minutes.
  6. Ready to be served!
*Be careful with cilantro: I love it, but my husband is not as a huge fan as I am, so I put only a small amount into the soup and add some more on my plate…

Mexican chicken fajita soup

This soup would make a nutritious meal with some help: try erving it with tortilla chips (gluten-free, of course), guacamole and hot tomato salsa. We loved it so much, it was all gone for lunch and dinner, we just added some dessert.
The whole amount described in this recipe contains approx. 130g carbs, this makes approx. 15-20g CH/serving.

Mexican chicken fajita soup

Related posts:

Corn soup with jalapeños Broccoli pakora with plum chutney – or how to make very simple gluten- and egg-free breaded bites Colorful lentils with caramelized onions and grilled aubergines (vegan) Tomato-coconut fish curry

Filed Under: dairy-free, egg-free, gluten-free, sugar-free, yeast-free Tagged With: beans, chicken, dinner, low glycemic, lunch, Mexican, soup, spicy

Previous Post: « Sugar-free caramel sauce
Next Post: Spring rolls – simply vegan & gluten free »

Reader Interactions

Comments

  1. Thalia @ butter and brioche says

    August 4, 2014 at 7:19 am

    how delicious and hearty does this soup look! definitely perfect for the winter weather here in Australia at the moment, think i know what i will be making for dinner tonight…

    Reply
  2. Nora says

    August 4, 2014 at 9:09 am

    Hi,
    Thanks for stopping by, I hope you'll like it!
    Funny, that I wasn't so sure about posting a hot&spicy dish during summer (I live in Budapest, Hungary) now I see I wasn't looking at the whole picture here… (or world map). 🙂

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

CommentLuv badgeShow more posts

Primary Sidebar

  • Bloglovin
  • Facebook
  • Pinterest
  • RSS

Hello!

I'm Nora: creative foodie, ex-PCOS patient, mom of a little baby girl, scientist, coffee lover, avid traveller to name a few things that come to mind. More about me...

Looking for something?

  • Free from:

Most popular

The most hearty gluten-free bread you ever had! Cashew-mushroom paté - vegan Coconut yogurt - probiotic, vegan Tiramisu - without sugar, gluten, dairy or eggs

Footer

About the author

I'm Nora: creative foodie, ex-PCOS patient, mom of a little baby girl, scientist, coffee lover, avid traveller to name a few things that come to mind. More about me...

Sign up via email

Healthy deliciousness delivered straight to your inbox:

  • Bloglovin
  • Facebook
  • Pinterest
  • RSS

Copyright © 2023 · Nora's Ingenious Cooking Privacy Policy