Fiesta Chicken Tortilla Soup

This delicious and easy soup takes just under an hour and comes out intensely flavorful every time. It’s even better the next day. The secret ingredient is definitely the Fiesta fajita seasoning.

Ingredients

• 1-2 lb chicken breasts
• Fiesta fajita seasoning (we have family in Texas and we have them bring this to us from HEB)
• 1 onion, chopped
• 1 bell pepper (I prefer red, yellow, or orange), chopped
• 1 clove garlic, minced
• Jalapeno, sliced (optional: depending on the jalapeno it can add a lot of heat. It’s good with or without.)
• 32-oz chicken broth or stock (32 oz is about right for 1 lb of chicken, but with more chicken I’d add a bit more broth too)
• Juice of 1 orange
• 1 can diced tomatoes (or you can cut fresh tomatoes if they’re in season)
• 1 bag frozen corn, asparagus and carrots (we use this)
• Cumin and oregano
• Tortilla chips

Directions

1. Cut chicken into roughly 1-in cubes and season fairly generously with the Fiesta fajita seasoning
2. I used the Dutch oven but regular stockpot probably works fine. Cook onion and bell pepper in olive oil on medium high heat, until soft and fragrant, about 3-4 minutes. Then add garlic and jalapeno slices (if using) and cook another 1-2 minutes
3. Add chicken and lightly brown, stirring occasionally, about 5 minutes
4. Add broth and the juice of one orange, bring to a boil and then reduce to medium-low simmer, 10-15 minutes, stirring occasionally
5. Add tomatoes, simmer another 10-15 minutes
6. Add frozen vegetables. You could probably add this along with the tomatoes if you want to reduce the recipe time. Simmer another 15 minutes. Add cumin and oregano to taste. The fajita seasoning will have enough salt for the recipe, so you really won’t need to add anything else. It’s very flavorful.
7. Serve over crushed tortilla chips and garnish as you like (cheese, avocado, sliced radish, sour cream, could all be good)

• ← Mommom’s Potato Salad
• Spicy Roast Beef →