Skinny One-Pot Chicken Fajita (Printable version)

Light and flavorful chicken fajita soup packed with zucchini, peppers, and tender chicken for a healthy, cozy meal.

# 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 - 4¼ 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 - ½ teaspoon dried oregano
14 - ½ teaspoon salt, adjusted to taste
15 - ¼ teaspoon black pepper
16 - ⅛ teaspoon cayenne pepper, optional for heat
17 - Juice of 1 lime
18 - 2 tablespoons fresh cilantro, chopped, plus additional for garnish

# Directions:

01 - Heat olive oil in a large soup 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 2–3 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 15–18 minutes, or until the chicken is cooked through and vegetables are tender.
07 - Remove from heat. Stir in lime juice and chopped fresh cilantro.
08 - Taste and adjust seasoning as desired. Ladle into bowls and garnish with additional cilantro if desired.

# Expert Advice:

01 -
  • You get that crave-worthy fajita flavor without needing a skillet, a stove full of pans, or a pile of tortillas to manage.
  • It comes together in 45 minutes flat, which means you can have dinner ready before most people finish their afternoon snack.
  • Low in fat but packed with protein and vegetables, so you feel genuinely nourished instead of guilty afterward.
02 -
  • Don't skip the step where you cook the spices for 1 minute—that bloom transforms them from dusty powder into something with actual flavor and aroma.
  • Slice the chicken thin and add it early enough that it stays moist in the broth; overcooked chicken will make the soup taste sad, no matter how good the broth is.
  • Lime juice at the end is non-negotiable; without it, the soup tastes flat and one-dimensional, but a squeeze of lime makes all the spices sing.
03 -
  • Buy a good smoked paprika from a spice shop instead of the supermarket aisle if you can—the flavor difference between fresh and stale is noticeable and worth the small cost.
  • Slice the chicken breast against the grain so the pieces stay tender instead of becoming stringy and tough during cooking.
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