Clean Eating Chicken Fajita Soup

(Makes approximately 4 quarts)


2 red bell peppers, chopped
1 orange bell pepper, chopped
1 yellow bell pepper, chopped
2 red onions, chopped
1 tbsp. olive oil
4 large chicken breasts, cut into small cubes
1 lb. frozen, organic corn
8 cups chicken broth, no sugar added, low sodium is best
2 tbsp. cumin
2 tbsp. chili powder
2 tbsp. onion powder
1 tbsp. garlic powder
1 tbsp. dried cilantro
1 small bunch fresh cilantro for garnish

Note: This is a very thin soup. Very light and perfect for spring or summer. However, if you want a thicker broth, add 1-2 tbsp. cornstarch or whole wheat pastry flour to a small amount of the chicken broth in a small pot. As you warm it, whisk vigorously. Once well combined, add to the big soup pot and continue as usual.


Step 1 - Saute' the bell peppers and onions in the olive oil using a large
soup pot.

Step 2 - Add in the chicken and cook, stirring frequently for
approximately 5-10 minutes, or until chicken is nearly cooked through.

Step 3 - Stir in corn.

Step 4 - Pour in broth and add the spices.

Step 5 - Bring to a light boil and cook until the chicken is cooked
through and all ingredients are warmed through. (Approximately 10-20

Eat and Enjoy!


Nutritional Content

1 serving = 1 cup

Calories: 125
Total Fat: 1 gm
Saturated Fats: 0 gm
Trans Fats: 0 gm
Cholesterol: 37 mg
Sodium: 105 mg
Carbohydrates: 12 gm
Dietary fiber: 2 gm
Sugars: 4 gm
Protein: 16 gm
Estimated Glycemic Load: 4

*Nutritional Information estimated at Data may not be

by: Tiffany McCauley



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