Fajita Soup

This soup seriously tastes like fajitas. It’s delicious! The recipe is adapted from a Sobey’s recipe.

Fajita Soup

  • 1 tbsp vegetable oil
  • 2 organic boneless skinless chicken breasts, cubed
  • 2 large potatoes, diced into small cubes
  • 1 tbsp dried oregano
  • 1 tbsp mild chili powder
  • 1/4 tsp spicy chili powder
  • 1 tsp ground cumin
  • 2 1/2 cups chicken or vegetable broth
  • 1 cup chunky salsa
  • 1 1/2 cups frozen corn kernels
  • 1 cup organic sour cream
  • 3 green onions, chopped
  • 1 lime

Heat the oil in a medium saucepan over medium-high heat. Add your chicken, potatoes, oregano, both chili powders, and cumin. Cook for 5 min while stirring, until chicken is browned. Add the broth and salsa, bring to a boil, then simmer with the lid on for 15 min. Add the corn and simmer for another 3 min.

Turn the heat off, wait 5 min and add 3/4 cup sour cream (I clearly didn’t wait long enough because the sour cream separated, as you can see in the picture. Still tastes great though!). Add Almost all of the green onions, reserving some as garnish. Serve the soup in bowls, squeeze some lime juice, add a small dollop of remaining sour cream, and top with some reserved green onions. Yum!

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