Light chicken soup with fajita spices, zucchini, and colorful bell peppers, perfect for a healthy meal.
# Components:
→ 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 - 4 1/4 cups low-sodium chicken broth
→ Spices and Seasonings
09 - 1 tablespoon olive oil
10 - 1 teaspoon ground cumin
11 - 1 teaspoon chili powder
12 - 1 teaspoon smoked paprika
13 - 1/2 teaspoon dried oregano
14 - 1/2 teaspoon salt
15 - 1/4 teaspoon black pepper
16 - 1/8 teaspoon cayenne pepper, optional
17 - Juice of 1 lime
18 - 2 tablespoons fresh cilantro, chopped
# Directions:
01 - Heat olive oil in a large soup pot over medium heat. Add the sliced onion and sauté for 3 minutes until softened and translucent.
02 - Add the minced garlic, sliced bell peppers, and sliced zucchini to the pot. Cook for 4 minutes, stirring occasionally, until vegetables begin to soften.
03 - Stir in the cumin, chili powder, smoked paprika, oregano, salt, black pepper, and cayenne pepper if using. Cook for 1 minute until the spices release their fragrance.
04 - Add the sliced chicken breasts to the pot and stir continuously for 2 to 3 minutes until the chicken becomes opaque on the surface.
05 - Pour in the canned diced tomatoes with their juices and the chicken broth. Bring the mixture to a gentle boil, stirring occasionally.
06 - Reduce heat to low and simmer uncovered for 15 to 18 minutes, or until the chicken is cooked through and all vegetables are tender.
07 - Remove the pot from heat. Stir in the lime juice and chopped fresh cilantro until evenly distributed.
08 - Taste the soup and adjust seasoning with additional salt and pepper as needed. Ladle into bowls and garnish with extra cilantro. Serve immediately.
