Skinny One-Pot Chicken Fajita

There's something about a bowl of fajita soup that stops you mid-afternoon and makes you actually want to sit down and eat properly. I discovered this version while hunting through my kitchen one Tuesday, staring at half a yellow bell pepper and wondering if I could turn it into something more than just sad leftovers. Twenty minutes later, I had something warm, fragrant, and so satisfying that my partner asked for seconds before I'd even finished my first spoonful.

I made this for my sister when she was stressed about starting a new job, and watching her shoulders relax as she ate made me realize how powerful a simple, nourishing bowl can be. She's made it three times since, and now it's become her go-to when she needs to feel grounded.

Ingredients

• 2 medium boneless, skinless chicken breasts (about 400 g), sliced thinly: Slicing them thin means they cook through in minutes without drying out, and they distribute evenly throughout the soup so every spoonful has protein.
• 1 large yellow onion, thinly sliced: This is your aromatic foundation - the sweetness balances the spices and creates a silky base as it softens.
• 1 red bell pepper and 1 yellow bell pepper, thinly sliced: The colors aren't just pretty; each variety brings a slightly different sweetness to the broth.
• 1 medium green zucchini, halved lengthwise and sliced: Halving lengthwise first lets you remove the seeds if you want less watery soup, and the crescents look intentional in the bowl.
• 2 cloves garlic, minced: Mince it fine so it dissolves into the broth rather than leaving chunks - it should become almost invisible but deeply flavorful.
• 1 can (400 g) diced tomatoes, with juices: Keep the juices; they're flavor gold and add body without any cream.
• 1 liter low-sodium chicken broth: Low-sodium gives you control over the final salt level, which matters more than you'd think.
• 1 tbsp olive oil: This small amount is just enough to develop flavor without making the soup heavy.
• 1 tsp ground cumin, 1 tsp chili powder, 1 tsp smoked paprika, 1/2 tsp dried oregano: These spices are the soul of the dish - toast them slightly in the hot oil before adding liquid so they bloom and release their full character.
• 1/2 tsp salt and 1/4 tsp black pepper, plus 1/8 tsp cayenne (optional): Start with less and taste at the end; you can always add more, but you can't take it back.
• Juice of 1 lime and 2 tbsp fresh cilantro, chopped: The lime and cilantro are non-negotiable - they wake up every other flavor at the last second and make the soup taste alive.

Instructions

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Heat the oil and soften the onion:

Pour olive oil into your pot over medium heat and let it shimmer for a few seconds. Add the sliced onion and stir every minute or so - you're looking for it to turn translucent and soft, which takes about 3 minutes. Don't rush this; it's building your flavor base.

Build the vegetable foundation:

Add the garlic, bell peppers, and zucchini slices all at once, stirring gently. Let them cook for 4 minutes, stirring occasionally - the heat will start softening them while keeping them from breaking down completely.

Toast the spices:

Sprinkle in the cumin, chili powder, smoked paprika, oregano, salt, pepper, and cayenne if using. Stir constantly for about 1 minute - you'll smell the spices wake up as they toast, and that fragrance means they're releasing their best flavors into the oil.

Add the chicken and sear briefly:

Scatter the sliced chicken across the vegetables and stir everything together for 2 to 3 minutes. The chicken will go from pink to opaque as the heat surrounds it, but don't overcook it now - it will finish cooking in the broth.

Pour in the tomatoes and broth:

Add the canned tomatoes with all their juices and the chicken broth, stirring well to combine everything. Bring the pot to a gentle boil - you'll see small bubbles breaking the surface and the broth will smell incredible.

Simmer until the chicken is cooked through:

Lower the heat to a simmer and leave the pot uncovered for 15 to 18 minutes. The chicken will be fully cooked and tender, and the vegetables will be soft but still have some structure. Taste a piece of chicken to make sure - it should be completely opaque inside with no pink.

Finish with brightness:

Remove from heat and stir in the lime juice and fresh cilantro. This final step transforms the whole pot - the lime cuts through the richness and cilantro adds a fresh, herbaceous note that makes every element shine.

Taste and adjust:

Take a sip of broth and think about what it needs - more salt, more lime, more heat? Adjust to your preference, then ladle into bowls and add extra cilantro on top.

Save

One evening, my neighbor stopped by just as I was ladling this into bowls, and the smell hit her at the door - she ended up staying for dinner and we talked for two hours over soup that had gone lukewarm. Food like this has a way of turning ordinary moments into actual memories.

Why This Soup Works as a Complete Meal

The chicken gives you serious protein so you're actually satisfied, the vegetables add fiber and volume without heaviness, and the broth ties everything together into something that feels nourishing rather than restrictive. There's enough spice and flavor happening that you won't feel like you're eating something "light" - it just happens to be light. This is the kind of soup you make when you want to feel good inside and out.

Ways to Make It Your Own

The beauty of this soup is that it's flexible without losing its identity - you can roast the peppers first if you want deeper flavor, or add black beans and corn to make it heartier. Some people serve it with avocado slices, lime wedges, and a dollop of Greek yogurt on the side, and it becomes something closer to a deconstructed salad experience. If you want to go vegetarian, just use vegetable broth instead and add an extra can of beans to keep the protein level up.

The Lime and Cilantro Finishing Move

This is where the magic happens, and honestly it's why I keep my limes on the counter instead of in the drawer - fresh lime juice makes a real difference here, not the bottled kind. The cilantro should be fresh and chopped just before you add it, so it stays bright and doesn't turn dark and tired-looking.

• Always taste the broth before adding lime - sometimes the tomatoes are more acidic than expected, so you might need less juice than you think.
• Cilantro is divisive, so feel free to skip it or double it depending on your feelings - this soup is forgiving enough to work either way.
• A squeeze of fresh lime at the table is never wrong - let people adjust the brightness to their own taste.

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This is the kind of soup that makes you feel capable in the kitchen and nourished in your body, which is really what cooking should be about. Make it once and it becomes part of your regular rotation.

Recipe FAQ

→ Can I make this dish vegetarian?

Yes, simply omit the chicken and substitute vegetable broth. Add extra beans or vegetables for protein and bulk.

→ What can I use instead of fresh lime juice?

You can substitute bottled lime juice or a splash of fresh lemon juice to maintain the bright, citrusy flavor.

→ Is it possible to prepare this dish ahead of time?

Absolutely, it reheats well. Store in an airtight container in the fridge for up to 3 days and gently reheat before serving.

→ How spicy is the dish and can I adjust heat levels?

This dish has mild to moderate spice from chili powder and optional cayenne. You can omit cayenne or increase it based on preference.

→ What are good side options to serve with this dish?

Try serving with lime wedges, sliced avocado, or a dollop of Greek yogurt for added creaminess and freshness.

→ Can I use frozen vegetables instead of fresh?

Fresh vegetables yield the best texture and flavor, but frozen peppers and zucchini can be used; adjust cooking time accordingly.