Skinny One-Pot Chicken Fajita (Printable)

Tender chicken melds with zucchini, peppers, and zesty spices in this flavorful, wholesome soup.

# Ingredient List:

→ 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 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, adjusted to taste
15 - 1/4 teaspoon black pepper
16 - 1/8 teaspoon cayenne pepper, optional for heat
17 - Juice of 1 lime
18 - 2 tablespoons fresh cilantro, chopped, plus more for garnish

# Steps:

01 - Heat olive oil in a large soup pot over medium heat. Add the sliced onion and sauté for 3 minutes until softened.
02 - Add minced garlic, sliced bell peppers, and zucchini. Cook for 4 minutes, stirring occasionally.
03 - Stir in cumin, chili powder, smoked paprika, oregano, salt, black pepper, and cayenne if using. Cook for 1 minute until aromatic.
04 - Add sliced chicken breasts and cook, stirring, for 2 to 3 minutes until the meat is just opaque.
05 - Pour in the diced tomatoes with juices and chicken broth. Bring to a gentle boil.
06 - Reduce heat to a gentle simmer and cook uncovered for 15 to 18 minutes until the chicken is cooked through and vegetables are tender.
07 - Remove from heat. Stir in lime juice and fresh cilantro. Taste and adjust seasoning as desired.
08 - Ladle into bowls and garnish with additional fresh cilantro if desired.

# Tips from the Pros:

01 -
  • It tastes like comfort food but keeps you feeling light and energized, not sluggish.
  • The whole pot comes together faster than delivery would arrive, and it's actually cheaper too.
  • You can throw it together on a Tuesday night without opening three cookbooks or stressing over timing.
02 -
  • Don't skip sautéing the onions first—those first three minutes build a sweetness that makes the entire soup taste more intentional and less like you just threw everything together.
  • The lime juice at the end isn't optional; it transforms the soup from good to crave-it-again by adding brightness that makes your taste buds sit up and pay attention.
03 -
  • If you have time, roast your bell peppers under the broiler for a few minutes before slicing them—it deepens their sweetness and adds a subtle char that elevates the whole soup.
  • Make the soup up to the point of adding lime juice and cilantro, then store it for a few days and finish it fresh when you reheat—the flavors actually deepen as they sit.
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