Spring marks the beginning of longer days, warmer temps, flowers blooming, and days wasted on a patio with cocktail in-hand (clarification: the days are wasted, not me. Usually.). But, Spring also signals the end of one of my favorite things about winter: soup season.
To say goodbye, and to pay a distant nod to Cinco de Mayo, I whipped up my delicious one-pot fajita soup recipe. It’s spicy, with big flavorful chunks of chicken, and sweet corn and black beans. I serve mine with all the ‘fixins’: sour cream, lime, tortilla chips, and shredded cheddar cheese.
So let’s pour one out for 2015 soup season and look forward to endless lazy patio days!
- 1 tablespoon olive oil
- 4 garlic cloves, minced
- 1 teaspoon chili powder
- 2 medium potatoes, peeled and chopped
- 2 cans diced tomatoes in juice
- 2 cans black beans, rinsed and drained
- 1 box vegetable stock
- 2 boneless, skinless chicken breasts, chopped to desired bite-size chunks
- 1 package frozen corn kernels
- Coarse salt and ground pepper
- 1 cup crushed tortilla chips, plus more for serving
- 1 tablespoon fresh lime juice, plus lime wedges for serving
In a large saucepan, heat oil over medium. Cook chicken until browned on all sides. Add garlic and chili powder and cook until fragrant, about 1 minute. Add tomatoes (with juice), beans, stock, corn, potatoes, and 1 cup water; season with salt and pepper.
Bring soup to a boil; reduce to a simmer. Cook until potatoes are fork-tender and the chicken is cooked through. Add tortilla chips; cook until softened, about 2 minutes. Remove from heat; stir in lime juice, and season with salt and pepper. Serve soup with lime wedges and, if desired, more chips.
It’s that easy – Enjoy!