Rating: 4.5 stars
46 Ratings
  • 5 star values: 36
  • 4 star values: 9
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1

Finalist, Family DinnersMy husband likes Mexican food—tacos, fajitas, burritos. This recipe is everything you'd find in a fajita in a healthy, tasty soup instead. —Jamie Miller, Maple Grove, Minn.

Recipe by Cooking Light March 2010


Credit: Becky Luigart-Stayner; Styling: Melanie J. Clarke

Recipe Summary

8 servings


Ingredient Checklist


Instructions Checklist
  • To prepare spice blend, combine first 6 ingredients in a small bowl.

  • To prepare soup, heat 2 teaspoons oil in a large nonstick saucepan over medium-high heat. Add chicken; sprinkle 1 1/2 tablespoons spice blend over chicken. Sauté 8 minutes or until done; cool. Chop chicken; set aside.

  • Heat remaining 1 teaspoon oil in pan over medium-high heat; add onion, bell peppers, garlic, and 1/2 teaspoon salt. Sprinkle vegetable mixture with remaining spice blend; sauté 8 minutes or until vegetables are tender. Stir in chicken, corn, broth, and tomatoes; bring to a boil. Reduce heat; simmer 15 minutes. Add lime juice.

  • To prepare relish, combine chopped cilantro and next 4 ingredients (through avocado).

  • Ladle 1 1/4 cups soup into bowls; top with 1/4 cup relish. Garnish with cilantro sprigs, if desired.

Nutrition Facts

285 calories; fat 9.6g; saturated fat 2.1g; mono fat 4.7g; poly fat 1.8g; protein 27.2g; carbohydrates 23.1g; fiber 5.5g; cholesterol 648mg; iron 3.1mg; sodium 773mg; calcium 99mg.