Skinny One-Pot Chicken Fajita

There's something about a bowl of soup that tastes lighter than it should—like you're eating something genuinely good for you while still feeling utterly satisfied. I discovered this fajita soup on a random Tuesday when I had chicken, peppers, and an urge to avoid the usual rotation. The kitchen filled with cumin and smoked paprika, and by the time I tasted that first spoonful, I understood why this became my go-to when I wanted something flavorful but not heavy.

I made this for my roommate who'd just started eating lighter, and she kept asking what was in it because she couldn't believe something so flavorful had no cream. That moment—watching someone genuinely surprised that healthy food could taste this good—made me keep this recipe on constant rotation.

Ingredients

• Boneless, skinless chicken breasts: Slicing them thin means they cook fast and absorb all those spice flavors instead of sitting heavy in the broth; I learned the hard way that thinner pieces also mean more even cooking.
• Yellow onion: The sweetness balances the spices and becomes almost caramelized by the time everything's done simmering.
• Red and yellow bell peppers: They soften beautifully and add natural sweetness; the color matters because it makes the soup actually look alive in the bowl.
• Green zucchini: It disappears into the broth slightly but keeps things light and adds body without heaviness.
• Garlic: Two cloves minced fine so it distributes through the whole pot rather than hitting you in chunks.
• Diced tomatoes: The canned version works perfectly here because the juice carries all that umami through the broth.
• Low-sodium chicken broth: One liter is the sweet spot; you want enough liquid to make it soupy but not so much that flavors get diluted.
• Ground cumin: This is the soul of the dish—it's warm and earthy and makes people ask what makes it taste so good.
• Chili powder: A teaspoon gives gentle heat without overwhelming anyone who prefers mild.
• Smoked paprika: This adds depth and a whisper of smoke that transforms the whole thing from ordinary to crave-worthy.
• Dried oregano: Half a teaspoon keeps things subtle and true to fajita flavor.
• Salt and black pepper: Season generously because you're working with lean protein and need the boost.
• Cayenne pepper: Optional but I always add it because that slight heat makes everything taste more alive.
• Lime juice: Squeeze it in at the end—it's the final note that makes everything click into place.
• Fresh cilantro: Stir some in and save some for garnish; it brightens every single bite.
• Olive oil: One tablespoon is all you need because this soup doesn't depend on oil to taste amazing.

Instructions

Build the aromatics:

Heat the olive oil in your large pot over medium heat and add the sliced onion. Let it soften for about three minutes, stirring occasionally so it releases its sweetness without browning too much.

Add the vegetables:

Toss in the garlic, both bell peppers, and zucchini, stirring everything together. Let this cook for four minutes until the peppers start to soften and the kitchen smells amazing; you'll know it's right when the garlic becomes fragrant.

Bloom the spices:

Stir in the cumin, chili powder, smoked paprika, oregano, salt, pepper, and cayenne if you're using it. Cook for exactly one minute—this toasts them slightly and releases their flavors so they're not just dry spice sitting on top.

Cook the chicken:

Add your thinly sliced chicken breasts and stir constantly for two to three minutes until the outside turns opaque. You're not cooking it through yet, just sealing the outside so it stays tender.

Build the broth:

Pour in the diced tomatoes with their juices and then the chicken broth. Stir gently and bring everything to a gentle boil, which should take about five minutes.

Simmer and finish:

Lower the heat and let it simmer uncovered for fifteen to eighteen minutes until the chicken is completely cooked through and the vegetables are tender but not mushy. The broth will deepen in color and flavor as it reduces slightly.

Season and serve:

Remove from heat and stir in the lime juice and fresh cilantro. Taste it and adjust salt or heat as you like, then ladle into bowls and garnish with more cilantro if desired.

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Last winter I made this when someone I cared about was going through a rough stretch, and somehow a bowl of soup that was both comforting and nutritious felt like exactly the right thing to offer. It's the kind of food that shows up for people.

Why This Soup Stays Light

The magic is in what's NOT in this soup—no cream, no butter, no shortcuts that would weight things down. Instead, the spices carry all the flavor, and the vegetables release their natural sweetness as they soften. It's one of those dishes that proved to me that lean cooking isn't about sacrifice; it's about using ingredients deliberately so nothing gets lost or overshadowed.

Customizing Without Losing the Soul

If you want to make this heartier, a can of drained black beans or corn stirred in during the last few minutes turns it into something that keeps you full longer without changing the basic character of the dish. I've also roasted the peppers first on a few occasions, which deepens their flavor—it's an extra step but absolutely worth it if you have the time. The beauty is that this soup adapts without becoming something else entirely.

Serving Suggestions That Matter

The toppings you add at the table change the whole experience, so let people build their own bowls if you're feeding others. A squeeze of fresh lime, sliced avocado, a dollop of Greek yogurt for creaminess, or even crispy tortilla strips if you want texture—these things let everyone make it their version.

• Lime wedges passed at the table let people control how bright and zingy their bowl becomes.
• Avocado adds a richness that tricks your brain into thinking you're eating something indulgent.
• A small spoonful of Greek yogurt mimics sour cream but keeps things protein-forward and light.

Save Pin

This is the soup I make when I want to prove that eating well doesn't have to feel like punishment. It's the bowl that changed how people around me think about light food.

Recipe FAQs

→ Can I use other vegetables instead of zucchini?

Yes, feel free to substitute or add veggies like yellow squash, corn, or black beans to enhance texture and flavor.

→ What type of chicken works best for this soup?

Boneless, skinless chicken breasts sliced thin are ideal for even cooking and tenderness.

→ How can I adjust the spice level?

Modify the chili powder and cayenne pepper quantities to your heat preference or omit cayenne for a milder taste.

→ Is this dish suitable for gluten-free diets?

Yes, all ingredients are naturally gluten-free, but always confirm broth and spices if sensitivity is a concern.

→ Can I prepare this soup vegetarian?

Absolutely. Replace chicken with vegetable broth and add beans or extra vegetables for protein and heartiness.