Skinny One-Pot Chicken Fajita (Printable)

Light and flavorful chicken soup featuring bell peppers, zucchini, and aromatic fajita spices in one pot.

# 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 & 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
15 - 1/4 teaspoon black pepper
16 - 1/8 teaspoon cayenne pepper, optional
17 - Juice of 1 lime
18 - 2 tablespoons fresh cilantro, chopped

# Steps:

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

# Expert Advice:

01 -
  • It comes together in 45 minutes but tastes like you've been simmering it all day.
  • The spices are balanced enough that you get authentic fajita flavor without any heaviness or cream.
  • You can eat a full, satisfying bowl for under 250 calories and still feel genuinely full.
  • Everything cooks in one pot, so cleanup is honestly the easiest part of your evening.
02 -
  • Don't skip the lime juice—I learned this the hard way when I forgot it once and the soup tasted flat and one-dimensional no matter what else I added.
  • If your chicken seems like it's cooking faster than your vegetables, pull it out with tongs and set it aside, then add it back in the last few minutes before serving.
  • The cilantro should always go in after you remove the pot from heat, because cooked cilantro tastes like sadness and defeat.
03 -
  • If you want deeper fajita flavor, quickly char your bell peppers in a dry skillet before slicing them—that one extra step elevates the entire soup.
  • Use a very sharp knife to slice your chicken thinly, because thin pieces cook evenly and quickly instead of having dry edges and undercooked centers.
  • Taste and adjust your seasonings at the very end, because the broth concentrates slightly as it simmers and what seemed right at the beginning might need recalibration.
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