Skinny One-Pot Chicken Fajita

There's something about a steaming bowl of fajita soup that makes everything feel manageable again. I discovered this version on a Tuesday evening when I was determined to eat well but had zero energy for complicated cooking. The kitchen filled with cumin and paprika as the peppers softened, and suddenly my whole apartment smelled like a restaurant I actually wanted to eat at. This soup proved you don't need cream or cheese to make something deeply satisfying.

I made this for my sister when she was visiting after her big move, and we sat at my kitchen counter with bowls steaming between us while she told me about her new job. She asked for the recipe that same night, which felt like the highest compliment. Now whenever she texts that she's making it again, I know life has gotten a little hectic on her end.

Ingredients

• Boneless, skinless chicken breasts (2 medium, about 400 g), sliced thinly: Slicing them thin means they cook in minutes, staying tender rather than tough, and distributing evenly throughout every spoonful.
• Yellow onion (1 large), thinly sliced: The onion builds the flavor foundation as it softens, adding natural sweetness that balances the spice without any sugar.
• Red and yellow bell peppers (1 each), thinly sliced: The colors aren't just pretty; red peppers bring a subtle sweetness while yellow adds a slightly different dimension of flavor.
• Green zucchini (1 medium), halved lengthwise and sliced: Zucchini adds volume and nutrition without heaviness, and slicing it this way prevents it from turning mushy.
• Garlic (2 cloves), minced: Mince it fine so it distributes throughout the broth rather than leaving chunks that surprise you mid-spoonful.
• Diced tomatoes (1 can, 400 g), with juices: The acid brightens the soup and adds body; don't drain them because the juice is liquid gold for building flavor.
• Low-sodium chicken broth (1 liter): Low-sodium is essential here since the spices are bold; it lets them shine without tasting salty.
• Olive oil (1 tbsp): Just enough to start the aromatics without making the soup greasy.
• Ground cumin (1 tsp): This is the soul of the soup, so use fresh cumin if you have it; old spices fade into nothing.
• Chili powder (1 tsp), smoked paprika (1 tsp), dried oregano (1/2 tsp): Together these create authentic fajita flavor; smoked paprika especially adds a depth that regular paprika can't touch.
• Salt (1/2 tsp), black pepper (1/4 tsp), cayenne (1/8 tsp optional): Start with these amounts and taste as you go; cayenne is just there if you want a quiet heat building in the background.
• Fresh lime juice (1 lime): Squeeze it fresh right before serving; it wakes up every single flavor in the bowl.
• Fresh cilantro (2 tbsp), chopped: If you're one of those people who thinks cilantro tastes like soap, skip it entirely and nobody will judge you.

Instructions

Warm the pot and start your aromatics:

Heat olive oil over medium heat in a large pot until it moves easily when you tilt the pan. Add your sliced onion and let it cook undisturbed for about a minute before stirring, which helps it start softening rather than bouncing around.

Build layers of flavor with the vegetables:

Once the onion has softened and turned slightly translucent at the edges, add your minced garlic, bell peppers, and zucchini. Stir occasionally for four minutes until the peppers begin to soften and release their sweetness into the oil.

Toast the spices and wake them up:

Sprinkle in your cumin, chili powder, paprika, oregano, salt, pepper, and cayenne if using. Stir constantly for one full minute so the spices bloom and release their oils; this is when the kitchen starts smelling absolutely incredible.

Cook the chicken through gently:

Add your thinly sliced chicken and stir for two to three minutes until the pieces turn opaque and lose that raw pink look. Don't let them sit still or they'll start sticking.

Bring in the liquid and tomatoes:

Pour in your canned diced tomatoes with all their juices, then add the chicken broth. Give everything a good stir and bring it to a gentle boil where you see steady bubbles breaking the surface.

Let it simmer until everything is tender:

Turn the heat down to a simmer and cook uncovered for fifteen to eighteen minutes. The chicken will be fully cooked through, the vegetables will be tender but not falling apart, and the broth will have absorbed all the spice flavors.

Finish with brightness and fresh herbs:

Turn off the heat and squeeze in your fresh lime juice, then stir in the chopped cilantro. This final step transforms the soup from good to the kind you think about the next day.

Taste and adjust before serving:

Grab a spoon and taste it. Does it need more salt? More lime? More cilantro? Make it exactly how you want it because no two palates are the same.

Save

My neighbor stopped by one afternoon when this was simmering, and the smell pulled her inside. I ladled her a bowl without asking, and she sat at my counter for an hour just talking about nothing important while we both ate. That's when I understood that soup isn't just food; it's an invitation to slow down together.

Why This Soup Became My Go-To

I used to think healthy eating meant sacrificing flavor, but this soup shattered that belief. The fajita spices do all the heavy lifting, so you don't need cream or cheese or oil to make it craveable. It's proof that restraint in the kitchen doesn't mean boring on the plate.

The Secret to Not Overcooking the Chicken

Slicing the chicken thin is half the battle because thinner pieces cook faster and stay tender even if you're not watching the clock perfectly. But the real trick is removing the pot from heat as soon as the broth simmers gently for fifteen minutes; residual heat finishes the cooking while you're stirring in lime and cilantro. I learned this the hard way by making rubbery chicken more times than I care to admit.

How to Make It Your Own

The beauty of this soup is that it's a canvas you can adjust based on what's in your kitchen or what your body needs that day. Some nights I add black beans for extra protein and earthiness, other times I throw in corn because it feels like summer. I've even added a splash of hot sauce at the end when I wanted more aggressive heat, and it never disappoints.

• If you want it heartier, add a can of drained black beans or corn during the final simmer.
• Serve with lime wedges, thinly sliced avocado, or a dollop of Greek yogurt for richness without heaviness.
• For a vegetarian version, omit the chicken and use vegetable broth, then add more beans or an extra can of diced tomatoes to keep it substantial.

Save

This soup sits at the intersection of healthy and comforting, which is honestly where the best meals live. Make it once and you'll find yourself craving it on ordinary Tuesday evenings.

Recipe FAQ Section

→ Can I make this dish vegetarian?

Yes, omit the chicken and substitute the broth with vegetable stock. Adding beans or extra vegetables will provide protein and texture.

→ How do I enhance the flavor of the bell peppers?

Roasting the bell peppers before adding them intensifies their sweetness and adds a subtle smoky depth to the dish.

→ What spices bring out the fajita flavor?

Ground cumin, chili powder, smoked paprika, and oregano combine to create the classic fajita spice profile in this dish.

→ Is this meal suitable for gluten-free diets?

Yes, this dish uses naturally gluten-free ingredients, but always check broth and spice labels to ensure they contain no added gluten.

→ Can I prepare this in advance?

Absolutely, this dish stores well in the refrigerator and flavors deepen overnight. Reheat gently on the stove before serving.