Thursday, 26 January 2017

Chicken Fajita Soup

All your favourite fajita flavours - in a big steaming bowl of goodness!  Packed with lots of veggies and a delightful chilli kick - guaranteed to warm up anyone this cold winter! 

For those of you who follow some of my recipes, you will know that I am not a fan of the boring beige food.  I would much rather have a soup that is full of flavour, packed with ingredients and really makes you feel like you are having a meal - as opposed to a tin of basic tomato soup. 

Don't get me wrong, there will be days when they serve their purpose, but the only way that I can keep myself on a healthy eating pattern, is to make all my meals that tiny bit more exciting.

A long time ago I saw a recipe online for a similar type of soup using pork.  I have had the idea sitting in my notepad for months, then one day when the cold London winter got to me too much - I decided to create my own version! 

Although optional, adding the quark at the end - gives it a real silkiness, and calms down the chilli kick

I hope you enjoy this one, there was not one dirty bowl in the kitchen after I served this to my lovelies! 

Calories: 237 per portion   •  Slimming World:  Syn Free on Extra Easy

Preparation Time: 10 Minutes
Cooking Time: 30 Minutes
Serves: 6


2 large skinless, boneless chicken breasts diced
3 Peppers Sliced
1 Onion Sliced
1 Tin Chopped Tomatoes
2 Garlic Cloves Minced
1 Tin (400g) Black Eyed Beans or other bean of your choice
200g Sweetcorn
700ml Boiling Water
2 Chicken Stock Cubes
1 Tbsp Cumin
1/2 Tbsp Smoked Paprika
1/4Tbsp Cayenne Pepper/chilli powder
Pinch of oregano
Calorie Controlled Oil Spray

To Serve(optional)

Sliced Spring Onion
Tbsp Quark
Grated Cheese (calorie and syn value would be affected if using)


In a heavy bottomed pan sprayed with oil,  soften the onions,  peppers and garlic

Add the chicken to the pan to brown along with the Cumin,  Paprika,  Cayenne and oregano cook until browned on all sides

Add the tomato puree,  chopped tomatoes and dissolve the stock cube/pot

Add the water,  cover and simmer for 15 minutes

Drain the beans,  and Sweetcorn,  add to pan and cook for a further 10 minutes

Serve in a big bowl topped with crunchy spring onions and a Tbsp of Quark stirred in for creaminess


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