Skinny One-Pot Chicken Fajita

I stumbled onto this soup during a particularly busy week when my fridge was stuffed with bell peppers that needed rescuing. What started as an attempt to use them up turned into something I now make on purpose—a bright, steaming bowl that tastes like you spent hours fussing over it, even though it's done in under an hour. The magic is in how the fajita spices transform simple chicken and vegetables into something that feels celebratory rather than virtuous.

My neighbor stopped by unannounced one evening while this was simmering, and the smell pulled her right into the kitchen. She ended up staying for dinner, and watching her face when she tasted it—expecting something skinny and instead finding something genuinely satisfying—that's when I knew this recipe was worth keeping close. She's made it three times since.

Ingredients

• Boneless, skinless chicken breasts: Slicing them thin ensures they cook through in minutes without drying out, which is the whole point here.
• Yellow onion: The base that gets soft and sweet, balancing the spices beautifully.
• Red and yellow bell peppers: These add both color and natural sweetness—don't skip the variety, it matters.
• Green zucchini: Keeps things light and adds a subtle earthiness that rounds out the fajita flavors.
• Garlic: Minced fresh, not powder—it blooms when you add the spices and becomes the backbone of the flavor.
• Diced tomatoes: The acidity ties everything together, so use the canned version with juice included.
• Low-sodium chicken broth: This gives you control over the salt level, which matters when you're eating lighter.
• Ground cumin: The signature spice that makes this taste unmistakably fajita-inspired.
• Chili powder: Adds depth and a gentle warmth without overpowering.
• Smoked paprika: This is the secret ingredient that makes people ask what you did differently.
• Dried oregano: Just enough to remind you this is a tex-mex dish, not just seasoned chicken soup.
• Salt, black pepper, cayenne: Layer these to taste—cayenne is entirely optional, so adjust based on your heat preference.
• Fresh lime juice: Never skip this; it brightens everything at the very end.
• Fresh cilantro: A handful stirred in plus a garnish transforms the whole thing from good to memorable.

Instructions

Start with the aromatics:

Heat oil in your pot and let the onion soften for a few minutes until it turns translucent and starts smelling sweet. This builds your foundation.

Build the flavor base:

Add garlic, peppers, and zucchini, cooking just long enough for them to start softening but remain with some texture. You want them present in the soup, not dissolved.

Bloom the spices:

Stir in all your dried spices and cook for exactly one minute—your kitchen will smell incredible, and this step is what wakes everything up. Don't skip it or rush it.

Sear the chicken:

Add your sliced chicken and stir constantly for a few minutes until it's no longer pink on the outside. It doesn't need to be fully cooked yet.

Bring it together:

Pour in the tomatoes with their juice and your broth, then let it come to a gentle boil. You'll see the chicken continue cooking in the liquid.

Let it simmer:

Reduce the heat and let everything bubble gently for 15 to 18 minutes until the chicken is cooked through and the vegetables are tender. Taste a piece of zucchini—it should be soft but not mushy.

Finish with brightness:

Squeeze in your lime juice and stir through the fresh cilantro. This is where the soup goes from good to craveable.

Adjust and serve:

Taste a spoonful and adjust the salt, pepper, or spices to your preference. Ladle into bowls and let people add cilantro or lime wedges at the table.

Save

There's a particular kind of comfort in eating something that tastes indulgent but leaves you feeling energized rather than heavy. That's what this soup does, and it's why I've stopped thinking of it as a "lighter" version of anything—it's just delicious as it is.

Making It Your Own

This soup thrives on flexibility. I've added black beans straight from a can (drained and rinsed) when I wanted extra protein, and I've swapped in roasted peppers when I had them on hand. The base is strong enough to support additions without losing its character. One evening I had leftover corn and threw it in during the last five minutes, and nobody suspected it wasn't part of the original recipe.

Serving Suggestions That Elevate It

Serving matters as much as the cooking does. Set out lime wedges so people can adjust the brightness to their taste, have some sliced avocado ready because it adds a creaminess that doesn't require dairy, and if you want to go slightly richer, a small dollop of Greek yogurt works beautifully. I've also served it alongside warm tortillas on the side for people who want to fold things up, or simply as a standalone bowl when I want the focus entirely on the soup itself.

Storage and Keeping It Fresh

This soup keeps well for three days in the refrigerator, which makes it excellent for meal prep. The flavors actually deepen as it sits, though you may need to add a splash of broth when you reheat it since the vegetables will have absorbed some liquid. I freeze portions in containers when I'm ahead of schedule, and it thaws gently without any of the texture suffering.

• Let it cool completely before refrigerating so it doesn't warm up your entire fridge.
• Reheat gently on the stove rather than blasting it in the microwave, which can make the chicken tougher.
• Add fresh cilantro and lime juice again after reheating to restore some of that brightness that time softens.

Save

This is the kind of recipe that earns its place in regular rotation without feeling obligatory. It's simple enough for a random Tuesday night but tasty enough to serve when you care about impressing someone.

Common Questions

→ Can I use different vegetables?

Absolutely. Swap or add veggies like corn, black beans, or extra zucchini to customize the flavor and texture.

→ Is it possible to make this vegetarian?

Yes, omit the chicken and use vegetable broth. Increasing beans or additional vegetables ensures balanced protein and heartiness.

→ How can I enhance the soup's flavor?

Roasting bell peppers before adding them deepens the flavor. Fresh lime juice and cilantro added at the end brighten the dish.

→ What cooking tools are recommended?

A large pot, sharp knife, cutting board, and a ladle are ideal for preparing and serving the soup efficiently.

→ Can this dish be made gluten-free?

Yes, using low-sodium chicken broth and ensuring spices are gluten-free keeps the dish safe for gluten-sensitive diets.