Skinny One-Pot Chicken Fajita (Printable Copy)

Light and flavorful chicken soup with zucchini, peppers, and bold Tex-Mex spices.

# What You Need:

→ 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 - 4.2 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, or to taste
15 - 1/4 teaspoon black pepper
16 - 1/8 teaspoon cayenne pepper, optional for heat
17 - Juice of 1 lime
18 - 2 tablespoons fresh cilantro, chopped, plus more for garnish

# How to Make:

01 - Heat olive oil in a large pot over medium heat. Add 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 if using. Cook for 1 minute until fragrant and spices are fully incorporated.
04 - Add sliced chicken breasts to the pot and cook, stirring frequently, for 2 to 3 minutes until the exterior becomes opaque.
05 - Pour diced tomatoes with their juices and chicken broth into the pot. Bring mixture to a gentle boil, stirring occasionally.
06 - Reduce heat to a gentle simmer and cook uncovered for 15 to 18 minutes, or until chicken is cooked through and vegetables are tender.
07 - Remove from heat. Stir in lime juice and fresh chopped cilantro. Taste and adjust salt and pepper as desired.
08 - Ladle soup into bowls and garnish with additional fresh cilantro. Serve immediately.

# Expert Advice:

01 -
  • It comes together faster than ordering takeout, yet tastes like you actually planned ahead.
  • The spices hit that perfect balance—warm and complex without any aggressive heat unless you want it.
  • One pot means cleanup is barely a thing, which honestly matters when you're eating healthier.
02 -
  • Don't rush the simmering phase—that 15 to 18 minutes is when the flavors marry and the chicken becomes truly tender rather than just cooked through.
  • Adding the lime juice at the very end makes an enormous difference; if you add it early, it gets muted by everything else, so save it for the final moment.
03 -
  • Slice your chicken thin and uniform so it cooks evenly; thick pieces will be chewy while thin edges turn to strings.
  • Don't let the broth come to a hard boil—keep it at a gentle simmer so the chicken stays tender and the vegetables don't fall apart.
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