Chicken Fajita Soup
Ingredients
- Chicken Breasts 2, cut into small bite size chunks
- Oil 1-2 tablespoons
- Chili powder 1/2 teaspoon (or more)
- Cumin powder 1 teaspoon
- Black pepper powder 1/4 teaspoon
- Red onion 1 medium, finely chopped
- Garlic cloves 3, finely chopped
- Yellow Bell pepper 1/2, cut into small chunks
- Yellow Bell pepper 1/2, cut into small chunks
- Tomato Can 1 (400 grams can) or 4 peeled and blended tomatoes
- Frozen corn 1/4 cup
- Water 3-4 cups (as needed)
- Sugar 1/2 teaspoon
- Chicken cubes 2
- Fresh cream 1/3 cup
- Corn flour 1-2 tablespoons mixed with 1-2 tablespoons water
Preparation
- Heat oil in a pot. Add chicken pieces, red chili powder, cumin powder and black pepper powder. Stir fry on high flame until the chicken pieces are completely cooked.
- NOTE: Make sure to cook the chicken pieces on high flame. This way the moisture from the chicken will not release and hence the cooked chicken will be juicy and moist.
- Add the onion and garlic and stir fry on high until the onions are soft and translucent and garlic is fragrant. Do not let the onion or garlic turn brown.
- Strain a tomato can through a sieve and add to the pot along with yellow and red bell pepper and frozen corns.
- Now add 3-4 cups of water, 2 chicken cubes and cream. Mix until there are no lumps. Taste and add sugar to cut down the acidity from the tomato paste
- NOTE: salt in chicken cubes is enough for this recipe. However, you can taste and adjust accordingly.
- Bring the soup to a boil and reduce heat, cover and cook on medium to low flame for 5-10 minutes or until the capsicums are not crunchy anymore.
- NOTE: Do not overcook the capsicum otherwise it will be mushy- a texture no one likes when it comes to capsicum.
- Add corn flour slurry to the soup slowly until the desired thickness is attained. Make sure to stir the soup after adding corn flour slurry or it will be lumpy.
- Serve the Chicken Fajita soup in a bowl, topped with some red and yellow bell pepper and spring onion.
- Enjoy!
Chicken Fajita Soup
Ingredients
- Chicken Breasts 2 cut into small bite size chunks
- Oil 1-2 tablespoons
- Chili powder 1/2 teaspoon or more
- Cumin powder 1 teaspoon
- Black pepper powder 1/4 teaspoon
- Red onion 1 medium finely chopped
- Garlic cloves 3 finely chopped
- Yellow Bell pepper 1/2 cut into small chunks
- Yellow Bell pepper 1/2 cut into small chunks
- Tomato Can 1 400 grams can or 4 peeled and blended tomatoes
- Frozen corn 1/4 cup
- Water 3-4 cups as needed
- Sugar 1/2 teaspoon
- Chicken cubes 2
- Fresh cream 1/3 cup
- Corn flour 1-2 tablespoons mixed with 1-2 tablespoons water
Instructions
- Heat oil in a pot. Add chicken pieces, red chili powder, cumin powder and black pepper powder. Stir fry on high flame until the chicken pieces are completely cooked.
- NOTE: Make sure to cook the chicken pieces on high flame. This way the moisture from the chicken will not release and hence the cooked chicken will be juicy and moist.
- Add the onion and garlic and stir fry on high until the onions are soft and translucent and garlic is fragrant. Do not let the onion or garlic turn brown.
- Strain a tomato can through a sieve and add to the pot along with yellow and red bell pepper and frozen corns.
- Now add 3-4 cups of water, 2 chicken cubes and cream. Mix until there are no lumps. Taste and add sugar to cut down the acidity from the tomato paste
- NOTE: salt in chicken cubes is enough for this recipe. However, you can taste and adjust accordingly.
- Bring the soup to a boil and reduce heat, cover and cook on medium to low flame for 5-10 minutes or until the capsicums are not crunchy anymore.
- NOTE: Do not overcook the capsicum otherwise it will be mushy- a texture no one likes when it comes to capsicum.
- Add corn flour slurry to the soup slowly until the desired thickness is attained. Make sure to stir the soup after adding corn flour slurry or it will be lumpy.
- Serve the Chicken Fajita soup in a bowl, topped with some red and yellow bell pepper and spring onion.
- Enjoy!