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!