Spicy Fajita Soup

Faj soup

Clearly I am on a culinary roll this week.  It is shocking what can be accomplished when I am facing of a daunting level of work, and thus in desperate need of a creative outlet. Today’s soup comes to you as an extra show of love for Jameson who has been so supportive and patient in the midst of all the crazy.  Even taking the time to walk me around the Upper West side until 10:30pm last night as I breathed in the fresh air, cleared my head and tried to let go of the day.  In the meal planning process I often tend to favor my dietary preferences, and rarely cook him anything with animal protein.  So on days when I am feeling extra thankful for the emotional, physical and mental resource he is for me day in and day out, I tend to plan meals that have him in mind.  What makes this soup extra special is that the chef can opt the meat in or out (or add it just to the carnivorous bowls at the end like we do), thus making it the perfect flex meal for differing palates and culinary restrictions.  Meat or meatless you will still get ample protein from the black beans and the flavor isn’t hindered in either version.  This is a substantial, hearty meal, so enjoy. 

Spicy Fajita Soup

Serves 4


  • 3 chicken breasts (skip for vegan option)
  • 2 tsp of taco seasoning
  • 2 tsp of coconut oil
  • 4 cloves of garlic
  • 1 red pepper
  • 1 jalapeño
  • 1 onion
  • salt and pepper to taste
  • 2 tsp of cumin
  • 1 can of diced tomato
  • 1 1/2 cups of vegetable broth
  • 1 cup of corn kernels (skip or replace with peas if Paleo or Whole 30)
  • 1 can cup of black beans (skip if strict Paleo or Whole 30)
  • 1 lime
  • 1/2 cup of cilantro leaves
  • 1 avocado


  1. Preheat the oven to 350 degrees.
  2. Place the chicken breasts in an oven safe dish and sprinkle with taco seasoning.  Place chicken into the oven to bake until cooked (about 15 to 20 minutes)
  3. Add the coconut oil to a large soup pot.
  4. Mince the garlic, red pepper and onion and add to the pot.
  5. Add the salt, pepper and cumin.  Sauté over high heat until the onions are translucent.
  6. Once cooked, remove the chicken from the oven, and shred with two forks. Add the chicken to the pot and continue to sauté.
  7. Add the tomatoes and broth to the soup and bring entire thing to a boil. Then reduce heat and simmer.
  8. Stir in the corn, black beans and lime.
  9. Mince the cilantro leaves and add to the soup.
  10. Remove from the heat and serve by garnishing with diced avocado.

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