This flavorful and hearty soup captures the vibrant flavors of classic fajitas. Made with tender chicken, colorful bell peppers, and a rich, creamy broth, it's a comforting meal perfect for any day.
In a large pot, heat olive oil over medium heat. Add diced onions and cook until they are translucent, about 3 minutes.
Add garlic, bell peppers, and fajita seasoning, stirring well. Let the vegetables cook for 5 minutes or until they start to soften.
Push the vegetables to the side and add the diced chicken. Sprinkle with salt, pepper, and cumin. Sauté until the chicken is no longer pink on the outside.
Pour in the chicken broth and diced tomatoes, including the juice. Stir to combine all ingredients. Bring to a boil, then reduce the heat and let it simmer for about 20 minutes.
Stir in the heavy cream (or coconut milk for dairy-free option) and let the soup simmer for another 5 minutes to thicken and develop a creamy texture.
Ladle the soup into bowls and top with your favorite toppings, such as shredded cheese, chopped cilantro, avocado, or tortilla strips. Squeeze a lime wedge over the top for a burst of freshness.