Blackened Chicken Fajita Soup
- 1/2 cups Soy Sauce
- 1/2 cups Lime Juice
- 1/2 cups Canola Oil, Plus 1 Tablespoon For Cooking Vegetables
- 1/4 cups Packed Brown Sugar
- 2 teaspoons Ground Cumin
- 2 teaspoons Ground Pepper
- 1 Tablespoon Chile Powder
- 3 cloves Garlic, Finely Minced
- 1 pound Boneless Skinless Chicken Breast
- 1 Red Bell Pepper, Stemmed, Seeded And Medium Diced
- 1 Yellow Bell Pepper, Stemmed, Seeded, And Medium Diced
- 1 Green Bell Pepper, Stemmed, Seeded And Medium Diced
- 1/2 Onion, Medium, Diced
- 4 cups Chicken Stock
- 1/4 cups Chopped Cilantro
- Pico De Gallo, Cubed Avocado, And Lime Wedge For Serving
- Combine soy sauce, lime juice, 1/2 cup canola oil, brown sugar, cumin, pepper, chile powder, and garlic in a medium bowl and whisk to combine. Transfer half of the marinade to another bowl and set aside. Add the remaining marinade to a gallon-size resealable bag and add chicken breasts. Massage to cover and lay flat in refrigerator to marinade for at least 3 hours or overnight.
- Heat a large Dutch oven over medium-high heat. Remove chicken from the marinade and pat dry. Blacken the chicken on each side until internal temperature reaches 165u0b0F. Let the chicken cool for a few minutes while you saute the veggies.
- Add all of the vegetables to the Dutch oven with 1 tablespoon canola oil. Saute until veggies begin to soften, 3-5 minutes.
- Meanwhile, shred cooled chicken with two forks.
- Add reserved marinade and stock to the Dutch oven along with the shredded chicken. Bring to a boil and let the soup simmer for 10 minutes or until you're ready to serve. Salt and pepper to taste.
- Add cilantro at the last minute and top with garnishings of your choosing. I like a bit of Pico de Gallo, avocado and lime on mine.
soy sauce, lime juice, canola oil, brown sugar, ground cumin, ground pepper, chile powder, garlic, chicken, red bell pepper, yellow bell pepper, green bell pepper, onion, chicken, cilantro, de
Taken from tastykitchen.com/recipes/soups/blackened-chicken-fajita-soup/ (may not work)