Most people love a good fajita but what if you could make it into a tasty soup instead? This warming soup contains lot of healthy vegetables and less carbs than you’d get in normal fajitas making this a really good option for all the family.
Plus the crispy tortillas are fun for the kids to dip in!
Ingredients: serves 4-5
1 tbsp coconut oil
1.5 onions, finely chopped
2 large chicken breasts, chopped into bite sized pieces
1 courgette, diced
1 red pepper diced
1/2 packet fajita seasoning
2 tsp chilli powder (adjust as preferred)
400g chopped tomatoes
1 litre chicken stock (2 cubes)
150g frozen sweetcorn
2 large seeded/ wholewheat wraps
2 tsp olive oil
8 tbsp natural/ Greek yoghurt
Heat the coconut oil in a large pan and add the onion, cover, and leave to cook on a medium heat for about 5 minutes until starting to soften.
Next add the chicken pieces and fry for about 5 minutes until starting to cook on the outside before adding the courgette, pepper and the majority of the fajita seasoning (leave a little for adding to the tortillas later).
After a further 5 – 10 minutes cooking add the chilli, tomatoes, stock and sweetcorn and bring to the boil. Reduce the heat and cover leaving to cook through for about 15 minutes.
Meanwhile pre-heat the oven to 180 degrees fan (200 non fan).
Put the tortillas flat on a baking tray and drizzle over the olive oil, spreading evenly with a basting brush. Sprinkle on the remaining fajita seasoning and if you like spice, add some chilli powder or paprika too.
Just before serving, put the tortillas in the oven for around 5 minutes until crispy (but make sure you don’t leave them too long!)
Serve the soup into large bowls with 2 tbsp yoghurt per person (optional but tasty) then cut the tortillas into 8 pieces adding 4 to each plate.