Sometimes I just need soup. It’s warm, healthy, and a nice change of pace for dinner. I even love it in the summer — weird, I know! This particular soup is very easy to make and contains tons of veggies. The Bayou Boys all eat it too (everyone but Little Miss Bayou — she doesn’t eat Mexican food at all). Also, your house will smell divine while it all cooks. Keep in mind that this post has affiliate links. If you purchase something with one of my links, I may receive a small commision (thank you!).
I make this soup in my Le Creuset Oval 6.75 Qt Dutch Oven. This is my absolute favorite thing to cook with in my kitchen. Le Creuset lasts forever, and they are an enameled cast iron. Cooking on with these pots is a dream. They give a beautiful browning effect, when you’re cooking the chicken. However, when you add the broth, all of that flavor lifts off the pan and goes into your food. They also hold heat for a long time, so I make this soup ahead of time and let it stay warm until we are ready to eat. These pots also go into the oven!
Le Creuset pots come in a variety of colors. I prefer the white, because that is pretty much my go-to for everything in my home.They are pricey, but if you don’t have one, you can find it here on Amazon. These would be an amazing Mother’s Day gift too.
The other reason you need a large Dutch oven or big pot for this soup is that it makes a lot. I love that because I will eat these leftovers for lunch.
To start, make sure you pat your chicken breasts (or tenders) dry. If you don’t the water will make the chicken boil, and you won’t get the browning that really gives the chicken flavor. You can choose to chop the chicken before you brown it, or after. It’s really up to you.
I prefer to use colorful bell peppers, because I think they taste better and look pretty. You can chop them smaller if your people aren’t into big pieces of bell pepper.
If you haven’t tried quinoa (pronounced keen-wah), please give it a try. It’s like rice, but has more protein. I love it. You can use either the white or tri colored.
Note: I used fajita seasoning mix to make this recipe super simple. Taco mix would also be good. FYI, if you are gluten free, make your own mix or use a gluten-free version. Little Miss doesn’t eat this dish, so I don’t have to worry about it too much. If you’re doing Whole 30, you would want to make your own, since the packaged version has a small amount of flour and sugar. This dish isn’t very keto friendly with the quinoa, but you could omit that ingredient.
Let me know if you give this recipe a try. I’ve created a downloadable PDF if you prefer to print it out.
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