Blackened Chicken Fajita Soup

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 165ºF. Let the chicken cool for a few minutes while you sauté the veggies.

Add all of the vegetables to the Dutch oven with 1 tablespoon canola oil. Sauté 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.