This skinny soup is full of zesty flavor and packed with hearty ingredients. It's like a fajita with all the fixins' in a bowl of soup perfect for the whole family.
Heat the olive oil in a Dutch oven over medium high heat. Add the chicken breasts and sear on both sides for 3 to 4 minutes. Set chicken aside on a plate.
Add yellow onions, red and green peppers to the bottom of the pot and saute for 3 to 5 minutes, or until the onions are softened and slightly translucent.
Add the garlic and saute for another minute.
Return the chicken to the pot along with the roasted corn, black beans, tomatoes, enchilada sauce, fajita seasoning and chicken broth. Cook on medium low for 15 to 20 minutes.
Remove the chicken from the pot and shred with a fork. Return the chicken to the soup and turn off the heat.
Stir in the lime juice and serve immediately. Top with sliced green onions and your favorite toppings.