Chicken Fajita Soup

Why You’ll Love This Recipe

Chicken Fajita Soup is everything you love about fajitas but in a soup form! It’s packed with fresh vegetables, tender chicken, and a rich, savory broth with just the right amount of heat. The spices, like cumin and chili powder, create a delicious, zesty base, while the bell peppers and onions add sweetness and crunch. It’s easy to make, filling, and perfect for a weeknight meal. Plus, it’s gluten-free, dairy-free, and can be made as spicy as you like!

Ingredients

• 1 tablespoon olive oil
• 1 pound boneless, skinless chicken breasts (or thighs)
• 1 medium onion, sliced
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1 green bell pepper, sliced
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1/2 teaspoon paprika
• 1/4 teaspoon cayenne pepper (optional for extra heat)
• 4 cups chicken broth
• 1 (14.5 oz) can diced tomatoes (with juices)
• 1/2 cup frozen corn kernels (optional)
• 1/2 cup black beans (drained and rinsed, optional)
• Salt and pepper, to taste
• Juice of 1 lime
• Fresh cilantro for garnish (optional)
• Sliced avocado for garnish (optional)
• Tortilla chips or strips for topping (optional)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chicken breasts (or thighs) and season with salt and pepper. Cook for about 6-8 minutes per side until the chicken is golden brown and cooked through (internal temperature of 165°F/74°C). Remove from the pot and set aside.
2. In the same pot, add the sliced onion and bell peppers. Cook for 5-6 minutes, stirring occasionally, until the vegetables are tender and slightly caramelized.
3. Add the minced garlic and cook for another minute until fragrant. Sprinkle in the cumin, chili powder, paprika, and cayenne pepper (if using), stirring to coat the vegetables in the spices.
4. Pour in the chicken broth and diced tomatoes (with juices). Bring the mixture to a simmer and let it cook for 10-15 minutes to allow the flavors to meld.
5. While the soup is simmering, shred the cooked chicken using two forks or chop it into bite-sized pieces. Add the shredded chicken back into the pot.
6. Stir in the frozen corn and black beans (if using) and cook for an additional 5 minutes.
7. Taste the soup and adjust the seasoning with salt, pepper, or extra spices if needed. Just before serving, squeeze the juice of one lime into the soup.
8. Serve the soup hot, garnished with fresh cilantro, sliced avocado, and tortilla chips or strips for added crunch.

Servings and Timing

• Servings: 4-6
• Prep time: 10 minutes
• Cook time: 30 minutes
• Total time: 40 minutes

Variations

• Make it spicier: If you prefer a spicier soup, add more cayenne pepper or a chopped jalapeño to the pot.
• Add other veggies: Feel free to include other vegetables like zucchini, carrots, or even spinach for extra nutrients.
• Use ground chicken or turkey: If you prefer ground meat, swap out the chicken breasts for ground chicken or turkey. Just brown it in the pot first.
• Make it creamy: For a creamy version, stir in a bit of coconut milk or heavy cream towards the end of cooking.

Storage/Reheating

Leftover Chicken Fajita Soup can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm it in a pot over medium heat until heated through. You can also reheat it in the microwave in 1-2 minute intervals, stirring in between.

FAQs

Can I use chicken thighs instead of chicken breasts?

Yes, chicken thighs work great in this recipe and will add more flavor and tenderness. Just be sure to cook them until they reach an internal temperature of 165°F (74°C).

Can I make this soup ahead of time?

Yes, this soup can be made ahead of time. It actually tastes even better the next day as the flavors continue to develop. Store it in an airtight container in the fridge for up to 3 days.

Is this soup gluten-free?

Yes, this Chicken Fajita Soup is naturally gluten-free. Just be sure to check the labels of the chicken broth and canned tomatoes to ensure they’re gluten-free.

Can I make this soup in the slow cooker?

Yes! To make this in a slow cooker, add all the ingredients (except the lime juice, avocado, and cilantro) to the slow cooker and cook on low for 6-8 hours or on high for 3-4 hours. Shred the chicken before serving and finish with lime juice, avocado, and cilantro.

Can I freeze this soup?

Yes, this soup freezes well. Let it cool completely before transferring to an airtight container or freezer-safe bag. Freeze for up to 3 months. To reheat, thaw in the refrigerator overnight and warm on the stovetop.

Can I add more beans to this recipe?

Yes, you can add more beans or even swap in different types of beans, like pinto beans or kidney beans, for more variety and texture.

Can I make this soup without tomatoes?

If you’re not a fan of tomatoes, you can skip the diced tomatoes and add extra chicken broth for a less tangy version of the soup. You may want to adjust the seasoning to balance the flavors.

Can I add some cheese on top?

Yes, shredded cheese, such as cheddar or Monterey Jack, would be a great addition to top off this soup. Add it right before serving so it melts beautifully.

How can I thicken this soup?

If you prefer a thicker soup, you can blend a portion of the soup using an immersion blender or transfer some to a regular blender. Alternatively, you can make a slurry by mixing cornstarch with a little water and adding it to the soup to thicken.

Can I use a rotisserie chicken for this recipe?

Yes! Using rotisserie chicken is a great time-saver. Just shred the chicken and add it to the soup in place of the cooked chicken breasts.

Conclusion

Chicken Fajita Soup is the perfect combination of comfort, spice, and flavor. It’s a quick, satisfying meal that brings all the deliciousness of fajitas into a warming bowl of soup. Packed with tender chicken, colorful bell peppers, onions, and zesty spices, this dish is perfect for a cozy dinner or a meal prep option. Whether you’re serving it with avocado, cilantro, or tortilla chips, it’s sure to be a hit with everyone!

Chicken Fajita Soup

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A comforting and flavorful Chicken Fajita Soup that combines tender chicken, bell peppers, onions, and savory spices in a hearty broth. Perfect for a cozy dinner or meal prep.

• Author: Laura
• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Total Time: 40 minutes
• Yield: 4-6 servings
• Category: Soup
• Method: Stovetop
• Cuisine: Mexican
• Diet: Gluten Free

Ingredients

1. 1 tablespoon olive oil
   
   1 pound boneless, skinless chicken breasts (or thighs)
   
   1 medium onion, sliced
   
   1 red bell pepper, sliced
   
   1 yellow bell pepper, sliced
   
   1 green bell pepper, sliced
   
   2 cloves garlic, minced
   
   1 teaspoon ground cumin
   
   1 teaspoon chili powder
   
   1/2 teaspoon paprika
   
   1/4 teaspoon cayenne pepper (optional for extra heat)
   
   4 cups chicken broth
   
   1 (14.5 oz) can diced tomatoes (with juices)
   
   1/2 cup frozen corn kernels (optional)
   
   1/2 cup black beans (drained and rinsed, optional)
   
   Salt and pepper, to taste
   
   Juice of 1 lime
   
   Fresh cilantro for garnish (optional)
   
   Sliced avocado for garnish (optional)
   
   Tortilla chips or strips for topping (optional)

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Instructions

Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chicken breasts (or thighs) and season with salt and pepper. Cook for about 6-8 minutes per side until the chicken is golden brown and cooked through (internal temperature of 165°F/74°C). Remove from the pot and set aside.

1. In the same pot, add the sliced onion and bell peppers. Cook for 5-6 minutes, stirring occasionally, until the vegetables are tender and slightly caramelized.
2. Add the minced garlic and cook for another minute until fragrant. Sprinkle in the cumin, chili powder, paprika, and cayenne pepper (if using), stirring to coat the vegetables in the spices.
3. Pour in the chicken broth and diced tomatoes (with juices). Bring the mixture to a simmer and let it cook for 10-15 minutes to allow the flavors to meld.
4. While the soup is simmering, shred the cooked chicken using two forks or chop it into bite-sized pieces. Add the shredded chicken back into the pot.
5. Stir in the frozen corn and black beans (if using) and cook for an additional 5 minutes.
6. Taste the soup and adjust the seasoning with salt, pepper, or extra spices if needed. Just before serving, squeeze the juice of one lime into the soup.
7. Serve the soup hot, garnished with fresh cilantro, sliced avocado, and tortilla chips or strips for added crunch.

Notes

• Add extra cayenne pepper or a chopped jalapeño to make the soup spicier.
• Feel free to include other vegetables like zucchini, carrots, or spinach for extra nutrients.
• Use ground chicken or turkey for a different texture.
• For a creamy version, stir in coconut milk or heavy cream towards the end of cooking.

Nutrition

• Serving Size: 1 serving
• Calories: 300
• Sugar: 6g
• Sodium: 600mg
• Fat: 12g
• Saturated Fat: 2g
• Unsaturated Fat: 9g
• Trans Fat: 0g
• Carbohydrates: 20g
• Fiber: 5g
• Protein: 25g
• Cholesterol: 65mg