Chicken Fajita Soup is all the classic, sizzling flavors of chicken fajitas in a soup form! Tender pieces of chicken and bell peppers are seared and simmered in a flavor-packed broth. Add in all the classic fajita companions: onions, black beans, corn and taco seasonings to take this soup to the next level. Ladle up a bowl and serve with all the fajita toppings (sour cream, guacamole and cheese, anyone?) for the ultimate Chicken Fajita Soup experience!

What KJ Loves about this Recipe

Whenever I think of chicken fajitas, a sizzling pan of chicken and peppers with steam billowing off the top as they get wafted through the restaurant to be set in front of you with all sorts of “oooo’s” and “ahhhh’s” comes to mind. How can it not?

Now, imagine all those flavors and put them into soup form. That’s how we get Chicken Fajita Soup! I love that this soup actually does taste like a chicken fajita. Like, my mind was slightly blown at how much it does! The seared pepper flavor along with the spices of chili powder and cumin bring this soup to life. Plus, a steamy bowl of this soup mimics the steamy platter of fajitas set down in front of you! This version is even more comforting, makes a great meal-prep option and brings everyone to the table.

Ingredients Needed

Close your eyes and imagine a chicken fajita platter that’s been set in front of you. What do you see? Obviously the chicken and the peppers, but there’s usually a side of beans, sour cream, cheese, guacamole, warm tortillas, salsas, corn and many more. The possibilities are endless! Now, let’s take all those yummy thoughts and toss them all into a pot to create this soup:

  • Chicken – I like to use boneless, skinless chicken breasts or tenders, but boneless, skinless chicken thighs can be used as well!
  • Seasonings – a mixture of salt, chili powder and cumin create the classic tex-mex flavors.
  • Bell peppers – use whichever color you like! I went with red and green for pops of color.
  • Garlic – chop up a few fresh garlic cloves or use this pre-minced garlic that I always keep on hand!
  • Black beans – not only are they a protein addition, but I love how the black color pops in the soup!
  • Corn – adds a natural sweetness to the soup to balance out the flavors. 
  • Green chiles – a small can of these chiles pack a lot of flavor! They have a nice, smooth heat to them.
  • Chicken stock – the base of the soup. Chicken broth can also be used.

Chicken Fajita Soup Variations

Not only is this recipe loaded with flavor and fun to eat, but it can also be easily adjusted to fit your lifestyle! Here are some possible recipe variations:

Slow Cooker

Toss all the ingredients into a slow cooker, set it on high for 4-6 hours or low for 6-8 hours and let the slow cooker do it’s thing! The main difference with using a slow cooker is that you won’t be able to sear the chicken and peppers to get that seared “chicken fajita” flavor. But, that doesn’t mean that it won’t be delicious!

Instant Pot

If you are someone who loves their Instant Pot, use it for this recipe! It helps so much with the flavor since you are able to sear and sauté in the pot before slow cooking. Sear the chicken and peppers according to the recipe before adding in the rest of the ingredients and using the slow cooker function on the Instant Pot according to the correct cross-reference between a slow cooker and Instant Pot.

Rotisserie Chicken

Use a rotisserie chicken that has been shredded to cut some cooking time on this soup recipe. I would still season it and sear it for a few minutes according to the instructions to help build the layers of flavor. But, when the soup is simmering, it won’t have to simmer as long since the chicken is already cooked. Costco has my favorite rotisserie chickens!

 

Chicken Fajita Soup Topping Ideas

Sour Cream, Guacamole, Shredded Cheese, Cilantro, Green Onion, Tortilla Chips, Corn Chips, Salsa, Avocado, Lime Wedges

Looking for other Soup Recipes? Check these out!

Thai Coconut Curry Chicken Soup

Sweet Potato Taco Soup

Creamy Tortellini Soup

 

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Chicken Fajita Soup


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  • Author: KJ & Company - Kate Poskochil
  • Total Time: 1 hour
  • Yield: 6 servings 1x

Description

Chicken Fajita Soup is all the classic, sizzling flavors of chicken fajitas in a soup form! Tender pieces of chicken and bell peppers are seared and simmered in a flavor-packed broth. Add in all the classic fajita companions: onions, black beans, corn and taco seasonings to take this soup to the next level. Ladle up a bowl and serve with all the fajita toppings (sour cream, guacamole and cheese, anyone?) for the ultimate Chicken Fajita Soup experience!


Ingredients

Scale
  • 1 1/2 pounds boneless, skinless chicken breasts or thighs, cut into 1-inch pieces
  • 1 tablespoon extra virgin olive oil
  • 2 teaspoons chili powder
  • 1 teaspoon salt
  • 1 onion, chopped
  • 1 red bell pepper, chopped
  • 1 green bell pepper, chopped
  • 1 tablespoon garlic, chopped
  • 1 teaspoon cumin
  • 15 oz black beans, drained and rinsed
  • 15 oz whole kernel corn, drained
  • 4 oz diced green chiles
  • 64 oz chicken stock

Instructions

  1. Evenly season the chicken with 1 teaspoon of the chili powder and 1/2 teaspoon of salt. Heat the olive oil in the bottom of a soup pot or Dutch oven over medium heat. Add the chicken in and sear on all sides until golden brown, not cooking all the way through. Set the chicken aside.
  2. Add the onion, green bell pepper and red bell pepper into the pot and sauté for a 3-5 minutes, avoiding any deep browning. Add in the garlic, the remaining 1 teaspoon of chili powder, the remaining 1/2 teaspoon of salt and the cumin and stir to combine.
  3. Add the chicken back into the pot along with the black beans, corn and diced green chiles. Pour in the chicken stock and stir to combine.
  4. Bring the soup to a low boil, reduce the heat to low and allow to simmer for 25-30 minutes, or soup has reduced slightly and the chicken is cooked through. Serve with desired toppings and enjoy!

Notes

  • Boneless, skinless chicken breasts or thighs can be used for this recipe.
  • If using a rotisserie chicken, I still recommend tossing the shredded chicken with the seasonings and searing to add that layer of flavor. When simmering the soup, it won’t need to simmer as long since the chicken is already cooked.
  • Topping ideas: sour cream, cheese, guacamole, tortilla chips, avocado, cilantro, lime wedges, or salsa.
  • Nutritional information for this recipe is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
  • Prep Time: 10 minutes
  • Cook Time: 50 minutes
  • Category: Soups & Stews

Nutrition

  • Serving Size: 1
  • Calories: 783
  • Sugar: 18.4g
  • Fat: 10.2g
  • Carbohydrates: 124.7g
  • Fiber: 22.6g
  • Protein: 64.2g
  • Cholesterol: 100mg

Keywords: Chicken Fajita Soup

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If you make this recipe and love it as much as I do, I’d love to hear from you! Comment below, rate the recipe, or share a picture tagging @kjandcompany or using #kjandcompany so that I can see your fun pictures 🙂

Thanks for following and cooking along with me!

 

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