Name: Chicken Fajita Soup Recipe
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: Mexican-American
Ingredients: 1 tablespoon olive oil; 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces; 1 red bell pepper, sliced; 1 green bell pepper, sliced; 1 small yellow onion, sliced; 3 cloves garlic, minced; 1 (10 oz) can diced tomatoes with green chilies, undrained; 1 (15 oz) can black beans, drained and rinsed; 1 cup frozen corn; 4 cups chicken broth; 1 tablespoon chili powder; 1 teaspoon ground cumin; 1/2 teaspoon smoked paprika; Salt and black pepper to taste; 1/2 cup heavy cream or half-and-half; Juice of 1 lime; Chopped fresh cilantro; Shredded cheese (optional)

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If you’re craving bold, zesty flavors but still want something comforting and cozy, this Chicken Fajita Soup Recipe is about to become your new go-to dinner! This vibrant soup transforms all the colorful goodness of classic fajitas—think juicy chicken, peppers, onions, a little Tex-Mex spice—into a creamy, soul-warming bowl that comes together in just about 40 minutes. Bursting with both color and flavor, this recipe delivers cozy weeknight magic with every spoonful.

Chicken Fajita Soup Recipe - Recipe Image

Ingredients You’ll Need

The beauty of this Chicken Fajita Soup Recipe is its simplicity: every ingredient earns its spot, bringing something unique to the bowl. From the freshness of bell peppers to the creamy finish, each element plays a delicious role in taste, texture, or that mouthwatering rainbow of colors.

Olive oil: A splash to start everything off and bring out the flavors as you sauté.
Chicken breasts: Bite-sized chicken keeps each spoonful hearty and satisfying; try using rotisserie chicken to save time!
Red bell pepper: Adds a juicy punch of sweetness and fiery color.
Green bell pepper: For that earthy, slightly grassy flavor that balances the sweet red pepper.
Yellow onion: The base of savory goodness—mellows beautifully as it cooks.
Garlic: Minced garlic infuses the soup with irresistible aromatic depth.
Diced tomatoes with green chilies: Canned convenience that brings tang, heat, and color; don’t drain off the delicious juices!
Black beans: Adds creaminess, protein, and gentle earthiness to every bite.
Frozen corn: Pops of sweetness that brighten up the bowl.
Chicken broth: The backbone of the soup, holding all the flavors together.
Chili powder: A Tex-Mex essential, dial up for more heat if you like it spicy.
Ground cumin: Adds warmth and a whisper of smokiness that makes each spoonful addictive.
Smoked paprika: For a gentle, smoky complexity that’s absolutely craveable.
Salt and black pepper: Just the right touch to season and balance everything out.
Heavy cream or half-and-half: Stirred in at the end for that luscious, creamy finish.
Lime juice: A bright splash at the end that wakes up all the flavors.
Chopped fresh cilantro & shredded cheese: (Optional but highly recommended) The finishing touch for bold flavor and melty goodness!

How to Make Chicken Fajita Soup Recipe

Step 1: Sauté the Chicken

Start by heating olive oil in a large pot over medium-high heat. Add your bite-sized chicken pieces and let them sizzle until they’re just cooked through and lightly browned—this takes about 5–6 minutes. Once done, scoop the chicken out and set it aside for later. This layering step lets the chicken keep its juiciness while adding lovely browned flavor to the base of the soup.

Step 2: Cook the Veggies

In the same pot (hello, fewer dishes!), toss in your sliced red and green bell peppers along with the onions. Let them cook for around 4–5 minutes, stirring occasionally, until softened and slightly caramelized. Add the minced garlic and sauté for another minute. This step is where those classic fajita smells start filling your kitchen!

Step 3: Layer in the Flavor

Add your cooked chicken back into the pot, then pour in the diced tomatoes with green chilies, black beans, frozen corn, and all the fragrant spices (chili powder, cumin, smoked paprika, plus salt and pepper). Follow with the chicken broth. Give everything a good stir, bring to a boil, then reduce the heat and let the soup simmer for 15–20 minutes so all the flavors meld together beautifully.

Step 4: Creamy Finish

Lower the heat and stir in the heavy cream (or half-and-half) along with the juice of one lime. Simmer for another 2–3 minutes to warm the cream through and make the soup velvety and rich, all while that splash of lime lifts and brightens each spoonful.

Step 5: Garnish and Serve

Ladle the hot soup into bowls and don’t hold back on garnishes! Sprinkle with shredded cheese and fresh cilantro for an extra pop of flavor, color, and creamy goodness. Grab a spoon, maybe some tortilla chips for dunking, and dig in while it’s piping hot!

How to Serve Chicken Fajita Soup Recipe

Garnishes

Nothing elevates this Chicken Fajita Soup Recipe like a handful of toppings. Fresh cilantro brings brightness, and a sprinkle of shredded cheese adds instant melting comfort. Jalapeños, sour cream, sliced green onions, or avocado are also fantastic options—think of your bowl as a blank canvas for Tex-Mex creativity!

Side Dishes

Serve your soup with crispy tortilla chips for crunch, or a warm wedge of cornbread for an earthy-sweet accent that soaks up all that glorious broth. A fresh salad with lime vinaigrette works well too, balancing the richness with some zing.

Creative Ways to Present

Try ladling the soup into small mugs for a party-friendly starter, or pour it over a scoop of rice for a super filling meal. You can also hollow out small bread rolls for edible soup bowls—kids and adults alike will love this playful presentation!

Make Ahead and Storage

Storing Leftovers

Let any leftover Chicken Fajita Soup Recipe cool to room temperature, then transfer to airtight containers. It’ll keep happily in the fridge for up to 4 days, and the flavors continue to deepen (hello, easy lunches!).

Freezing

This soup freezes beautifully! Skip adding the cream until after reheating for the best texture. Cool the soup completely, portion into freezer-safe bags or containers, and freeze for up to 2 months. Thaw overnight in the fridge before reheating.

Reheating

Warm individual bowls in the microwave, or reheat a larger batch gently on the stove over medium-low heat. Stir in a splash of cream (if you left it out before freezing) and finish with fresh lime and garnishes for that just-made flavor.

FAQs

Can I use rotisserie chicken instead of raw chicken breasts?

Absolutely! Rotisserie chicken is a lifesaver on busy nights. Shred the meat and add it after you’ve sautéed the veggies, simmering just long enough to heat through and soak up all the flavor.

How can I make this Chicken Fajita Soup Recipe spicier?

For extra heat, toss in some diced jalapeño along with the bell peppers, or add more chili powder and a dash of cayenne. A pinch of chipotle powder brings smoky fire too!

Is this soup gluten-free?

Yes! As written, this Chicken Fajita Soup Recipe is naturally gluten-free. Just double-check your chicken broth and canned ingredients to ensure there are no hidden gluten sources.

Can I use different beans or veggies?

Definitely. Pinto beans are a great swap for black beans, and you can throw in extra veggies like zucchini or even spinach near the end of cooking for more color and nutrients.

Can I make it dairy-free?

Of course! Omit the cream or swap in a dairy-free alternative such as coconut milk or an unsweetened non-dairy creamer. Skip the cheese garnish or use a favorite plant-based version.

Final Thoughts

There’s a certain magic that happens when familiar flavors come together in a brand new way, and this Chicken Fajita Soup Recipe captures it perfectly. It’s easy enough for a weeknight, special enough for guests, and guaranteed to be a hit with anyone who loves Tex-Mex flair. Give it a try—you may just find it becomes your new favorite comfort food!

Chicken Fajita Soup Recipe

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4.5 from 26 reviews

Author: admin
Total Time: 40 minutes
Yield: 4–6 servings 1x
Diet: Non-Vegetarian

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Description

This Chicken Fajita Soup is a delicious and comforting Tex-Mex-inspired dish that is perfect for a cozy night in. Packed with tender chicken, colorful bell peppers, black beans, and corn in a flavorful broth, this creamy soup is sure to warm you up from the inside out. Topped with fresh cilantro and shredded cheese, it’s a satisfying meal that the whole family will love.

Ingredients

Scale

For the soup:

1 tablespoon olive oil
1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
1 red bell pepper, sliced
1 green bell pepper, sliced
1 small yellow onion, sliced
3 cloves garlic, minced
1 (10 oz) can diced tomatoes with green chilies, undrained
1 (15 oz) can black beans, drained and rinsed
1 cup frozen corn
4 cups chicken broth
1 tablespoon chili powder
1 teaspoon ground cumin
1/2 teaspoon smoked paprika
Salt and black pepper to taste
1/2 cup heavy cream or half-and-half
Juice of 1 lime

For garnish:

Chopped fresh cilantro
Shredded cheese (optional)

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Instructions

Heat olive oil: In a large pot over medium-high heat, add olive oil.
Cook chicken: Add chicken to the pot and cook until browned and cooked through, about 5–6 minutes. Remove and set aside.
Sauté vegetables: In the same pot, add bell peppers and onion. Sauté until tender, about 4–5 minutes. Stir in garlic and cook for 1 minute.
Add ingredients: Return cooked chicken to the pot. Add diced tomatoes, black beans, corn, chicken broth, chili powder, cumin, smoked paprika, salt, and pepper. Bring to a boil, then simmer for 15–20 minutes.
Finish soup: Stir in heavy cream and lime juice. Simmer for an additional 2–3 minutes.
Serve: Garnish with cilantro and cheese, if desired, and serve hot.