Go Back
–+ servings
Chicken Fajita Soup

Hearty Chicken Fajita Soup to Warm Your Soul

This Chicken Fajita Soup is a comforting one-pot meal that combines tender chicken, vibrant vegetables, and flavorful spices for a nourishing experience.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 bowls
Course: Soups
Cuisine: Mexican
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup Base
  • 2 tablespoons olive oil Essential for sautéing.
  • 1 tablespoon butter Adds richness.
  • 1 pound chicken thighs Can substitute with chicken breasts or rotisserie chicken.
  • 1 medium onion Yellow or white onions work beautifully.
  • 3 cups bell peppers Red, orange, or yellow.
  • 2 cloves garlic Minced.
  • 2 tablespoons flour Use cornstarch for gluten-free.
  • 1 tablespoon chicken bouillon powder Low-sodium version recommended.
For the Flavor Explosion
  • 1 teaspoon salt Adjust to taste.
  • 1 teaspoon chili powder Adjust to heat preference.
  • 1 teaspoon cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon oregano
  • 1 teaspoon black pepper
  • 1 cup long-grain white rice Omit or use quick-cook rice for a faster option.
  • 1 can black beans Rinsed.
  • 1 can diced green chilies Swap with jalapeños for more heat.
  • 1 can crushed tomatoes Can use diced tomatoes.
  • 4 cups low sodium chicken broth Substitutes with vegetable broth if desired.
For Thickness and Creaminess
  • 2 tablespoons cornstarch Optional thickening agent.
  • 1 cup shredded pepper jack cheese Omit or use cheddar cheese.
For Toppings
  • 1 cup tortilla chips For added texture.
  • 1 cup fresh cilantro Chopped.
  • 1 cup sour cream A dollop serves well.
  • 1 medium avocado Sliced.
  • 1 cup diced tomatoes For garnish.
  • 1 tablespoon lime juice Squeeze before serving.
  • to taste dash hot sauce Optional.

Equipment

  • Dutch oven

Method
 

Step-by-Step Instructions
  1. In a large Dutch oven, heat olive oil and butter over medium-high heat. Add chicken thighs and onions, sauté for about 3 minutes until chicken is browned and onions are translucent.
  2. Stir in bell pepper, garlic, and flour; cook for an additional 2 minutes. Then add spices and stir well until fragrant.
  3. Pour in chicken broth and stir in rice, black beans, diced green chilies, and crushed tomatoes. Bring to a simmer and cook for about 20 minutes.
  4. Once rice is cooked, remove from heat and stir in shredded cheese until melted.
  5. Ladle soup into bowls and top with tortilla chips, cilantro, sour cream, avocado, diced tomatoes, lime juice, and hot sauce as desired.

Nutrition

Serving: 1bowlCalories: 400kcalCarbohydrates: 45gProtein: 30gFat: 15gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 100mgSodium: 800mgPotassium: 800mgFiber: 8gSugar: 4gVitamin A: 1000IUVitamin C: 50mgCalcium: 200mgIron: 3mg

Notes

Store leftovers in airtight containers for up to 5 days. Add broth when reheating for best results.

Tried this recipe?

Let us know how it was!