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Chicken Fajita Soup Recipe

Chicken Fajita Soup

iamwinfred
This chicken fajita soup recipe takes everything you love about sizzling fajitas and turns it into a cozy, spoonable dinner. Tender chicken, sweet bell peppers, and soft onions simmer together in a smoky, lightly spicy tomato broth with black beans and sweet corn. The whole pot comes together in about 55 minutes, and most of that time is hands-off simmering.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Course Soup
Cuisine Mexican
Servings 6 servings
Calories 310 kcal

Equipment

  • Large Dutch oven or heavy-bottomed soup pot 5 to 6 quarts
  • Sharp chef's knife and a large cutting board
  • Instant-read thermometer to check the chicken
  • Meat shredding claws or two regular forks
  • Small mixing bowl for the fajita seasoning
  • Wooden spoon for stirring and scraping
  • Colander for rinsing the black beans
  • Ladle for serving
  • Measuring cups and spoons
  • Can opener

Ingredients
  

  • 2 tablespoons olive oil divided (30ml)
  • 1 1/2 pounds boneless, skinless chicken breasts 680g, about 3 medium breasts
  • 1 large yellow onion thinly sliced
  • 3 bell peppers 1 red, 1 yellow, and 1 green, cored and thinly sliced
  • 4 cloves garlic minced
  • 1 (14.5-ounce) can fire roasted diced tomatoes 411g, with their juices
  • 1 (4-ounce) can diced green chiles 113g
  • 4 cups low-sodium chicken broth 960ml
  • 1 (15-ounce) can black beans 425g, drained and rinsed
  • 1 cup frozen corn kernels about 150g
  • 1 large lime juiced, about 2 tablespoons (30ml), plus extra lime wedges for serving
  • 1/4 cup chopped fresh cilantro plus extra for serving

For the Fajita Seasoning

  • 1 tablespoon chili powder
  • 2 teaspoons ground cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon Mexican oregano
  • 1/4 teaspoon cayenne pepper optional
  • 1 teaspoon kosher salt plus more to taste
  • 1/2 teaspoon black pepper

For Serving

  • tortilla strips
  • sliced avocado
  • shredded Monterey Jack or cheddar cheese
  • sour cream

Instructions
 

  • Slice the onion into thin half-moons and the bell peppers into strips of the same thickness, then mince the garlic. Rinse and drain the black beans, squeeze the lime, chop the cilantro, and whisk together all the fajita seasoning ingredients in a small bowl.
  • Pat the chicken breasts completely dry with paper towels and slice any thick breasts in half horizontally. Sprinkle half of the fajita seasoning evenly over both sides and press it in with your fingers.
  • Heat 1 tablespoon of olive oil in a Dutch oven over medium-high heat and sear the chicken for 2 to 3 minutes per side until golden brown. Transfer the chicken to a plate and leave the browned bits in the pot.
  • Reduce the heat to medium, add the remaining olive oil, and cook the onion and bell peppers for 5 to 6 minutes until softened but still bright. Stir in the garlic for 30 seconds, then add the remaining fajita seasoning and stir for 30 seconds to bloom the spices.
  • Pour in the fire-roasted diced tomatoes with their juices, the diced green chiles, and the chicken broth, scraping up the browned bits with a wooden spoon. Nestle the seared chicken back into the pot and bring to a full boil over high heat.
  • Reduce the heat to medium-low, partially cover the pot, and simmer gently for 15 to 20 minutes until the thickest part of the largest chicken breast reaches 165°F on an instant-read thermometer.
  • Move the chicken to a cutting board and shred it into bite-size pieces. Stir the drained black beans and frozen corn into the pot and simmer uncovered for 5 to 7 minutes, then return the shredded chicken and any juices to the pot.
  • Turn off the heat and stir in the fresh lime juice and chopped cilantro. Taste and add a pinch more kosher salt or cayenne if needed, then let the soup rest for 5 minutes before serving.
  • Ladle the hot soup into bowls and top with sliced avocado, shredded cheese, sour cream, extra cilantro, and crunchy tortilla strips. Serve with a lime wedge on the side.

Notes

  • Slice everything evenly: Thin, uniform strips of onion and pepper cook at the same rate and give the soup that classic fajita look.
  • Do not skip the sear: Browning the chicken builds a savory base that you cannot get from simply simmering raw chicken in broth.
  • Bloom the spices: Stirring the seasoning into the hot vegetables for 30 seconds wakes up the oils in the spices and makes the flavor rounder.
  • Choose fire-roasted tomatoes: Their light char gives the soup a grilled, skillet-style flavor that regular diced tomatoes cannot match.
  • Watch the chicken temperature: Pull the chicken at 165°F so it stays juicy and tender instead of turning dry.
  • Adjust the thickness: For a thicker soup, mash a few spoonfuls of beans against the side of the pot, and for a thinner soup, stir in an extra splash of broth.
  • Season at the end: Taste after adding the lime juice, because acid changes how salty and bright the soup tastes.
  • Add crunchy toppings last: Tortilla strips go in the bowl at the table, not in the pot, so they stay crisp.
  • Storage: Store cooled soup in airtight glass containers in the refrigerator for up to 4 days, or freeze in portions for up to 3 months.
  • Variations: Swap in chicken thighs, use a slow cooker or Instant Pot, stir in cream cheese or heavy cream for a creamy version, or add minced chipotle in adobo for smoky heat.

Nutrition

Serving: 1BowlCalories: 310kcalCarbohydrates: 27gProtein: 31gFat: 8gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 65mgSodium: 650mgPotassium: 700mgFiber: 7gSugar: 7gVitamin A: 20IUVitamin C: 80mgCalcium: 6mgIron: 15mg
Keyword chicken fajita soup, chicken fajita soup recipe, easy chicken soup, one pot chicken soup, tex mex soup
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