Chicken Fajita Soup Recipe

Chicken Fajita Soup is a delicious and comforting soup that combines the flavors of traditional fajitas with a rich, flavorful broth. Packed with tender chicken, vibrant bell peppers, onions, tomatoes, and the perfect blend of spices, this soup is a great option for weeknight dinners or meal prep. It’s low-carb, gluten-free, and can be made dairy-free, making it suitable for a variety of dietary preferences. Plus, it’s easy to customize with your favorite toppings like cheese, avocado, cilantro, and lime for a deliciously satisfying meal.

In this recipe, we’ll go through each step of making this warm and cozy soup, ensuring you get the best flavor in every spoonful.

Chicken Fajita Soup combines the zesty, Tex-Mex flavors of fajitas with a soup base that’s hearty, filling, and easy to make. The result is a spicy, tangy, and savory soup loaded with protein and veggies. This recipe is great for those colder days when you want a flavorful meal that’s both comforting and light. You can make it on the stovetop, in a slow cooker, or in an Instant Pot for added convenience.

Step-by-Step Preparation

Step 1: Prepare the Ingredients

1. Slice the Chicken: Cut the chicken breasts into thin strips, or bite-sized pieces if you prefer. This helps the chicken cook faster and absorb the fajita spices.
2. Chop the Vegetables: Thinly slice the bell peppers and onion, aiming for even slices to ensure they cook evenly in the soup.
3. Drain and Rinse: If you’re using canned black beans, make sure to drain and rinse them to remove excess salt.

Cooking Instructions

Stovetop Method

1. Heat the Oil: In a large pot or Dutch oven, heat the olive oil over medium-high heat. Add the chicken strips and cook until they are browned on both sides, about 3-4 minutes per side. Remove the chicken from the pot and set aside.
2. Sauté the Vegetables: In the same pot, add the sliced bell peppers, onions, and garlic. Sauté for about 5 minutes, until the vegetables have softened and the onions are translucent.
3. Add the Seasoning: Sprinkle the fajita seasoning mix (chili powder, cumin, paprika, oregano, coriander, and cayenne pepper) over the sautéed vegetables. Stir to coat the vegetables in the spices, cooking for about 1-2 minutes to release the flavors.
4. Add Liquid Ingredients: Pour in the chicken broth and diced tomatoes with green chilies. Stir well to combine.
5. Return Chicken to the Pot: Add the browned chicken back into the pot. Bring the soup to a gentle simmer, and cook for about 20-25 minutes, until the chicken is fully cooked and the flavors have melded together.
6. Add Beans and Corn: Stir in the black beans and corn kernels, and cook for an additional 5 minutes to warm them through.
7. Finish with Lime Juice: Turn off the heat and stir in the freshly squeezed lime juice. Season with salt and pepper to taste.

Instant Pot Method

1. Sauté Chicken and Vegetables: Set the Instant Pot to the “Sauté” setting. Heat the olive oil, add the chicken, and cook until browned. Remove the chicken and set aside.
2. Cook Vegetables and Seasoning: Sauté the bell peppers, onions, and garlic in the pot, then add the seasoning mix. Stir for 1-2 minutes.
3. Add Remaining Ingredients: Return the chicken to the pot, and add chicken broth, diced tomatoes, black beans, and corn.
4. Pressure Cook: Set the Instant Pot to “Pressure Cook” on high for 10 minutes. Allow natural release for 5 minutes before doing a quick release.
5. Add Lime Juice: Stir in the lime juice and adjust seasoning if needed.

Slow Cooker Method

1. Sauté Chicken and Vegetables: For best results, brown the chicken and sauté the vegetables on the stovetop first. Add seasoning.
2. Transfer to Slow Cooker: Place everything in the slow cooker, including chicken, vegetables, broth, tomatoes, beans, and corn.
3. Cook on Low: Cook on low for 4-6 hours or on high for 2-3 hours.
4. Add Lime Juice: Just before serving, add the lime juice and adjust seasoning.

Serving Suggestions

• Garnish with Cheese: Add shredded cheese on top and let it melt into the hot soup.
• Add Avocado: Place a few slices of creamy avocado on top for extra richness.
• Cilantro and Lime: A sprinkle of fresh cilantro and a squeeze of lime juice brighten up the flavors.
• Serve with Tortilla Chips: Crunchy tortilla chips on the side make a great accompaniment for dipping.

Tips for Success

1. Use Fresh Lime Juice: The acidity of fresh lime juice elevates the flavors significantly. Avoid bottled lime juice if possible.
2. Seasoning Control: Adjust the amount of cayenne pepper for heat. Taste as you go to get the spice level just right.
3. Use Bone Broth: Substitute chicken broth with bone broth for added depth and nutrition.
4. Sauté First: Sautéing the vegetables and chicken adds extra flavor, so don’t skip this step if possible, even for slow cooker and Instant Pot versions.

Variations

• Creamy Fajita Soup: For a creamy version, add 1 cup of heavy cream or coconut milk at the end of cooking.
• Low-Carb: Omit the black beans and corn and add extra bell peppers and zucchini for a lower-carb version.
• Spicy Kick: Add diced jalapeños or a pinch of crushed red pepper flakes for an extra spicy version.
• Vegetarian: Substitute the chicken with tofu or additional beans, and use vegetable broth instead of chicken broth.

Storage and Reheating

To Store

• Refrigerator: Store the soup in an airtight container in the refrigerator for up to 4 days.
• Freezer: Let the soup cool completely, then transfer it to a freezer-safe container. It can be frozen for up to 3 months.

To Reheat

• Stovetop: Reheat on the stovetop over medium heat until warmed through.
• Microwave: Heat individual servings in the microwave, stirring halfway through to ensure even heating.

Conclusion

Chicken Fajita Soup is a hearty, flavorful twist on classic fajitas that’s perfect for any season. With vibrant vegetables, tender chicken, and customizable toppings, this dish brings a touch of Tex-Mex warmth to your table. Whether you’re enjoying it on a cold winter night or as a comforting lunch, this soup is sure to satisfy.

Yield: 6

Chicken Fajita Soup Recipe

Print

Chicken Fajita Soup is a delicious and comforting soup that combines the flavors of traditional fajitas with a rich, flavorful broth. Packed with tender chicken, vibrant bell peppers, onions, tomatoes, and the perfect blend of spices, this soup is a great option for weeknight dinners or meal prep. It’s low-carb, gluten-free, and can be made dairy-free, making it suitable for a variety of dietary preferences. Plus, it’s easy to customize with your favorite toppings like cheese, avocado, cilantro, and lime for a deliciously satisfying meal.

Prep Time 15 minutes

Cook Time 30 minutes

Ingredients

• 1 tablespoon olive oil
• 1 pound boneless, skinless chicken breasts, diced
• 1 red bell pepper, diced
• 1 green bell pepper, diced
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 (15-ounce) can black beans, drained and rinsed
• 1 (15-ounce) can diced tomatoes
• 1 (4-ounce) can diced green chiles
• 4 cups chicken broth
• 1 teaspoon chili powder
• 1 teaspoon ground cumin
• 1/2 teaspoon smoked paprika
• Salt and pepper, to taste
• 1/2 cup heavy cream or half-and-half (optional for a creamier soup)
• Juice of 1 lime
• Fresh cilantro, chopped, for garnish

Instructions

1. Cook the Chicken:
   In a large pot or Dutch oven, heat the olive oil over medium heat. Add the diced chicken and cook until browned on all sides, about 5-6 minutes. Remove the chicken and set it aside.
   
2. Sauté the Vegetables:
   In the same pot, add the diced red and green bell peppers, onion, and garlic. Cook for 3-4 minutes, until the vegetables are softened and fragrant.
   
3. Add the Spices and Liquids:
   Stir in the chili powder, cumin, smoked paprika, salt, and pepper. Cook for 1 minute, then add the black beans, diced tomatoes, green chiles, and chicken broth. Stir well.
   
4. Simmer the Soup:
   Return the cooked chicken to the pot. Bring the soup to a boil, then reduce the heat and let it simmer for 20 minutes, allowing the flavors to meld together.
   
5. Add Cream and Lime Juice:
   If you want a creamier texture, stir in the heavy cream or half-and-half. Simmer for an additional 2-3 minutes. Squeeze in the fresh lime juice just before serving.
   
6. Serve:
   Ladle the soup into bowls and garnish with fresh cilantro. Optionally, top with shredded cheese, avocado slices, or tortilla strips.

Notes

• Toppings: Try adding sour cream, diced avocado, or shredded cheese for extra flavor.
• Spice Level: For a spicier soup, add a dash of cayenne pepper or use spicy green chiles.