Chicken Fajita Soup

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If you love sizzling fajitas at your favorite Tex-Mex restaurant, then this Chicken Fajita Soup is for you. It’s a flavorful, comforting one-pot meal that transforms the bold, smoky taste of chicken fajitas into a warm, hearty soup perfect for any day of the week. Loaded with juicy chicken, tender bell peppers, onions, fire-roasted tomatoes, black beans, and bold spices, this soup brings that fajita sizzle—without the skillet. Plus, it's easy to make on the stovetop or in the slow cooker. Ingredients: 1 tablespoon olive oil 1 lb boneless, skinless chicken breasts (or thighs), cut into bite-sized pieces 1 small onion, sliced 1 red bell pepper, sliced 1 green bell pepper, sliced 3 garlic cloves, minced 1 teaspoon chili powder 1 teaspoon cumin ½ teaspoon smoked paprika 1 teaspoon dried oregano Salt and pepper, to taste 1 (15 oz) can black beans, drained and rinsed 1 (14.5 oz) can fire-roasted diced tomatoes 4 cups chicken broth Juice of 1 lime ¼ cup chopped cilantro (optional) Optional Toppings: Shredded cheese Sour cream Crushed tortilla chips Avocado slices Jalapeño rings Preparation: Step 1: Sauté Chicken and Veggies Heat olive oil in a large pot over medium-high heat. Add chicken, season with salt and pepper, and cook until browned (about 5–6 minutes). Remove and set aside. In the same pot, add onion and bell peppers. Cook for 4–5 minutes, until softened. Add garlic and cook 1 minute more. Step 2: Add Spices and Broth Stir in chili powder, cumin, paprika, and oregano. Return the chicken to the pot. Add black beans, fire-roasted tomatoes, and chicken broth. Stir to combine. Step 3: Simmer Bring the soup to a gentle boil, then reduce heat and simmer uncovered for 20–25 minutes until flavors are well blended and chicken is fully cooked. Step 4: Finish and Serve Stir in lime juice and cilantro just before serving. Taste and adjust seasoning as needed. Ladle into bowls and add your favorite toppings. Variation: Creamy Fajita Soup: Add ½ cup heavy cream or a block of cream cheese for a creamy twist Spicy Version: Add chipotle peppers in adobo or extra jalapeños Low-Carb: Skip the beans or swap for cauliflower rice Slow Cooker: Add all ingredients (except lime and cilantro) to a slow cooker. Cook on LOW for 6–7 hours or HIGH for 3–4. Shred chicken before serving. Vegan: Substitute chicken with canned chickpeas and use vegetable broth COOKING Note: Slice the peppers and onions thinly for that authentic fajita texture. Fire-roasted tomatoes add a rich, smoky layer—don’t skip them if you can! Serving Suggestions: Serve with warm tortillas or cornbread Top with crushed tortilla chips or cheese for added crunch and flavor Add a side of Mexican rice or grilled corn Garnish with sliced avocado, sour cream, or shredded cheese Great for meal prep—make a big pot and portion into containers Tips: Use rotisserie chicken for a quick version Make it ahead—this soup gets better after a day in the fridge Freeze it in individual portions for up to 3 months Add rice or noodles for extra bulk if you want a heartier soup For smoky heat, stir in a spoonful of chipotle sauce or adobo ⏱️ Time Overview: Prep Time: 10 minutes Cook Time: 25 minutes Total Time: 35 minutes 🍽️ Nutritional Information (Per Serving – 6 servings): Calories: ~280 Protein: ~25g Carbohydrates: ~20g Fat: ~12g Fiber: ~6g Sodium: ~600mg ❓FAQs Can I use pre-cooked chicken? Yes! Add it during the last 10 minutes of simmering to heat through. Is this soup gluten-free? It is naturally gluten-free—just check your broth and seasonings. Can I use frozen peppers and onions? Absolutely! Great for saving time. Just sauté a few minutes longer to remove excess moisture. How spicy is it? It has mild heat. Adjust spice levels by adding cayenne, hot sauce, or diced jalapeños. Can I add rice or pasta? Yes! Add ½ cup cooked rice or pasta at the end for a heartier texture. 📝 Conclusion: This Chicken Fajita Soup brings all the sizzling flavors of your favorite Tex-Mex dish into one easy bowl. It’s spicy, savory, hearty, and endlessly customizable. Whether you're feeding your family, meal prepping, or warming up on a cold day, this soup is guaranteed to hit the spot. Ready in under an hour with minimal cleanup—it’s a one-pot wonder that deserves a spot in your recipe rotation!

If you love sizzling fajitas at your favorite Tex-Mex restaurant, then this Chicken Fajita Soup is for you. It’s a flavorful, comforting one-pot meal that transforms the bold, smoky taste of chicken fajitas into a warm, hearty soup perfect for any day of the week.

Loaded with juicy chicken, tender bell peppers, onions, fire-roasted tomatoes, black beans, and bold spices, this soup brings that fajita sizzle—without the skillet. Plus, it’s easy to make on the stovetop or in the slow cooker.

Ingredients:

  • 1 tablespoon olive oil
  • 1 lb boneless, skinless chicken breasts (or thighs), cut into bite-sized pieces
  • 1 small onion, sliced
  • 1 red bell pepper, sliced
  • 1 green bell pepper, sliced
  • 3 garlic cloves, minced
  • 1 teaspoon chili powder
  • 1 teaspoon cumin
  • ½ teaspoon smoked paprika
  • 1 teaspoon dried oregano
  • Salt and pepper, to taste
  • 1 (15 oz) can black beans, drained and rinsed
  • 1 (14.5 oz) can fire-roasted diced tomatoes
  • 4 cups chicken broth
  • Juice of 1 lime
  • ¼ cup chopped cilantro (optional)

Optional Toppings:

  • Shredded cheese
  • Sour cream
  • Crushed tortilla chips
  • Avocado slices
  • Jalapeño rings

Preparation:

Step 1: Sauté Chicken and Veggies

  • Heat olive oil in a large pot over medium-high heat. Add chicken, season with salt and pepper, and cook until browned (about 5–6 minutes). Remove and set aside.
  • In the same pot, add onion and bell peppers. Cook for 4–5 minutes, until softened. Add garlic and cook 1 minute more.

Step 2: Add Spices and Broth

  • Stir in chili powder, cumin, paprika, and oregano. Return the chicken to the pot. Add black beans, fire-roasted tomatoes, and chicken broth. Stir to combine.

Step 3: Simmer

  • Bring the soup to a gentle boil, then reduce heat and simmer uncovered for 20–25 minutes until flavors are well blended and chicken is fully cooked.

Step 4: Finish and Serve

  • Stir in lime juice and cilantro just before serving. Taste and adjust seasoning as needed.
  • Ladle into bowls and add your favorite toppings.

Variation:

  • Creamy Fajita Soup: Add ½ cup heavy cream or a block of cream cheese for a creamy twist
  • Spicy Version: Add chipotle peppers in adobo or extra jalapeños
  • Low-Carb: Skip the beans or swap for cauliflower rice
  • Slow Cooker: Add all ingredients (except lime and cilantro) to a slow cooker. Cook on LOW for 6–7 hours or HIGH for 3–4. Shred chicken before serving.
  • Vegan: Substitute chicken with canned chickpeas and use vegetable broth

COOKING Note:

Slice the peppers and onions thinly for that authentic fajita texture. Fire-roasted tomatoes add a rich, smoky layer—don’t skip them if you can!

Serving Suggestions:

  • Serve with warm tortillas or cornbread
  • Top with crushed tortilla chips or cheese for added crunch and flavor
  • Add a side of Mexican rice or grilled corn
  • Garnish with sliced avocado, sour cream, or shredded cheese
  • Great for meal prep—make a big pot and portion into containers

Tips:

  • Use rotisserie chicken for a quick version
  • Make it ahead—this soup gets better after a day in the fridge
  • Freeze it in individual portions for up to 3 months
  • Add rice or noodles for extra bulk if you want a heartier soup
  • For smoky heat, stir in a spoonful of chipotle sauce or adobo

⏱️ Time Overview:

  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Total Time: 35 minutes

🍽️ Nutritional Information (Per Serving – 6 servings):

  • Calories: ~280
  • Protein: ~25g
  • Carbohydrates: ~20g
  • Fat: ~12g
  • Fiber: ~6g
  • Sodium: ~600mg

❓FAQs

Can I use pre-cooked chicken?

  • Yes! Add it during the last 10 minutes of simmering to heat through.

Is this soup gluten-free?

  • It is naturally gluten-free—just check your broth and seasonings.

Can I use frozen peppers and onions?

  • Absolutely! Great for saving time. Just sauté a few minutes longer to remove excess moisture.

How spicy is it?

  • It has mild heat. Adjust spice levels by adding cayenne, hot sauce, or diced jalapeños.

Can I add rice or pasta?

  • Yes! Add ½ cup cooked rice or pasta at the end for a heartier texture.

Conclusion:

This Chicken Fajita Soup brings all the sizzling flavors of your favorite Tex-Mex dish into one easy bowl. It’s spicy, savory, hearty, and endlessly customizable. Whether you’re feeding your family, meal prepping, or warming up on a cold day, this soup is guaranteed to hit the spot.

Ready in under an hour with minimal cleanup—it’s a one-pot wonder that deserves a spot in your recipe rotation!

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