Chicken fajita soup is packed with all the flavors of sizzling fajitas. It’s wholesome, filling, and easily customizable.
This soup is simple yet so incredibly flavorful. Serve Beef Enchiladas, Best 7 Layer Dip, and Easy Mexican Pizzas with this light yet filling soup for the perfect fiesta!!
It’s finally soup season!
I can’t tell you how happy that makes me. I LOVE soup!! This chicken fajita soup was such a hit with our family that it made the soup rotation.
It includes all of the things you’d get with a sizzling plate of fajitas. It’s loaded with seared chicken, beans, rice, tomatoes, peppers, onions and a healthy handful of cilantro. You can top it with your favorite fixings: cilantro, jalapeno, lime wedges, sour cream, cheese or avocado.
We made quesadillas to serve with ours, but you could do chips and guac, chips and salsa, or a side of sour cream and cheese to stir into it. I personally garnished mine with cilantro, lime and jalapeño.
I’m all about the heat! My kids however, they like theirs on the more mild side. That’s what’s great about this chicken fajita soup. Everyone can add what they want on top!
how to make Chicken Fajita Soup
CHICKEN. In a large stockpot or Dutch oven set over medium heat, add the olive oil. When the oil is hot, add the chicken and cook until browned, about 6-8 minutes.
VEGGIES + BEANS. Add the bell peppers and onion, sauté for 5 minutes. Add the garlic and cook until fragrant, about 2 minutes. Sprinkle in the chili powder, salt, garlic powder, Mexican seasoning blend, paprika, cumin, and black pepper. Stir for 1 minute, then pour in the chicken broth, beans and diced tomatoes.
COOK. Bring the mixture to a gently boil. Allow to cook, uncovered for 10 minutes. Add the rice, stir, and cover. Cook for 12 minutes, then remove the lid and stir in the cilantro and lime juice.
Note. Plain white rice is best for this particular recipe. I suppose you could use minute rice too, but I think the added time helps tenderize the chicken and vegetables.
SERVE. Once the rice is cooked throughout, remove from the heat and serve immediately.
Slow Cooker Instructions
This chicken fajita soup can also be made in the slow cooker if you’d prefer.
COOK. Just sauté your onion and garlic first and then add to all other ingredients aside from the rice, cilantro, and lime juice. Cook on the low setting for about 5 hours.
SHRED. Take your chicken out and shred it and return it to the slow cooker along with cooked rice, cilantro, and lime juice.
SERVE. Warm everything together for a few minutes before serving.
Recipe Tips + Storage
- Substitute 6 chicken thighs for the 1 lb. of chicken breast called for in this recipe.
- Turn up the heat and make your soup spicier by adding some diced jalapenos or ½ tsp of cayenne pepper. You could also add some diced green chilis for some extra milder flavor.
STORE any leftover chicken fajita soup in an airtight container in the fridge or freezer. It will keep well for a few days refrigerated or for up to 6 months when frozen. Remember to leave a little room at the top of the container for expansion if you are planning to FREEZES the soup.
For More Mexican inspired soups, try:
Chicken Fajita Soup Recipe
Ingredients
- 2 tbsp. olive oil
- 1 lb. chicken breast cut into thin strips
- 1 red bell pepper cut into thin 1-inch strips
- 1 green bell pepper cut into thin 1-inch strips
- 1 medium onion cut into thin 1-inch strips
- 4 cloves garlic minced
- 1 tbsp. chili powder
- 1 tsp. coarse kosher sea salt
- 1 tsp. garlic powder
- 1 tsp. Mexican seasoning blend
- 1 tsp. paprika smoked or regular
- 1/2 tsp. cumin
- 1/2 tsp. ground black pepper
- 6 c. low-sodium chicken broth
- 1 15 oz. can black beans, rinsed
- 3/4 c. fire roasted diced tomatoes
- 1 c. white rice
- 1/4 c. chopped cilantro
- juice of 1 lime
Instructions
- In a large stockpot or Dutch oven set over medium heat, add the olive oil. When the oil is hot, add the chicken and cook until browned, about 6-8 minutes.
- Add the bell peppers and onion, sauté for 5 minutes. Add the garlic and cook until fragrant, about 2 minutes. Sprinkle in the chili powder, salt, garlic powder, Mexican seasoning blend, paprika, cumin, and black pepper. Stir for 1 minute, then pour in the chicken broth, beans and diced tomatoes.
- Bring the mixture to a gently boil. Allow to cook, uncovered for 10 minutes. Add the rice, stir, and cover. Cook for 12 minutes, then remove the lid and stir in the cilantro and lime juice. Once the rice is cooked throughout, remove from the heat and serve immediately.