Chicken Fajita Soup Recipe

This recipe is an absolute favorite of mine because it effortlessly combines bold and vibrant flavors that make every bite a fiesta in a bowl. I love how it’s packed with wholesome ingredients like chicken, beans, and veggies, yet still feels like a comforting hug that’s perfect for any cozy night in.

I enjoy creating recipes that mix comfort and flavor, like my Chicken Fajita Soup. This soup has all the best bits of a chicken fajita, plus the benefit of being a one-pot meal.

To make it, we sauté diced chicken in olive oil with onion, red and green bell peppers, and an obligatory hit of minced garlic for the truly savory base. Next, we add extra spices, including chili powder and smoked paprika, for a little smoky kick, and then we stir in fire-roasted tomatoes and black beans.

The result is a visually impressive, supremely healthy soup with an astonishing amount of protein.

Ingredients

• Chicken Breasts: High in protein, low in fat, supports muscle repair.
• Bell Peppers: Rich in vitamins A and C, add a sweet, vibrant taste.
• Garlic: Offers antioxidants, enhances flavor with a punchy, aromatic taste.
• Chili Powder: Provides a spicy kick, boosts metabolism, full of antioxidants.
• Black Beans: Packed with fiber and protein, adds heartiness to the soup.
• Lime Juice: Adds tangy freshness, rich in vitamin C, enhances other flavors.

Ingredient Quantities

• 1 pound boneless, skinless chicken breasts, diced
• 2 tablespoons olive oil
• 1 large onion, diced
• 1 red bell pepper, diced
• 1 green bell pepper, diced
• 3 cloves garlic, minced
• 1 tablespoon chili powder
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1 teaspoon dried oregano
• 1/4 teaspoon cayenne pepper (optional)
• 4 cups chicken broth
• 1 (14.5-ounce) can fire-roasted diced tomatoes
• 1 (14.5-ounce) can black beans, drained and rinsed
• 1 cup frozen corn
• Juice of 1 lime
• Salt and pepper, to taste
• 1/4 cup fresh cilantro, chopped
• Optional toppings: shredded cheese, sour cream, sliced avocado, tortilla strips

Instructions

1. In a big saucepan, warm the olive oil over medium-high heat. Toss in the diced chicken breasts. Cook until they’re lightly browned and totally done, about 5-7 minutes.

2. Take the chicken out of the pot and set it aside. In the same pot, add the diced onion, red bell pepper, and green bell pepper. Sauté for 3-4 minutes until the softened vegetables become tender.

3. Add the garlic, minced, and cook for another 30 seconds, until fragrant.

4. Mix in the chili powder, ground cumin, smoked paprika, dried oregano, and, if you please, some cayenne. Cook for 1 minute, making sure to keep the mixture moving so all the spices get heated and start showing off their toasted aromas.

5. Add the chicken broth and the fire-roasted diced tomatoes, plus any browned bits that might have stuck to the bottom of the pot.

6. Return the prepared chicken to the pot with the black beans and frozen corn.

7. Heat the soup until it reaches a full, rolling boil, then turn the heat down to low and let it simmer gently for 20-25 minutes so the flavors can meld together.

8. Mix the lime juice in and adjust the seasoning with salt and pepper to your preference.

9. Take the pan off the heat and mix in the cilantro, chopped.

10. Serve it steaming with your choice of toppings, like shredded cheese, sour cream, sliced avocado, or tortilla strips. Enjoy this robust, tasty soup!

Equipment Needed

1. Large saucepan
2. Wooden spoon or spatula
3. Measuring spoons
4. Measuring cups
5. Knife
6. Cutting board
7. Tongs or slotted spoon
8. Can opener
9. Ladle

FAQ

• Can I use chicken thighs instead of chicken breasts?Certainly, chicken thighs can be used in place of chicken breasts in this recipe. They impart a deeper, more savory flavor and remain juicy and tender throughout cooking.
• Is there a vegetarian version of this soup?Of course! Just leave out the chicken and throw in more beans or tofu for your protein fix, and use veg bouillon instead of the chicken kind.
• Can I make this soup in a slow cooker?You can indeed place all the components into a slow cooker and set it to low for 6 to 8 hours or high for 3 to 4 hours. Just before serving, stir in the lime juice and cilantro.
• How spicy is this soup?The soup’s spice level ranges from mild to moderate, but you can make it as spicy as you like—or not—by adjusting the amount of cayenne pepper.
• Can the soup be frozen?Certainly, this soup can be frozen with great success. Allow it to cool entirely, then pour it into a trusty and frozen-friendly container. The time-tested Tupperware method works here, as does any other airtight method of preservation that you’re comfortable with. The container goes into the freezer, and you’re set for up to three months. Thaw and reheat by any preferred method, and enjoy!
• What can I serve with this soup?Pair it with warm tortillas, a side of rice, or a fresh salad for a complete meal.

Substitutions and Variations

1 pound chicken thighs, boneless and skinless, cut into pieces; the juicier alternative to chicken breast
2 tablespoons vegetable oil can substitute for olive oil.
A yellow or orange bell pepper, diced, can replace either the red or green bell pepper for a different color and flavor.
A smokier heat can be achieved by using ground chipotle powder in place of cayenne pepper. This substitute ratio holds true for both fresh and dried chipotle powders.
If fire-roasted diced tomatoes are unavailable, you can substitute them with regular diced tomatoes in a 14.5-ounce can.

Pro Tips

1. To maximize flavor, consider marinating the chicken in a bit of lime juice, olive oil, and some of the spices (chili powder, cumin, paprika) for 15-30 minutes before cooking. This will help infuse the chicken with extra taste.

2. When sautéing the onions and peppers, make sure to cook them until they start to lightly caramelize, adding depth and a subtle sweetness to the soup’s overall flavor.

3. For a richer broth, you can replace half of the chicken broth with canned coconut milk or add a splash of cream at the end. This will give the soup a velvety texture and a slight creaminess.

4. If you prefer a thicker soup, you can lightly mash some of the black beans before adding them, or blend a portion of the soup before the simmering step. This will naturally thicken the broth.

5. Toast the tortilla strips in the oven with a sprinkle of salt and chili powder for added crunch and flavor as a topping, enhancing the overall dining experience.