Chicken Fajita Soup

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 EnchiladasBest 7 Layer Dip, and Easy Mexican Pizzas with this light yet filling soup for the perfect fiesta!!

A bowl of flavorful chicken fajita soup.

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!

A pot full of loaded chicken fajita soup.

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.

A scoop of seasoning for homemade chicken fajita soup.

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.

A ladle full of fajita soup.

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. 

Bowls of easy chicken fajita soup.

For More Mexican inspired soups, try:

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Chicken fajita soup topped with slices of jalapeño and a wedge of lime.

Chicken Fajita Soup Recipe

Experience the sizzle of fajitas in every spoonful of our Chicken Fajita Soup. It's a delightful twist on traditional fajitas, offering a nourishing, flavor-packed meal that caters to all your cravings.
4.91 from 10 votes
Pin Rate
Course: Soups
Cuisine: Mexican
Diet: Gluten Free, Dairy Free
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Servings: 8 servings
Calories: 340kcal
Author: Andrea
Print 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 tablespoon 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. ground 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, and 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 gentle 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.

NOTES

-Don’t want to buy the Mexican seasoning blend? Add ½ tsp. oregano instead.
-Don’t want to use rice? Add a can of pinto beans or some corn.
STORE the Chicken Fajita Soup in an airtight container in the refrigerator; it will stay good for up to 5 days. To FREEZE, store in your freezer and it keeps well for up to 3 months.
For REHEATING, thaw it overnight in the refrigerator if frozen, then warm it on the stove over medium heat until heated through. It’s best to avoid using microwave, as this can unevenly heat the soup and affect its texture.

Nutrition

Calories: 340kcal | Carbohydrates: 46g | Protein: 24g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.01g | Cholesterol: 36mg | Sodium: 419mg | Potassium: 739mg | Fiber: 7g | Sugar: 3g | Vitamin A: 1745IU | Vitamin C: 36mg | Calcium: 70mg | Iron: 5mg

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Comments:

    1. Absolutely. Just cook on the low setting for about 5 hours. There are more specific instructions in the text of the post too.