Turn up the heat with our Chicken Fajita Soup—a zesty spin on traditional fajitas that delivers bold flavor, comforting warmth, and a satisfying meal in every spoonful.
I love soup! This Chicken Fajita Soup was such a hit with our family that it made the soup rotation. It includes all the things you’d get with a sizzling plate of chicken 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.
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!
Table of Contents
Why I Love This Soup
- The recipe is a lifesaver on busy nights—it’s quick, easy, and still feels like a hearty, home-cooked meal.
- Everything cooks in one pot, which means less cleanup, and let’s be honest, that’s always a win after a long day.
- I love how it’s loaded with lean chicken and veggies, making it both delicious and nutritious without much effort.
Recipe Ingredients
Bell Peppers – Sweet with a bit of crunch, these peppers add color and balance out the spice.
Chili Powder – Smoky with a bit of heat, it’s what gives the soup that classic fajita kick.
Paprika – A hint of sweetness and smokiness that deepens the overall flavor.
For a full list of ingredients and amounts, see the recipe card below.
Variations
- Garnish – Add sliced jalapeños to bring some heat, tortilla strips or tortilla chips for that perfect crunch, crumbled queso fresco to add creaminess, and finish with a squeeze of fresh lime juice for a bright, zesty kick.
- Avocado – If you’re out of avocados, no worries, a spoonful of sour cream or Greek yogurt works just as well, adding a creamy touch that helps mellow out the spice.
How to Make Chicken Fajita Soup
Step 1: 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.
Step 2: 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.
Step 3: 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.
Expert Tips
Char the Vegetables – For a smoky flavor, slightly char the bell peppers and onions in a hot skillet before adding them to the soup.
Sear the Chicken First – Make sure to brown the chicken well before adding the other ingredients. This step adds extra flavor and a slight caramelization.
Deglaze the Pot – After sautéing the veggies, use a splash of chicken broth to deglaze the pot, scraping up any browned bits stuck to the bottom. This adds depth to the soup.
FAQs
Yes, substitute 6 chicken thighs for the 1 lb. of chicken breast. Cook as directed, let them cool slightly, and shred using two forks.
Plain white rice is ideal, but minute rice is a quick alternative. Brown rice, jasmine rice, or even cauliflower rice can work if you’re looking for something different!
Absolutely! Cook the chicken and sauté the vegetables as instructed, then transfer everything to a slow cooker and cook on low for 6-8 hours.
Storage Info
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.
More Mexican Soup Recipes to 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 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.
This Chicken Fajita Soup recipe had such amazing flavor!! Thanks!
I love Chicken Fajita Soup! So great for cool fall evenings!
This was so delicious! The weather is starting to cool off here, and this is the perfect dinner for a chilly night. Love it.
This was delicious! Definitely going into rotation for the cold weather months.
hey girl- this looks oh so yummy!