Chicken Fajita Soup

All of the flavors, sides and toppings you’d enjoy on classic fajitas in this loaded chicken fajita soup. It’s wholesome, filling and easily customizable.

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!! The weather here in Virginia went from the high 80’s to the high 50’s in the blink of an eye. I’m not complaining because that means I can cook and bake whatever, whenever, without worrying about how hot and insufferable it will be in our house.

This fajita soup is spin off of one I developed a few years ago for another site. It was such a hit with our family I knew I had to make a version completely from scratch.

Today’s recipe 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.

A pot full of loaded chicken fajita soup.

To make this soup you’ll need a large stockpot or Dutch oven. Something that holds a decent amount, because the last thing you want is for it to go bubbling over. Anything 4 quart and up should work just fine.

You’ll start by browning the chicken, then sautéing the peppers and onions- just like you would if you were making the real deal.

A scoop of seasoning for homemade chicken fajita soup.

Next you’ll add 4, yes FOUR, cloves of minced garlic. Freshly minced garlic will add lots of flavor to the soup without being overpowering.

Once the garlic is fragrant add the seasonings. I always prefer to make my own blend of seasonings. Sometimes I’ll use a McCormick or Spice Hunter blend along with four or five other seasonings, but noting from a package. It makes a world of difference flavor-wise!

A ladle full of perfectly spiced fajita soup.

Let the seasonings toast to intensify their flavor, then pour in the stock and try to scrape any browned bits on the bottom of the pan. Pour in the black beans and fire roasted tomatoes. Let the mixture simmer for 10 minutes, then add the rice, cover and cook.

P.S. 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.

Bowls of easy chicken fajita soup.

Once the rice is cooked, add the cilantro, lime juice and stir. Remove the pot from the heat and serve immediately.

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 bowl of chicken fajita soup topped with cilantro, lime and jalapeno.

This delicious soup was a huge hit! Everyone in our family (baby included) loved it.

Light yet filling, simple yet so incredibly flavorful. It checked all of the boxes!

More Mexican inspired soups:

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Bowls of chicken fajita soup made from scratch.

Chicken Fajita Soup

All of the flavors, sides and toppings you'd enjoy on classic fajitas in this loaded chicken fajita soup. It's wholesome, filling and easily customizable.
5 from 1 vote
Pin Rate
Course: Soups
Cuisine: Mexican
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Servings: 6 -8 servings
Author: Natalie Dicks
Print Recipe


  • 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


  • 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, saute 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.


-Don't want to buy the Mexican seasoning blend? Add 1/2 tsp. oregano instead.
-Don't want to use rice? Add a can of pinto beans!

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About the Author


Wife, mother, baker and photographer. Recipe developer & author of Life Made Simple. A self-professed peanut butter lover and fond of anything that involves pumpkin, cookie dough, or sprinkles

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  1. This was so delicious! The weather is starting to cool off here, and this is the perfect dinner for a chilly night. Love it.