Aside from the familiar flavours of a traditional fajita, what we love most about this Chicken Fajita Soup are the topping combinations made to order. Whether you prefer the works or a thoughtful ratio of cheese to salsa to sour cream, this soup is perfect for serving large groups or game day celebrations.
When making a grocery list, there are a handful of pantry items that are always on repeat in our kitchen; apples, lemons, chickpeas, greens of some sort, and a whole chicken. Stuffed with garlic, herbs and lemon, seasoned with salt and pepper and cooked in the oven for an hour, a roasted chicken provides a variety of weeknight dishes.
One of our go-to meals (post-chicken) is shredded chicken fajitas topped with avocado and crème fraîche. To combat the cold weather we combined our weeknight favourite and made bone broth with the chicken bones for a warm and hearty Chicken Fajita Soup.
Aside from the spicy and familiar flavours of a traditional fajita, what we love most about this Chicken Fajita Soup is the topping combinations made to order.
Whether you prefer the works, cheesy goodness topped with a pile of melty cheddar or queso, or the classic crumbled tortilla chips, avocado and sour cream, this soup makes for the ultimate DIY Soup Bar perfect for feeding a crowd or cheering on game day. It's also a great way to use up your lefter chicken fajita meat and toppings.
Bon appetit,
Chef Sous Chef
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How to Make our Chicken Fajita Soup
Ingredients for Chicken Fajita Soup
Olive oil, yellow onion, red and green bell peppers, corn, jalapeño peppers, garlic, cooked chicken, chili powder, cumin, smoked paprika, canned tomatoes, canned black beans, lime, chicken broth, brown rice, cilantro, sea salt and freshly ground pepper.
Prepare the Base
Preheat a large pot on medium-high heat with olive oil. Add the onions and saute for 2 minutes, until they become translucent. Stir in the bell peppers, corn, jalapeño, and garlic. Cook for an additional 3 minutes, until softened.
Add the chicken to pot then sprinkle with chili powder, cumin and paprika. Stir the mixture until all the ingredients are well coated in the spices. Cook for an additional 5 minutes, stirring often, until the spices begin to stick to the bottom of the pot.
From Fajita Filling to Chicken Fajita Soup
Pour in the tomatoes and crush them with the back of your spoon. Stir in the black beans, then add the chicken stock and lemon juice. Bring the soup to a boil then reduce heat to a low simmer. Stir in the rice, cover and cook for at least 45 minutes, until the rice is tender.
Season the soup with salt and pepper. Add additional if necessary. Just before serving, stir in the fresh cilantro.
Make it Beautiful
The possibilities are endless when topping your Chicken Fajita Soup but our go tos are avocado, tortilla chips, sour cream, and a little extra sour cream. Start by pouring a helping of soup into a deep bowl. Arrange a few tortilla chips, using the ingredients in the soup to prop them up, then fan out slices of avocado next to the chips. Finish with a dollop of sour cream in the centre and finish it off with a few leaves of cilantro.
Helpful Tools for Making Our Chicken Fajita Soup Recipe
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Chicken Fajita Soup
Ingredients
- 2 tbsp olive oil
- 1 medium onion diced (about 1 cup)
- 1 red bell pepper diced (about 1 cup)
- 1 green bell pepper diced (about 1 cup)
- 1 cup corn kernels
- 3 jalapeño peppers diced (about ½ cup)
- 4 cloves garlic minced (about ¼ cup)
- 2 cups cooked chicken shredded
- 2 tbsp chili powder
- 2 tbsp cumin
- 1 tbsp paprika
- 1 can tomatoes 796ml, no salt added
- 1 can black beans drained (540ml, no salt added)
- 2 tbsp fresh lime juice
- 6 cups homemade chicken broth
- ½ cup brown rice
- 2 tsp salt
- 1 tsp black pepper
- ¼ cup fresh cilantro chopped
Instructions
- No. 1 | Preheat a large pot on medium-high heat with olive oil. Add the onions and saute for 2 minutes, until they become translucent.
- No. 2 | Stir in the bell peppers, corn, jalapeño, and garlic. Cook for an additional 3 minutes, until softened.
- No. 3 | Add the chicken to pot then sprinkle with chili powder, cumin and paprika. Stir the mixture until all the ingredients are well coated in the spices. Cook for an additional 5 minutes, stirring often, until the spices begin to stick to the bottom of the pot.
- No. 4 | Pour in the tomatoes and crush them with the back of your spoon. Stir in the black beans, then add the chicken stock and lemon juice.
- No. 5 | Bring the soup to a boil then reduce heat to a low simmer. Stir in the rice, cover and cook for at least 45 minutes, until the rice is tender.
- No. 6 | Season the soup with salt and pepper. Add additional if necessary. Just before serving, stir in the fresh cilantro.
Notes
Mark D. says
Can't wait to make this soup. The flavours sound amazing! Absolutely beautiful!