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. What are your favourite toppings?
Chef Sous ChefPrint
Chicken Fajita Soup
This Chicken Fajita Soup is the answer to when you’re trying to figure out what to do with your leftover roast chicken. We used homemade stock using the bones of the roast chicken which makes for a healthy and flavourful soup. The bell peppers and onions provide sweetness while the jalapeños and spices provide the heat to mimic the taste of chicken fajitas. Just add tortilla chips, sour cream, and avocado and you have the makings of an easy weeknight dinner with leftovers for lunches.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 15 minutes
- Yield: 8 servings
- Category: Food + Drink, Soup
- Cuisine: Mexican
- 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
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.
This soup is great by itself but bring it up a notch by topping it with shredded cheese, jalapeños, sour cream and tortilla chips.