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    Home » Recipes » Soup Recipes

    Chicken Fajita Soup

    Published: Dec 3, 2017 · Modified: Jun 26, 2023 by Philip Lago and Mystique Mattai · This post may contain affiliate links

    Jump to Recipe Print Recipe
    Chicken Fajita Soup with Text Overlay

    Whether you prefer the works or a thoughtful ratio of cheese to salsa to sour cream, our Chicken Fajita Soup is perfect for serving large groups or game-day celebrations. 

    Close up of Chicken Fajita Soup next to bowl of grated cheese

    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 favorite and made bone broth with the chicken bones for a warm and hearty Chicken Fajita Soup. Aside from the spicy and familiar flavors 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.

    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.

    Photo of Chicken Fajita Soup Ingredients - black beans, tomatoes, jalapeño peppers, shredded chicken, garlic, spices, lime, cilantro, chicken stock and red peppers

    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.

    Close up photo of Chicken Fajita Soup next to sliced jalapeño peppers and grated cheese.

     

    Recipe Card

    Flat lay of Chicken Fajita Soup on a plate with lime quarters and cilantro with a blue napkin in the background

    Chicken Fajita Soup

    5 from 1 vote
    Philip Lago and Mystique Mattai
    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.
    Servings: 8 servings
    Print Recipe Pin Recipe
    Prep Time 15 minutes mins
    Cook Time 1 hour hr

    Ingredients
      

    • 2 tablespoon 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 tablespoon chili powder
    • 2 tablespoon cumin
    • 1 tablespoon paprika
    • 1 can tomatoes 796ml, no salt added
    • 1 can black beans drained (540ml, no salt added)
    • 2 tablespoon fresh lime juice
    • 6 cups homemade chicken broth
    • ½ cup brown rice
    • 2 teaspoon salt
    • 1 teaspoon black pepper
    • ¼ cup fresh cilantro chopped

    Instructions
     

    • 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.
    • 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.

    Recipe Notes

    This soup is great by itself but bring it up a notch by topping it with shredded cheese, jalapeños, sour cream and tortilla chips.

    Nutrition

    Calories: 206kcal | Carbohydrates: 20g | Protein: 15g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Cholesterol: 26mg | Sodium: 742mg | Potassium: 485mg | Fiber: 3g | Sugar: 3g | Vitamin A: 1682IU | Vitamin C: 40mg | Calcium: 50mg | Iron: 3mg

    Additional Information

    Course: Food + Drink, Soup
    Cuisine: Mexican
    Diet: Gluten Free, Low Fat, Low Lactose
    Servings: 8 servings
    Calories: 206
    Tried this recipe?Leave a comment and let us know!

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    Reader Interactions

    Comments

    1. Mark D. says

      December 03, 2017 at 5:43 pm

      Can't wait to make this soup. The flavours sound amazing! Absolutely beautiful!5 stars

      Reply
    5 from 1 vote

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