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Flat lay of Chicken Fajita Soup on a plate with lime quarters and cilantro with a blue napkin in the background
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5 from 1 vote

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 Time15 minutes
Cook Time1 hour
Course: Food + Drink, Soup
Cuisine: Mexican
Keyword: chicken recipes, chicken soup, soup recipes
Servings: 8 servings
Author: Philip Lago and Mystique Mattai

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

  • 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

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