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Easy Chicken Fajita Soup Recipe

This Easy Chicken Fajita Soup is a flavor-packed, one-pot wonder that brings the essence of sizzling fajitas into a comforting soup. With tender chicken, smoky spices, and vibrant vegetables, it’s a nutritious and delicious meal perfect for any time of the year. Quick to make, customizable, and great for leftovers—this soup is a guaranteed crowd-pleaser.
Print Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 6 people

Ingredients
  

  • 2 tablespoons olive oil
  • 1 pound boneless skinless chicken breasts, diced
  • 1 small onion diced
  • 3 cloves garlic minced
  • 1 red bell pepper sliced
  • 1 green bell pepper sliced
  • 1 teaspoon chili powder
  • 1 teaspoon smoked paprika
  • 1 teaspoon ground cumin
  • 1 teaspoon oregano
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • 1 14.5-ounce can fire-roasted diced tomatoes
  • 4 cups chicken broth
  • 1 15-ounce can black beans, drained and rinsed
  • 1 cup frozen corn
  • 1 tablespoon lime juice
  • ½ cup heavy cream or half-and-half optional, for creamier soup
  • Fresh cilantro chopped (for garnish)
  • Shredded cheese avocado slices, sour cream, and tortilla strips (for serving, optional)

Instructions
 

  • Heat the olive oil in a large pot over medium heat. Add the diced chicken and cook for 5–6 minutes until browned. Remove from the pot and set aside.
  • In the same pot, add the diced onion and bell peppers. Sauté for about 3 minutes until they start to soften. Add the minced garlic and cook for another 30 seconds until fragrant.
  • Stir in the chili powder, smoked paprika, cumin, oregano, salt, and black pepper. Cook for 1 minute to toast the spices.
  • Pour in the fire-roasted diced tomatoes and chicken broth, stirring well to combine.
  • Return the cooked chicken to the pot. Bring to a boil, then reduce heat to low and let it simmer for 15–20 minutes.
  • Add the black beans, corn, and lime juice. If using, stir in the heavy cream for a creamy texture. Simmer for another 5 minutes.
  • Taste and adjust seasoning as needed. Serve hot, garnished with fresh cilantro, shredded cheese, avocado slices, sour cream, and crispy tortilla strips if desired.

Notes

  • For extra spice, add a diced jalapeño with the onions and bell peppers.
  • To make it dairy-free, skip the heavy cream and use coconut milk or an extra splash of broth instead.
  • Want a low-carb version? Omit the beans and corn, and add extra chicken or veggies.
  • Make it ahead: This soup stores well in the fridge for up to 4 days and freezes for up to 3 months.
  • Thicker consistency: Blend a portion of the soup before adding the chicken back in for a heartier texture.