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–+ servings
Chicken Fajita Soup

Hearty Chicken Fajita Soup to Warm Your Soul

This Chicken Fajita Soup blends juicy chicken, vibrant bell peppers, and rich broth for a comforting meal.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Mexican
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup
  • 2 tablespoons Olive Oil Can substitute with vegetable oil if needed.
  • 1 tablespoon Butter Omit for dairy-free.
  • 1 pound Chicken Thighs, diced Can use chicken breasts for a leaner option.
  • 1 Onion, chopped Yellow or white onion works well too.
  • 1 cup Bell Peppers, diced Substitute with green peppers if preferred.
  • 3 Garlic cloves, minced Fresh garlic gives the best flavor.
  • 2 tablespoons Flour Swap with cornstarch for gluten-free.
  • 1 tablespoon Chicken Bouillon Powder Use low-sodium for a healthier choice.
  • Spices (Salt, Chili Powder, Cumin, Smoked Paprika, Oregano, Pepper) Adjust to your taste preference.
  • ½ cup Long-Grain White Rice Basmati is a wonderful alternative.
  • 1 can Black Beans, drained and rinsed Can swap with kidney beans or skip.
  • 1 can Diced Green Chilies Fresh jalapeños can replace for a spicier kick.
  • 1 can Crushed Tomatoes Diced tomatoes will give a chunkier effect.
  • 4 cups Low Sodium Chicken Broth Homemade broth enhances flavor.
  • 2 tablespoons Cornstarch Can be omitted for thinner soup.
  • 1 cup Pepper Jack Cheese, shredded Use cheddar for a milder taste.
  • Tortilla Chips/Strips Croutons can be a delightful substitute.
For Garnishing
  • Fresh Cilantro Add as desired.
  • Sour Cream Offers creaminess.
  • Avocados, sliced Adds healthy fats.
  • Tomatoes, fresh chunks Customize with your favorite variety.
  • Lime Juice Add to taste.
  • Hot Sauce Customize to your liking!

Equipment

  • Large Pot

Method
 

Step-by-Step Instructions
  1. Heat a large pot over medium-high heat and add olive oil and butter. Once melted, add chicken thighs and onion. Sauté for 3–4 minutes until chicken is browned and onion is translucent.
  2. Incorporate diced bell peppers and minced garlic into the pot, stirring well. Sprinkle in flour, along with spices to taste. Cook for an additional 2 minutes.
  3. Add long-grain white rice, black beans, diced green chilies, crushed tomatoes, and low-sodium chicken broth. Stir, bring to a gentle boil, then simmer uncovered for 30 minutes.
  4. Remove from heat and stir in shredded pepper jack cheese until melted. Adjust consistency with more broth if preferred.
  5. Ladle soup into bowls and garnish with cilantro, sour cream, avocado, and lime juice. Sprinkle with tortilla chips.

Nutrition

Serving: 1bowlCalories: 400kcalCarbohydrates: 45gProtein: 30gFat: 15gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 100mgSodium: 800mgPotassium: 600mgFiber: 10gSugar: 4gVitamin A: 1000IUVitamin C: 30mgCalcium: 200mgIron: 3mg

Notes

Store toppings separately to maintain freshness and avoid sogginess when reheating the soup.

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