Turn your love for fajitas into a hearty soup! This Chicken Fajita Soup is loaded with bold flavors and is perfect for any craving.
We may have set a new record for how fast this pot of soup disappeared. I had big plans to get a lot done yesterday, but after making this delicious Chicken Fajita Soup, the day took a delicious turn.
I enjoyed a bowl with a friend for lunch, and later, my husband and I devoured more for dinner. This recipe is so easy and flavorful, it’s hard to resist eating more than one serving!
Table of Contents
Why I Love This Fajita Soup
- Loaded with chicken and veggies, it’s filling without being too heavy.
- Reheats well and tastes even better the next day.
- Easy to double, perfect for the entire family!
Recipe Ingredients
Bell Peppers – Sliced into bite-sized pieces, red and green peppers soften as the soup simmers.
Onions – Sautéed until soft and sweet, they create a flavorful base.
Chicken Broth – Opt for low-sodium chicken broth to control the salt level.
For a full list of ingredients and amounts, see the recipe card below.
Variations
Topping Options – Sweet roasted corn, tangy pickled jalapeños, diced tomatoes, black beans, and crunchy tortilla chips make fantastic toppings. Finish with queso fresco, diced radishes, and a squeeze of fresh lime juice for extra brightness.
Cheese Variations – While cheddar cheese is a classic, you can also use pepper jack for a spicy kick, or Monterey jack for a milder option. Adding cheese can make the soup richer and creamier.
How to Make Chicken Fajita Soup
Step #1: Heat 2 tablespoons of vegetable oil over high heat in a Dutch oven or another heavy-bottomed pot. Once the oil is shimmering, add the chicken pieces in a single layer. Sprinkle the cumin, coriander, thyme, salt, and pepper over the top of the chicken. Allow the chicken to cook, undisturbed, until it is browned and releases naturally from the pot (4 to 5 minutes). Add the peppers and onions, tossing well. Sauté for 5 minutes, then add the garlic and cook for another 30 seconds. Pour in the broth and bring the mixture to a boil. Cover the pot, turn the heat down to low, and simmer for 15 minutes.
Step #2: Meanwhile, heat ¼ inch of vegetable oil in a skillet set over medium heat. Once the oil is hot, add the tortilla slices and fry until the pieces begin to feel stiff (about 60-90 seconds). Remove with a slotted spoon and set on a paper towel-lined plate to drain.
Step #3: Taste the soup and add salt if needed. Serve topped with tortilla strips and garnishes of your choice.
More Methods to Cook this Soup
Instant Pot – After sautéing the veggies, pressure cook the soup on high for 6-8 minutes, then perform a quick release. This method is great for saving time.
Slow Cooker – Add all ingredients to the slow cooker and cook on low for 4-6 hours or on high for 2-3 hours. It’s a set-it-and-forget-it option that results in tender chicken and well-developed flavors.
Expert Tips
Simmer Slowly – After adding the broth and other ingredients, let the soup simmer on low heat. This slow simmer allows all the flavors to meld together.
Deglaze the Pot – After sautéing the veggies, add a splash of broth or water to the pot to deglaze it. This lifts the browned bits from the bottom and adds extra flavor to the soup.
Creamy Finish – For a creamy Chicken Fajita Soup, stir in cream cheese or sour cream toward the end of cooking for a richer texture.
FAQs
Serve it with warm tortillas, crispy tortilla chips, or cornbread. For a lighter side, cauliflower rice works great. Add guacamole, salsa, sour cream, and refried beans to complete the meal.
Absolutely! While boneless, skinless chicken breasts are easy to slice and cook quickly, boneless chicken thighs are a great alternative if you’re looking for something a bit more flavorful and tender.
Substitute with taco seasoning or make your own using cumin, chili powder, paprika, and garlic powder.
Storage Information
Store Chicken Fajita Soup in an airtight container in the refrigerator for up to 4 days. For longer storage, freeze it for up to 3 months. When freezing, let the soup cool completely before placing it in freezer-safe containers.
To reheat, thaw in the fridge overnight, then warm it up on the stovetop or microwave. You may need to add a bit of broth to adjust the consistency when reheating.
More Delicious Recipes You’ll Love
Chicken Fajita Soup Recipe
Ingredients
- 2 tablespoons vegetable oil
- 2 pounds boneless skinless chicken breasts - sliced into bite-sized strips
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon dried thyme
- 1/2 teaspoon sea salt
- 1/4 teaspoon freshly ground black pepper
- 1 red bell pepper - sliced into bite-sized pieces
- 1 green bell pepper - sliced into bite-sized pieces
- 1 medium yellow onion - sliced
- 2 cloves garlic - minced
- 1 quart low-sodium chicken broth
- 4 corn tortillas - sliced into strips
- Extra vegetable oil for frying
Optional Toppings
- Cilantro
- Scallions
- Avocado
- Lime Wedges
Instructions
- Heat 2 tablespoons of vegetable oil over high heat in a Dutch oven or another heavy-bottomed pot. Once the oil is shimmering, add the chicken pieces in a single layer. Sprinkle the cumin, coriander, thyme, salt, and pepper over the top of the chicken. Allow the chicken to cook, undisturbed, until it is browned and releases naturally from the pot (4 to 5 minutes). Add the peppers and onions, tossing well. Sauté for 5 minutes, then add the garlic and cook for another 30 seconds. Pour in the broth and bring the mixture to a boil. Cover the pot, turn the heat down to low, and simmer for 15 minutes.
- Meanwhile, heat ¼ inch of vegetable oil in a skillet set over medium heat. Once the oil is hot, add the tortilla slices and fry until the pieces begin to feel stiff (about 60-90 seconds). Remove with a slotted spoon and set on a paper towel-lined plate to drain.
- Taste the soup and add salt if needed. Serve topped with tortilla strips and garnishes of your choice.
NOTES
Nutrition
