Chicken Fajita Soup Recipe

Chicken Fajita Soup Recipe | Spicy, Savory & Comforting

I have to tell you, I absolutely fell in love with this Chicken Fajita Soup Recipe the moment I made it. Combining all the bold, zesty flavors of classic chicken fajitas with the comfort of a warm, hearty soup felt like magic in a bowl. I’ve made it multiple times now, and every time it fills my kitchen with an irresistible aroma. This recipe is perfect for busy weeknights or cozy weekends when I want something filling but simple.

Plus, it’s loaded with veggies, beans, and rice, making it a complete meal that’s both healthy and satisfying. You can also enjoy similar easy breakfast ideas like Spinach and Feta Breakfast Wraps Recipe or a refreshing Chocolate Banana Smoothie Bowl Recipe alongside your soup for a complete meal plan.

Ingredients

Here’s everything you’ll need to make this flavorful soup. I’ve added tips to help you get the best results.

• 1 cup dry long-grain white rice – I prefer long-grain for fluffiness; rinse before cooking to prevent stickiness.
• 2 bell peppers, chopped into 1/2-inch pieces (about 3 cups) – Use a mix of red, yellow, and green for vibrant color.
• 2 cups chopped yellow onion (2 small) – Fresh onion adds sweetness; avoid frozen as it can get watery.
• 4 cloves garlic, minced – Fresh garlic delivers the best aroma and flavor.
• 1 Tbsp olive oil – Use good quality extra virgin for richer taste.
• 5 1/2 cups low-sodium chicken broth – This controls the saltiness, letting the spices shine.
• 1 (14.5 oz) can fire-roasted diced tomatoes – Fire-roasted gives a smoky depth that enhances fajita flavors.
• 4 tsp chili powder – Adjust based on your spice tolerance.
• 1 Tbsp ancho chili powder – Adds a mild, smoky heat.
• 1 1/2 tsp ground cumin – For that earthy, Mexican flavor.
• 1 1/2 tsp paprika – Smoked paprika works beautifully.
• 3/4 tsp oregano – Use Mexican oregano if possible for authenticity.
• Salt and freshly ground black pepper to taste – Freshly ground black pepper elevates flavor.
• 1 lb boneless skinless chicken breast, pounded to 1/2-inch thickness – Pounding ensures even cooking.
• 1 (14.5 oz) can black beans, drained and rinsed – Adds protein and fiber.
• 1/3 cup chopped cilantro – Fresh cilantro adds a bright finish.
• 2 Tbsp fresh lime juice – Balances richness with tanginess.
• Mexican cheese blend and sour cream for serving (optional) – Freshly grated cheese melts better than pre-shredded.

Note: several servings as a note of full line under the ingredients quantity.

Variations

You can tweak this soup to match your preferences:

• For a dairy-free option, skip cheese and sour cream or use plant-based alternatives.
• For a low-carb version, replace rice with cauliflower rice.
• Spice it up by adding jalapeños or a dash of cayenne pepper.
• Add more vegetables like zucchini or corn to increase fiber and color.

Cooking Time

• Prep Time: 15 minutes
• Cooking Time: 30 minutes
• Total Time: 45 minutes

Equipment You Need

• Large pot – for cooking the soup.
• Cutting board – to prep vegetables and chicken.
• Knife – for chopping veggies and slicing chicken.
• Meat mallet – to pound chicken evenly.
• Measuring cups and spoons – for precise seasoning.
• Wooden spoon or spatula – for stirring ingredients.

How to Make Chicken Fajita Soup

Step 1: Cook the Rice

Start by cooking rice according to package instructions. I like to cook it slightly underdone so it absorbs some soup flavors later.

Step 2: Sauté the Vegetables

Heat olive oil in a large pot over medium-high heat. Add bell peppers and onions, sautéing for 3 minutes, then add garlic and cook 1 more minute for a fragrant base.

Step 3: Add Broth and Spices

Pour in chicken broth and fire-roasted tomatoes. Stir in chili powder, ancho chili powder, cumin, paprika, oregano, salt, and pepper. This builds a deep, layered flavor.

Step 4: Cook the Chicken

Add chicken breasts to the pot, bring to a light boil, then reduce heat and simmer for 10–15 minutes until fully cooked. Chicken should read 165°F in the center.

Step 5: Slice and Combine

Remove chicken, let it rest 5 minutes, then slice into strips. Return chicken to the soup along with cooked rice, black beans, cilantro, and lime juice. Serve hot with optional cheese or sour cream.

Additional Tips for Making this Recipe Better

• I always toast the spices for 30 seconds before adding broth for a richer flavor.
• I like to use a mix of bell peppers for color and slightly sweeter taste.
• Adding a squeeze of lime just before serving brightens the whole soup.
• Leftovers taste even better the next day as flavors meld together.

How to Serve Chicken Fajita Soup

I love serving this soup in deep bowls, garnished with freshly chopped cilantro, a sprinkle of Mexican cheese, and a dollop of sour cream. A wedge of lime on the side is perfect for guests to add extra tang. For a fun twist, serve with tortilla chips or warm flour tortillas for dipping.

Nutritional Information

Here’s a rough estimate per serving:

• Calories: 350–380
• Protein: 28g
• Carbohydrates: 35g
• Fat: 12g

This soup is a balanced mix of protein, fiber, and healthy fats that keeps me full and satisfied.

Make Ahead and Storage

Storing

You can store leftover soup in an airtight container in the refrigerator for up to 4 days.

Freezing

This soup freezes well. Freeze in individual portions for up to 3 months. Thaw overnight in the fridge before reheating.

Reheating

Reheat gently on the stove over medium heat. Add a splash of broth or water if the soup thickened too much.

Why You’ll Love This Recipe

Here’s why this soup has become a favorite in my kitchen:

• Easy to prepare – I can make it from start to finish in under 45 minutes.
• Full of bold flavors – It tastes just like chicken fajitas in every spoonful.
• Versatile – You can adapt it for low-carb, dairy-free, or extra spicy diets.
• Hearty and satisfying – The combination of rice, beans, and chicken makes it filling.
• Great for leftovers – Flavors improve overnight, perfect for meal prep.

This Chicken Fajita Soup is my go-to when I want something cozy, flavorful, and satisfying. With a perfect balance of veggies, spices, and protein, it’s a soup that never disappoints.

Ben Carraoli

Chicken Fajita Soup Recipe

I have to tell you, I absolutely fell in love with this Chicken Fajita Soup the moment I made it. Combining all the bold, zesty flavors of classic chicken fajitas with the comfort of a warm, hearty soup felt like magic in a bowl. I’ve made it multiple times now, and every time it fills my kitchen with an irresistible aroma.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Ingredients Method Notes

Ingredients

  

• 1 cup dry long-grain white rice – I prefer long-grain for fluffiness; rinse before cooking to prevent stickiness.
• 2 bell peppers chopped into 1/2-inch pieces (about 3 cups) – Use a mix of red, yellow, and green for vibrant color.
• 2 cups chopped yellow onion 2 small – Fresh onion adds sweetness; avoid frozen as it can get watery.
• 4 cloves garlic minced – Fresh garlic delivers the best aroma and flavor.
• 1 Tbsp olive oil – Use good quality extra virgin for richer taste.
• 5 1/2 cups low-sodium chicken broth – This controls the saltiness letting the spices shine.
• 1 14.5 oz can fire-roasted diced tomatoes – Fire-roasted gives a smoky depth that enhances fajita flavors.
• 4 tsp chili powder – Adjust based on your spice tolerance.
• 1 Tbsp ancho chili powder – Adds a mild smoky heat.
• 1 1/2 tsp ground cumin – For that earthy Mexican flavor.
• 1 1/2 tsp paprika – Smoked paprika works beautifully.
• 3/4 tsp oregano – Use Mexican oregano if possible for authenticity.
• Salt and freshly ground black pepper to taste – Freshly ground black pepper elevates flavor.
• 1 lb boneless skinless chicken breast pounded to 1/2-inch thickness – Pounding ensures even cooking.
• 1 14.5 oz can black beans, drained and rinsed – Adds protein and fiber.
• 1/3 cup chopped cilantro – Fresh cilantro adds a bright finish.
• 2 Tbsp fresh lime juice – Balances richness with tanginess.
• Mexican cheese blend and sour cream for serving optional – Freshly grated cheese melts better than pre-shredded.

Method

 

1. Start by cooking rice according to package instructions. I like to cook it slightly underdone so it absorbs some soup flavors later.
2. Heat olive oil in a large pot over medium-high heat. Add bell peppers and onions, sautéing for 3 minutes, then add garlic and cook 1 more minute for a fragrant base
3. Pour in chicken broth and fire-roasted tomatoes. Stir in chili powder, ancho chili powder, cumin, paprika, oregano, salt, and pepper. This builds a deep, layered flavor.
4. Add chicken breasts to the pot, bring to a light boil, then reduce heat and simmer for 10–15 minutes until fully cooked. Chicken should read 165°F in the center.
5. Remove chicken, let it rest 5 minutes, then slice into strips. Return chicken to the soup along with cooked rice, black beans, cilantro, and lime juice. Serve hot with optional cheese or sour cream.

Notes

• I always toast the spices for 30 seconds before adding broth for a richer flavor.
• I like to use a mix of bell peppers for color and slightly sweeter taste.
• Adding a squeeze of lime just before serving brightens the whole soup.
• Leftovers taste even better the next day as flavors meld together.