Chicken Fajita Soup Recipe

Ben Carraoli

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.

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Prep Time 15

Cook Time 30

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

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