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–+ servings
Chicken Fajita Soup

Delicious Chicken Fajita Soup for Cozy Nights In

This Chicken Fajita Soup brings a cozy warmth and vibrant flavors of Mexican cuisine to your table, perfect for weeknight dinners.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 cups
Course: Main Course
Cuisine: Mexican
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup Base
  • 2 tbsp Olive Oil Can be replaced with vegetable oil if desired
  • 1 tbsp Butter Omit for a lighter version
  • 1 lb Chicken Thighs Substitute with beef or rotisserie chicken if preferred
  • 1/2 Onion Thinly sliced; shallots or green onions can be used
  • 1 Bell Peppers One each of red, orange, and yellow; any mix of peppers will work
  • 4 Garlic Minced; garlic powder can be used as a substitute
  • 2 tbsp Flour Switch to cornstarch for a gluten-free option
  • 2 tsp Chicken Bouillon Powder Homemade broth can enhance natural taste
  • Spices (salt, chili powder, ground cumin, smoked paprika, dried oregano) Adjust to your spice preference
  • 1 can Crushed Tomatoes Fresh tomatoes are a great alternative
  • 4 cans Chicken Broth Low sodium; water can be used in a pinch
For Added Heartiness
  • 3/4 cup Long-Grain White Rice Uncooked; brown rice works too but may require longer cook time
  • 1 can Black Beans Rinsed and drained; can swap for any favorite bean
  • 1 can Canned Diced Green Chiles Mild; use jalapeños for more heat if desired
For Extra Creaminess
  • 1 cup Pepper Jack Cheese Grated; cheddar is a fine substitute
For Garnishes
  • Tortilla Chips/Strips Adds delightful crunch; pita chips make a tasty alternative
  • Fresh Cilantro
  • Sour Cream
  • Avocados
  • Tomatoes
  • Lime Juice
  • Hot Sauce

Equipment

  • Dutch oven

Method
 

Cooking Steps
  1. In a large Dutch oven, heat 2 tablespoons of olive oil and 1 tablespoon of butter over medium-high heat. Once the butter is melted, add 1 pound of diced chicken thighs and ½ thinly sliced onion. Cook for about 3 minutes until the chicken is browned and the onions are translucent.
  2. Stir in 1 each of thinly sliced red, orange, and yellow bell peppers, along with 4 minced garlic cloves and 2 tablespoons of flour. Season with a pinch of salt, 1 teaspoon of chili powder, 1 teaspoon of ground cumin, 1 teaspoon of smoked paprika, and 1 teaspoon of dried oregano. Stir for 2 minutes to combine all ingredients.
  3. Pour in 1 can of diced green chiles, 1 can of crushed tomatoes, 1 can of drained black beans, and 4 cans of low-sodium chicken broth. Add ¾ cup of uncooked long-grain white rice, mixing everything well. Increase the heat to bring the soup to a gentle simmer.
  4. Reduce the heat to medium-low and cover the pot. Simmer for about 25-30 minutes, stirring occasionally, until the rice is tender and the soup thickens.
  5. Remove the pot from heat and stir in 1 cup of grated pepper jack cheese until melted. Adjust the consistency with more chicken broth or water if needed.
  6. Ladle the soup into bowls and garnish with tortilla chips, cilantro, and any additional toppings to your liking.

Nutrition

Serving: 1cupCalories: 350kcalCarbohydrates: 30gProtein: 28gFat: 15gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gCholesterol: 75mgSodium: 800mgPotassium: 700mgFiber: 8gSugar: 5gVitamin A: 1800IUVitamin C: 120mgCalcium: 200mgIron: 3.5mg

Notes

This soup tastes even better the next day as the flavors meld together. Store leftovers in an airtight container for up to 5 days.

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