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Chicken fajita soup in a white bowl.
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Chicken Fajita Soup

Chicken fajita soup is stuffed will all the flavors of chicken fajitas. It's made with well-seasoned chicken, bell peppers, beans, and flavorful tomato broth. The soup is finished with refreshing lime juice and cilantro, served with rice, and topped with sharp cheddar, avocado, crushed tortilla chips, and a dollop of sour cream. It's absolutely amazing!
Course Soup
Cuisine tex-mex
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 6 servings
Calories 407kcal
Author Aleksandra

Ingredients

for the soup:

  • 2 tablespoons frying oil
  • 1 lb (450g) chicken breast
  • 1 1/2 tablespoons homemade Fajita seasoning or store-bought
  • 1 tablespoon olive oil
  • 1 medium onion
  • 3 bell peppers red, green, and yellow
  • 3 cloves garlic
  • 1 tablespoon flour omit when using store-bought Fajita seasoning
  • 5 cups chicken broth 1 1/4 liters
  • 1 can 14-oz/400ml diced tomatoes
  • 1 can 14-oz/400ml kidney or black beans
  • 1 tablespoon lime juice
  • salt and pepper to taste

to serve:

Instructions

Start with cooking the rice:

  • Rinse the rice on a sieve under cold water. Add rice, 1 teaspoon butter, 1 1/4 cups cold water, and 1/2 teaspoon salt into a medium pot. Bring to a boil, stir the rice, cover the pot then simmer over very low heat for 15 minutes. Take the pot off the heat and leave for 15 minutes. Open the pot and fluff the rice with a fork.

Cook the soup:

  • Prepare the ingredients: cut the chicken into bite-sized pieces. Dice the onion, cut bell peppers into 1-inch (1.5cm) cubes, finely chop the garlic.
  • Toss the chicken with Fajita seasoning, season with salt and pepper.
  • Heat the oil in a large pot over high heat, add the chicken in an even layer, don’t stir for the first 2 minutes letting the chicken brown. Stir the chicken and cook for 1-2 minutes, transfer to a plate. The chicken doesn’t have to be cooked, just browned. If you have a smaller pot, brown the chicken in two batches.
  • Heat the olive oil over medium heat, add the onion and bell peppers. Cook for about 5 minutes or until the onion is soft and translucent.
  • Add the garlic and cook for 30 seconds.
  • Add flour, cook, stirring for a minute.
  • Add diced tomatoes, chicken broth, and beans (and their liquid). Bring to a boil then simmer over low heat for 15 minutes.
  • Add the chicken back to the pot and cook for 1-2 minutes or until the chicken is cooked through.
  • Take the pot off the heat, season the soup with lime juice, salt, and pepper to taste.

Assemble:

  • Ladle the soup into bowls, stir in cilantro, add some rice. Garnish with chopped avocado, a dollop of sour cream, shredded cheese, and crushed tortilla chips.
  • Enjoy!

Notes

  • You can also use chicken thighs - you can add them along with the broth and cook with the soup instead of adding them at the end.
  • Store the rice separately from the soup.
  • Calories = 1 serving (1/6 of the recipe), rice included, but other toppings not. This is only an estimate!

Nutrition

Calories: 407kcal