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–+ servings
Chicken Fajita Soup

Cozy Chicken Fajita Soup for Ultimate Comfort Food Delight

This Chicken Fajita Soup is an easy, delicious meal packed with flavor and customizable toppings.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 bowls
Course: Chicken
Cuisine: Mexican
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup Base
  • 2 tablespoons olive oil provides fat for frying; avocado oil can be used as an alternative
  • 1 tablespoon butter adds richness; optional for a dairy-free version
  • 1 pound chicken thighs the main protein source; shredded rotisserie chicken can be used for convenience
  • 1 onion brings sweetness; opt for yellow or white for milder flavor
  • 2 cups bell peppers mix red, orange, and yellow or try poblano for a twist
  • 2 cloves garlic use fresh for best results
  • 1/4 cup flour acts as a thickener; replace with cornstarch for gluten-free option
  • 1 tablespoon chicken bouillon powder adds savory depth; for vegetarian use vegetable bouillon
For the Hearty Fillers
  • 1 cup long-grain white rice provides heartiness; brown rice requires longer cooking time
  • 1 can black beans source of protein; using canned means quicker prep
  • 1 can diced green chiles introduces a mild heat; fresh jalapeños can be used for spicier kick
  • 1 can crushed tomatoes balances acid and sweetness; can substitute with diced tomatoes
  • 4 cups low sodium chicken broth offers a flavorful liquid base; switch to vegetable broth for vegetarian version
For the Flavor Boost
  • 1 tablespoon cornstarch used to adjust thickness; omit for thinner soup
  • 1 teaspoon salt season to taste
  • 1 tablespoon chili powder season to taste
  • 1 tablespoon cumin season to taste
  • 1 teaspoon smoked paprika season to taste
  • 1/2 teaspoon oregano season to taste
  • 1/2 teaspoon pepper season to taste
For Topping
  • 1 cup pepper jack cheese adds creaminess; omit for dairy-free option
  • tortilla chips/strips perfect for adding crunch
  • fresh cilantro enhances freshness; a must-have
  • avocados cut fresh just before serving
  • lime juice a squeeze brightens the dish
  • hot sauce optional for those who enjoy heat

Equipment

  • Dutch oven

Method
 

Step‑By‑Step Instructions
  1. In a large Dutch oven, heat 2 tablespoons of olive oil and 1 tablespoon of butter over medium-high heat. Add 1 pound of diced chicken thighs and 1 chopped onion. Sauté for about 3 minutes until the chicken is browned and the onions are translucent.
  2. Add 2 cups of sliced bell peppers and 2 minced garlic cloves to the pot. Stir continuously for another 2 minutes until the peppers soften.
  3. Sprinkle in 1/4 cup of flour and all your spices. Stir everything gently for about 1 minute to let the flour absorb moisture.
  4. Stir in 1 cup of long-grain white rice, 1 can of black beans, 1 can of diced green chiles, 1 can of crushed tomatoes, and 4 cups of chicken broth. Increase heat to bring to a boil for 2-3 minutes.
  5. Reduce heat to low and cover the pot, letting the soup simmer for 30 minutes. Stir occasionally.
  6. Remove from heat and stir in 1 cup of shredded pepper jack cheese until it melts. Serve hot, garnished with toppings.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 35gProtein: 25gFat: 15gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gCholesterol: 90mgSodium: 800mgPotassium: 700mgFiber: 8gSugar: 5gVitamin A: 800IUVitamin C: 60mgCalcium: 200mgIron: 3mg

Notes

Chopping vegetables and measuring out spices in advance saves time. Store prepped ingredients in the fridge for easy assembly.

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