Chicken Fajita Soup
Warm, comforting, and bursting with bold Tex-Mex flavors, this Chicken Fajita Soup is the ultimate one-pot meal for busy weeknights or cozy weekends. Packed with tender shredded chicken, vibrant bell peppers, hearty black beans, and sweet corn, this soup layers the smoky spices of chili powder, cumin, and smoked paprika for a flavor-packed experience. A splash of zesty lime juice at the end brightens every bite, while optional garnishes like fresh cilantro, shredded cheddar, sour cream, and crunchy tortilla strips elevate this dish into a fiesta-worthy meal. With just 15 minutes of prep and 30 minutes of cooking time, this easy, gluten-free recipe is ideal for serving a crowd or meal-prepping for the week. Perfect for fans of chicken fajitas, this hearty soup is both a comforting hug in a bowl and an explosion of flavor!
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Recipe Information
Ingredients
- 2 tablespoons Olive oil
- 1 pound Boneless, skinless chicken breasts
- 1 medium Yellow onion, diced
- 1 medium Red bell pepper, diced
- 1 medium Green bell pepper, diced
- 3 cloves Garlic, minced
- 6 cups Chicken broth
- 1 14.5-ounce can Diced tomatoes (with juices)
- 1 15-ounce can Black beans, drained and rinsed
- 1.5 cups Frozen corn kernels
- 1.5 teaspoons Chili powder
- 1 teaspoon Smoked paprika
- 1 teaspoon Ground cumin
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Lime juice
- 2 tablespoons Fresh cilantro, chopped (optional, for garnish)
- 0.5 cup Shredded cheddar cheese (optional, for garnish)
- 0.5 cup Sour cream (optional, for garnish)
- 1 cup Tortilla strips (optional, for garnish)
Instructions
Heat a large pot or Dutch oven over medium heat and add olive oil.
Season the chicken breasts with a pinch of salt and black pepper, then cook them in the pot until lightly browned and fully cooked, about 6–8 minutes per side. Remove the chicken from the pot and set aside to cool slightly.
In the same pot, add the diced onion, red bell pepper, and green bell pepper. Sauté for 5–6 minutes until the vegetables are softened.
Add the minced garlic and cook for an additional 1 minute until fragrant.
Stir in the chili powder, smoked paprika, ground cumin, 1 teaspoon of salt, and 0.5 teaspoon of black pepper. Cook for 30 seconds to toast the spices.
Pour in the chicken broth, diced tomatoes (with juices), black beans, and frozen corn kernels. Stir well to combine.
Shred the cooked chicken using two forks, then add the shredded chicken back into the pot.
Bring the soup to a gentle simmer over medium heat, cover partially, and let it cook for 15 minutes to meld the flavors.
Stir in the lime juice and taste the soup. Adjust seasoning with additional salt or pepper, if needed.
Serve hot and garnish with chopped fresh cilantro, shredded cheddar cheese, a dollop of sour cream, and tortilla strips, if desired.
Nutrition Facts
Calories |
502 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 19.8 g | 25% | |
| Saturated Fat | 6.4 g | 32% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 84 mg | 28% | |
| Sodium | 1259 mg | 55% | |
| Total Carbohydrate | 45.2 g | 16% | |
| Dietary Fiber | 8.9 g | 32% | |
| Total Sugars | 9.6 g | ||
| Protein | 38.2 g | 76% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 163 mg | 13% | |
| Iron | 3.8 mg | 21% | |
| Potassium | 1044 mg | 22% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
