Chicken Fajitas Soup
Cozy up with a bowl of hearty, Tex-Mex-inspired Chicken Fajitas Soup! This vibrant recipe combines tender shredded chicken, colorful bell peppers, creamy black beans, and sweet corn in a flavorful broth infused with smoky cumin, chili powder, and paprika. With just 15 minutes of prep time and a simmering blend of wholesome ingredients, this one-pot wonder is perfect for busy weeknights or a casual dinner with friends. Finish with a sprinkle of fresh cilantro, a squeeze of zesty lime, and your choice of toppings like shredded cheese, sour cream, or crunchy tortilla strips for a customizable fiesta in every bite. Packed with comforting flavors and textures, this easy chicken fajita soup recipe is sure to become a family favorite.
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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, sliced
- 1 medium Green bell pepper, sliced
- 3 cloves Garlic cloves, minced
- 6 cups Chicken broth
- 1 14-ounce can Diced tomatoes (with juice)
- 1 15-ounce can Black beans (drained and rinsed)
- 1 cup Corn kernels (frozen or canned)
- 1 teaspoon Ground cumin
- 1 teaspoon Chili powder
- 1 teaspoon Paprika
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.33 cup Fresh cilantro, chopped
- 1 whole Lime, cut into wedges
- 0.5 cup Shredded cheese (optional topping)
- 0.25 cup Sour cream (optional topping)
- 1 cup Tortilla strips or chips (optional topping)
Instructions
Heat the olive oil in a large pot over medium-high heat.
Season the chicken breasts lightly with salt and pepper, then add them to the pot. Cook for 3-4 minutes per side until lightly browned. Remove and set aside.
In the same pot, add the diced onion and sliced bell peppers. Sauté for 4-5 minutes until the vegetables are softened.
Add the minced garlic and cook for another 30 seconds until fragrant.
Pour the chicken broth into the pot, scraping up any browned bits from the bottom.
Stir in the diced tomatoes (with juice), black beans, corn, cumin, chili powder, paprika, salt, and black pepper.
Return the chicken breasts to the pot. Bring to a boil, then reduce the heat to low and simmer for 20 minutes.
Remove the chicken breasts from the pot and shred them using two forks. Return the shredded chicken to the pot and stir to combine.
Taste the soup and adjust seasoning as needed.
Garnish with fresh cilantro and serve with lime wedges. Add optional toppings like shredded cheese, sour cream, or tortilla strips if desired.
Nutrition Facts
Calories |
2734 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 107.0 g | 137% | |
| Saturated Fat | 31.8 g | 159% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 476 mg | 159% | |
| Sodium | 7431 mg | 323% | |
| Total Carbohydrate | 232.7 g | 85% | |
| Dietary Fiber | 47.6 g | 170% | |
| Total Sugars | 34.4 g | ||
| Protein | 222.8 g | 446% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 1010 mg | 78% | |
| Iron | 23.8 mg | 132% | |
| Potassium | 5255 mg | 112% | |
*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.
