Easy Chicken Fajita Soup
Warm up your weeknight dinner routine with this flavorful and hearty Easy Chicken Fajita Soup! Packed with the bold, zesty spices of chili powder, cumin, and paprika, this comforting one-pot meal features tender shredded chicken, colorful bell peppers, black beans, sweet corn, and a rich tomato-infused broth. Perfectly balanced with a blend of smoky, savory, and slightly tangy flavors, this soup is ready in under an hour, making it an ideal recipe for busy households. Customize your bowl with toppings like fresh cilantro, crunchy tortilla strips, zesty lime wedges, or melty cheddar cheese for a personalized fiesta of flavor. Whether served as a cozy weeknight dinner or a crowd-pleasing party starter, this easy chicken fajita soup is sure to impress!
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Recipe Information
Ingredients
- 2 tablespoons Olive oil
- 2 large Chicken breasts (boneless, skinless)
- 1 medium Yellow onion, diced
- 1 large Red bell pepper, diced
- 1 large Green bell pepper, diced
- 3 cloves Garlic cloves, minced
- 6 cups Chicken broth
- 1 15-ounce can Diced tomatoes (with juices)
- 1 15-ounce can Black beans (drained and rinsed)
- 1 15-ounce can Sweet corn (drained)
- 1 tablespoon Chili powder
- 2 teaspoons Ground cumin
- 1 teaspoon Paprika
- 1 teaspoon Dried oregano
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.25 cup Fresh cilantro (for garnish, optional)
- 1 lime Lime wedges (for serving, optional)
- 0.5 cup Shredded cheddar cheese (optional)
- 1 cup Tortilla strips (optional)
Instructions
Heat the olive oil in a large pot over medium heat.
Season the chicken breasts with a pinch of salt and pepper, then add them to the pot. Sear each side for 2-3 minutes until browned, but not fully cooked through. Remove the chicken and set aside.
In the same pot, add the diced onion, red bell pepper, and green bell pepper. Sauté for 4-5 minutes until softened.
Add the minced garlic to the pot and cook for 30 seconds until fragrant.
Pour in the chicken broth, diced tomatoes (with their juices), black beans, and sweet corn. Stir to combine.
Add the chili powder, ground cumin, paprika, dried oregano, salt, and black pepper. Stir well to evenly distribute the seasonings.
Return the chicken breasts to the pot. Bring the mixture to a boil, then reduce the heat to low and let it simmer uncovered for 20 minutes.
Remove the chicken breasts from the pot and shred them using two forks. Return the shredded chicken to the soup and stir to combine.
Simmer for an additional 5 minutes to allow the flavors to meld together.
Taste and adjust the seasoning if needed. Serve hot, garnished with fresh cilantro, lime wedges, shredded cheddar cheese, and tortilla strips if desired.
Nutrition Facts
Calories |
470 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 15.4 g | 20% | |
| Saturated Fat | 4.5 g | 22% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 74 mg | 25% | |
| Sodium | 1375 mg | 60% | |
| Total Carbohydrate | 47.4 g | 17% | |
| Dietary Fiber | 9.6 g | 34% | |
| Total Sugars | 9.6 g | ||
| Protein | 37.8 g | 76% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 170 mg | 13% | |
| Iron | 4.5 mg | 25% | |
| Potassium | 1087 mg | 23% | |
*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.
