Fajita Chicken Soup
Warm up your dinner table with this hearty and flavorful Fajita Chicken Soup—a perfect fusion of Tex-Mex favorites and cozy comfort food. Loaded with tender shredded chicken, vibrant bell peppers, black beans, and sweet corn, this one-pot wonder is seasoned with bold spices like chili powder, cumin, and smoked paprika for that signature fajita taste. Simmered in a savory chicken broth with diced tomatoes and finished with a splash of zesty lime juice, this soup is a vibrant, wholesome meal that’s easy to prepare in under an hour. Customize each bowl with toppings like sour cream, shredded cheese, or crispy tortilla strips for a crowd-pleasing dish that’s both satisfying and versatile. Perfect for busy weeknights or game day gatherings, this gluten-free recipe is sure to become a staple in your meal rotation!
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Recipe Information
Ingredients
- 2 tablespoons Olive oil
- 1 pound Chicken breasts
- 1 medium, diced Yellow onion
- 1 medium, sliced Red bell pepper
- 1 medium, sliced Green bell pepper
- 3 cloves, minced Garlic
- 6 cups Chicken broth
- 1 14-ounce can Canned diced tomatoes
- 1 15-ounce can, drained and rinsed Black beans
- 1 cup (frozen or fresh) Corn kernels
- 2 teaspoons Chili powder
- 1 teaspoon Ground cumin
- 1 teaspoon Smoked paprika
- 1 teaspoon (or to taste) Salt
- 0.5 teaspoon Black pepper
- 1 tablespoon Lime juice
- 0.25 cup, chopped (optional for garnish) Fresh cilantro
- optional, for serving Sour cream
- optional, for serving Shredded cheese
- optional, for garnish Tortilla strips
Instructions
Heat the olive oil in a large pot or Dutch oven over medium heat.
Season the chicken breasts with a pinch of salt and black pepper. Add the chicken to the pot and cook for 4-5 minutes per side, until lightly browned. Remove the chicken and set aside.
In the same pot, add the diced onion, sliced red bell pepper, and sliced green bell pepper. Sauté for 5-6 minutes, until the vegetables are softened.
Add the minced garlic and cook for 30 seconds until fragrant.
Pour in the chicken broth and canned diced tomatoes (with their juices). Stir to combine.
Add the chili powder, ground cumin, smoked paprika, salt, and black pepper. Stir well.
Return the chicken breasts to the pot. Bring the mixture to a boil, then reduce the heat to a simmer. Cover and cook for 15 minutes.
Remove the chicken from the pot and shred it using two forks. Return the shredded chicken to the pot.
Stir in the black beans and corn. Simmer for an additional 5 minutes to heat through.
Remove the soup from heat and stir in the lime juice.
Serve the soup hot, garnished with fresh cilantro, and optionally topped with sour cream, shredded cheese, or tortilla strips.
Nutrition Facts
Calories |
335 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 12.9 g | 17% | |
| Saturated Fat | 3.8 g | 19% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 73 mg | 24% | |
| Sodium | 1209 mg | 53% | |
| Total Carbohydrate | 22.6 g | 8% | |
| Dietary Fiber | 5.9 g | 21% | |
| Total Sugars | 7.0 g | ||
| Protein | 32.8 g | 66% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 124 mg | 10% | |
| Iron | 3.2 mg | 18% | |
| Potassium | 749 mg | 16% | |
*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.
