Santa Fe Chicken Fajita Soup
Warm up your kitchen with the bold and vibrant flavors of Santa Fe Chicken Fajita Soup! This hearty, one-pot wonder combines tender diced chicken, a rainbow of sautéed bell peppers, and cozy southwestern spices like cumin, chili powder, and paprika for a soup that’s as satisfying as it is flavorful. Black beans, fire-roasted tomatoes with green chilies, and sweet corn add texture and depth, while a splash of lime juice and fresh cilantro brighten every spoonful. Perfect for weeknight dinners, this comforting soup is ready in just 45 minutes and can be dressed up with shredded cheddar, sour cream, and crunchy tortilla strips for an irresistible finish. Bursting with Tex-Mex flair, it’s an easy, crowd-pleasing meal you’ll turn to again and again!
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Recipe Information
Ingredients
- 2 tablespoons Olive oil
- 1 pound Chicken breasts, diced
- 1 Yellow onion, diced
- 1 Red bell pepper, sliced
- 1 Green bell pepper, sliced
- 1 Yellow bell pepper, sliced
- 3 Garlic cloves, minced
- 2 teaspoons Ground cumin
- 2 teaspoons Chili powder
- 1 teaspoon Paprika
- 1 teaspoon Dried oregano
- 6 cups Chicken broth
- 1 15-ounce can Canned black beans, drained and rinsed
- 1 10-ounce can Canned diced tomatoes with green chilies
- 1 cup Frozen corn kernels
- 0.25 cup Fresh cilantro, chopped
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Lime juice
- 0.5 cup Shredded cheddar cheese (optional, for garnish)
- 0.5 cup Sour cream (optional, for garnish)
- 1 cup Tortilla strips or crushed tortilla chips (optional, for garnish)
Instructions
Heat the olive oil in a large pot or Dutch oven over medium heat.
Add the diced chicken breasts, season lightly with salt and pepper, and cook for 6-8 minutes or until the chicken is browned and cooked through. Remove the chicken from the pot 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.
Stir in the minced garlic, ground cumin, chili powder, paprika, and dried oregano, cooking for 1 minute until fragrant.
Pour in the chicken broth and scrape the bottom of the pot to deglaze. Add the canned black beans, diced tomatoes with green chilies, and frozen corn kernels.
Return the cooked chicken to the pot and bring the soup to a gentle boil. Reduce the heat to low and simmer for 15 minutes to allow the flavors to meld together.
Stir in the chopped fresh cilantro, lime juice, and season with additional salt and pepper to taste.
Ladle the soup into bowls and garnish with shredded cheddar cheese, sour cream, and tortilla strips or crushed tortilla chips, if desired. Serve warm and enjoy!
Nutrition Facts
Calories |
2925 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 117.1 g | 150% | |
| Saturated Fat | 37.9 g | 190% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 506 mg | 169% | |
| Sodium | 8344 mg | 363% | |
| Total Carbohydrate | 246.6 g | 90% | |
| Dietary Fiber | 50.9 g | 182% | |
| Total Sugars | 42.9 g | ||
| Protein | 226.7 g | 453% | |
| Vitamin D | 0.9 mcg | 4% | |
| Calcium | 1123 mg | 86% | |
| Iron | 26.2 mg | 146% | |
| Potassium | 5765 mg | 123% | |
*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.
