Santa Fe Chicken Fajita Soup

Nutriscore Rating: 74/100

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!

Recipe Information

• Prep Time: 15 min
• Cook Time: 30 min
• Total Time: 45 min
• Servings: 6 servings
• Difficulty: Medium

🥘 Ingredients

22 items

• 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

8 steps

1. Heat the olive oil in a large pot or Dutch oven over medium heat.

2. 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.

3. In the same pot, add the diced onion and sliced bell peppers. Sauté for 4-5 minutes until the vegetables are softened.

4. Stir in the minced garlic, ground cumin, chili powder, paprika, and dried oregano, cooking for 1 minute until fragrant.

5. 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.

6. 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.

7. Stir in the chopped fresh cilantro, lime juice, and season with additional salt and pepper to taste.

8. 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

1 serving (596.8g)

Calories		485
% Daily Value*
Total Fat		19.1 g	24%
	Saturated Fat	6.0 g	30%
	Polyunsaturated Fat	0.0 g
Cholesterol		84 mg	28%
Sodium		1319 mg	57%
Total Carbohydrate		41.2 g	15%
	Dietary Fiber	8.4 g	30%
	Total Sugars	7.2 g
Protein		37.6 g	75%
Vitamin D		0.1 mcg	1%
Calcium		186 mg	14%
Iron		4.2 mg	23%
Potassium		984 mg	21%

*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.

Source of Calories

Fat: 1039 cal (35.4%%)

Protein: 904 cal (30.8%%)

Carbs: 993 cal (33.8%%)