Simply Delicious Chicken Fajita Soup
Warm, hearty, and bursting with bold Tex-Mex flavors, Simply Delicious Chicken Fajita Soup is a one-pot wonder that transforms the classic chicken fajita into a comforting soup. Loaded with tender shredded chicken, colorful bell peppers, fire-roasted tomatoes, black beans, and sweet corn, this wholesome recipe is a celebration of smoky spices like cumin, chili powder, and paprika. Perfect for busy weeknights, this soup comes together in just 40 minutes and offers customizable garnishes like sour cream, cheddar cheese, and crunchy tortilla strips to suit every palate. Serve it with fresh lime wedges and cilantro for an unforgettable burst of zest that makes each spoonful irresistibly satisfying. Ideal for meal prep and nourishing family dinners, this chicken fajita soup recipe is the ultimate comfort food with a flavorful kick!
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Recipe Information
Ingredients
- 2 pieces Boneless, skinless chicken breasts
- 2 tablespoons Olive oil
- 1 medium Onion, diced
- 1 large Red bell pepper, sliced
- 1 large Green bell pepper, sliced
- 3 cloves Garlic, minced
- 6 cups Chicken broth
- 1 14-ounce can Fire-roasted diced tomatoes (canned)
- 1 15-ounce can Black beans, drained and rinsed
- 1 cup Corn kernels (fresh, frozen, or canned)
- 1 teaspoon Ground cumin
- 1 teaspoon Chili powder
- 1 teaspoon Paprika
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.25 cup Fresh cilantro, chopped
- 1 medium Lime, cut into wedges
- 0.5 cup Sour cream (optional, for garnish)
- 0.5 cup Shredded cheddar cheese (optional, for garnish)
- 1 cup Tortilla strips (optional, for garnish)
Instructions
Heat 1 tablespoon of olive oil in a large pot over medium heat.
Season the chicken breasts with a pinch of salt and pepper, then sear them in the pot for 3-4 minutes on each side until golden brown. Remove and set aside.
Add the remaining 1 tablespoon of olive oil to the same pot. Stir in the diced onion, sliced red and green bell peppers, and minced garlic. Sauté for 5-7 minutes until the vegetables are softened.
Pour in the chicken broth, fire-roasted diced tomatoes, black beans, and corn. Stir to combine.
Add the ground cumin, chili powder, paprika, salt, and black pepper. Stir and bring the mixture to a gentle boil.
Return the chicken breasts to the pot, reduce the heat to low, and cover. Simmer for 15 minutes or until the chicken is cooked through and tender.
Remove the chicken from the pot and shred it using two forks. Return the shredded chicken to the soup and stir well.
Taste and adjust seasonings as needed. Stir in the chopped cilantro just before serving.
Ladle the soup into bowls and serve with lime wedges, and if desired, garnish with sour cream, shredded cheddar cheese, and tortilla strips.
Nutrition Facts
Calories |
457 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 18.8 g | 24% | |
| Saturated Fat | 6.1 g | 30% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 69 mg | 23% | |
| Sodium | 1256 mg | 55% | |
| Total Carbohydrate | 42.5 g | 15% | |
| Dietary Fiber | 9.1 g | 33% | |
| Total Sugars | 8.5 g | ||
| Protein | 32.2 g | 64% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 168 mg | 13% | |
| Iron | 3.6 mg | 20% | |
| Potassium | 969 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.
