Ladies, have I got a game-changer for you today! This Fajita Chicken Soup is what happens when your favorite Mexican restaurant dish decides to jump into a cozy bowl of soup. It’s packed with tender chicken, colorful bell peppers, and all those warm fajita spices that make your kitchen smell like heaven. Trust me when I say this soup is going to become your new go-to when you’re craving something comforting yet exciting. I’ve made this countless times for my family, and those empty bowls speak volumes – it’s THAT good!
Table of Contents
Why You’ll Love This Recipe
- All the fajita flavors you crave in a comforting, slurpable soup that warms you from the inside out
- Ready in just 30 minutes but tastes like it’s been simmering all day – perfect for busy weeknights!
- Endlessly customizable with your favorite toppings, making it a crowd-pleaser for the whole family
- Healthy yet hearty – packed with protein and veggies but still completely satisfying
Ingredients
For the Soup Base:
- Chicken breasts – The star of our fajita show, becoming tender and infused with all those amazing spices.
- Bell peppers – A colorful mix of red, yellow, and green for that authentic fajita feel and sweet flavor.
- Onion – Creates that aromatic foundation that every good soup needs.
- Garlic – Because a little (or a lot of) garlic makes everything better!
- Jalapeño – For just the right amount of heat; remove the seeds if you prefer things milder.
- Fire-roasted tomatoes – These bring a subtle smokiness that takes this soup to the next level.
- Chicken broth – The flavorful liquid that brings everything together.
- Lime juice – That fresh citrus zip that brightens all the flavors.
For the Fajita Seasoning:
- Chili powder – Adds depth and that signature fajita color.
- Cumin – Earthy, warm flavor that’s essential in Mexican cooking.
- Paprika – For a touch of sweetness and beautiful color.
- Oregano – That herbaceous note that balances all the spices.
- Salt and pepper – The basics that make everything else shine.
For Serving:
- Avocado – Creamy little chunks that cool things down.
- Cilantro – That fresh, distinctive flavor that divides dinner tables (it’s okay if you’re team soap – parsley works too!).
- Lime wedges – For an extra squeeze of brightness.
- Tortilla strips – Because every soup needs a little crunch!
- Sour cream – A cooling dollop on top is simply divine.
- Shredded cheese – Melty goodness that makes everything better.
The full ingredient list with measurements will be available in the recipe card below.
How to Make the Recipe
Prep the Ingredients:
- Slice your chicken breasts into thin strips, just like you would for fajitas. Season them generously with salt, pepper and half of your fajita seasoning mix.
- Slice those bell peppers and onions into thin strips – we want them to look just like they would on a sizzling fajita platter!
- Mince your garlic and jalapeño (remember to wash your hands afterward – we’ve all made the mistake of touching our eyes after chopping peppers!).
Cook the Chicken and Vegetables:
- In a large Dutch oven or soup pot, heat a tablespoon of olive oil over medium-high heat until it’s shimmering.
- Add your seasoned chicken strips and cook until they’re golden on the outside and no longer pink in the middle, about 5-6 minutes. Remove them to a plate and set aside.
- In the same pot (don’t clean it – all that flavor!), add another splash of olive oil if needed, then toss in your sliced onions and bell peppers.
- Sauté until they start to soften and get those lovely charred edges, about 5 minutes. Your kitchen will smell AMAZING at this point!
- Add the minced garlic and jalapeño, cooking for another minute until they’re fragrant and making your mouth water.
Bring It All Together:
- Sprinkle the remaining fajita seasoning over your veggies and stir to coat them evenly.
- Pour in the fire-roasted tomatoes with their juice and chicken broth, giving everything a good stir to combine.
- Bring the soup to a gentle boil, then reduce the heat and let it simmer for about 10 minutes so all those flavors can mingle and get friendly with each other.
- Return your cooked chicken to the pot, along with any accumulated juices (that’s pure gold!).
- Simmer for another 5 minutes to warm the chicken through and let it absorb some of that delicious broth.
- Just before serving, squeeze in the fresh lime juice and give it a taste – adjust salt, pepper, or lime as needed.
Serve It Up:
Ladle this gorgeous soup into bowls and let everyone customize with their favorite toppings. I love setting up a little “fajita soup bar” with all the fixings!
Pro Tips for Making the Recipe
- Don’t overcook the chicken in the first step – it will continue cooking when you add it back to the soup.
- Cut everything into similar sizes so it all cooks evenly and makes it easier to get a perfect bite.
- Make your own tortilla strips by cutting corn tortillas into thin strips, tossing with a little oil and salt, and baking at 375°F until crispy (about 10 minutes). They’re SO much better than store-bought!
- Taste as you go – especially after adding the lime juice. That fresh citrus can really transform the flavor.
- For a thicker soup, blend a cup of the finished soup and stir it back in, or add a can of rinsed and drained black beans for more substance.
How to Serve
This Fajita Chicken Soup was made for topping! Set out small bowls of diced avocado, sour cream, shredded cheese, chopped cilantro, lime wedges, and those crispy tortilla strips. Everyone can create their perfect bowl!
For a complete meal, serve with warm flour tortillas on the side for dipping – or go all out and make some simple quesadillas to serve alongside. A simple green salad with a lime vinaigrette would round things out beautifully.
And if you’re hosting a casual get-together, this soup pairs wonderfully with a pitcher of margaritas or some Mexican beer with lime wedges. Just saying!
Make Ahead and Storage
Make Ahead:
This soup actually gets BETTER after a day in the refrigerator! You can make the entire soup up to 2 days ahead, but I recommend adding the lime juice just before serving for the freshest flavor. You can also prep all your veggies and chicken the day before to make dinner assembly lightning-fast.
Storage:
- Refrigerator: Store cooled leftover soup in an airtight container for up to 4 days. The flavors will continue to develop, making those leftovers something to look forward to!
- Freezer: This soup freezes beautifully for up to 3 months. Let it cool completely before transferring to freezer-safe containers, leaving about an inch of headspace for expansion.
Reheating:
- Stovetop: Gently reheat in a saucepan over medium-low heat until hot, stirring occasionally.
- Microwave: Warm individual portions in 1-minute intervals, stirring between each, until heated through.
- If the soup thickens too much after refrigeration, simply add a splash of chicken broth when reheating.
FAQs
Can I use chicken thighs instead of chicken breasts?
Absolutely! In fact, I sometimes prefer chicken thighs for this soup. They tend to stay more tender and juicy, especially if you’re reheating leftovers. Just keep in mind that thighs take a tiny bit longer to cook through, so give them an extra minute or two in that first cooking step. The slightly richer flavor of thigh meat actually pairs beautifully with those fajita seasonings – it’s a win-win situation!
How can I make this soup spicier or milder?
This recipe is designed to be family-friendly with a gentle warmth, but you can easily dial the heat up or down! For a milder version, omit the jalapeño completely and use regular diced tomatoes instead of fire-roasted. If you’re looking to crank up the heat (my kind of people!), add an extra jalapeño with seeds, include a diced chipotle pepper in adobo sauce, or sprinkle in some cayenne pepper to taste. Remember, you can always add heat, but you can’t take it away, so start small and taste as you go.
Could I make this in a slow cooker?
This soup is practically MADE for the slow cooker! To adapt, season and brown the chicken as directed, then add it to your slow cooker along with all the remaining ingredients except the lime juice. Cook on low for 4-5 hours or high for 2-3 hours. Shred the chicken with two forks right in the slow cooker, add the lime juice, and serve with all your favorite toppings. It’s perfect for busy days when you want to come home to dinner already made!
Can I make this soup vegetarian?
You sure can, and it’s delicious! Simply omit the chicken and substitute vegetable broth for the chicken broth. To keep it hearty and protein-rich, add a can or two of black or pinto beans (rinsed and drained). For even more substance, throw in some diced zucchini or yellow squash along with the bell peppers, or add some corn kernels in the last few minutes of cooking. The fajita seasonings work just as beautifully with veggies as they do with chicken!
Fajita Chicken Soup
Equipment
- Dutch Oven or Large Pot
- Chef’s Knife
- Cutting board
- Ladle
Ingredients
For the Soup Base
- 1.5 lbs chicken breasts sliced into thin strips
- 1 red bell pepper thinly sliced
- 1 yellow bell pepper thinly sliced
- 1 green bell pepper thinly sliced
- 1 large onion thinly sliced
- 3 cloves garlic minced
- 1 jalapeño seeded and minced (optional)
- 1 can fire-roasted tomatoes with juice
- 5 cups chicken broth
- 1 tbsp lime juice freshly squeezed
For the Fajita Seasoning
- 1 tbsp chili powder
- 1 tsp cumin
- 1 tsp paprika
- 1 tsp oregano
- salt and black pepper to taste
For Serving
- avocado diced
- fresh cilantro chopped
- lime wedges
- tortilla strips store-bought or homemade
- sour cream
- shredded cheese cheddar or Mexican blend
Instructions
- In a large pot, heat oil over medium-high heat. Add chicken strips seasoned with salt, pepper, and half the fajita seasoning. Cook until browned, about 5-6 minutes. Remove and set aside.
- In the same pot, add a splash of oil if needed. Sauté sliced onions and bell peppers until slightly softened and charred, about 5 minutes.
- Add garlic and jalapeño; sauté 1 minute until fragrant.
- Add remaining fajita seasoning and stir to coat veggies.
- Pour in fire-roasted tomatoes (with juice) and chicken broth. Bring to a boil, reduce heat, and simmer 10 minutes.
- Return chicken to the pot along with juices. Simmer an additional 5 minutes.
- Stir in lime juice, taste, and adjust seasoning as needed.
- Ladle into bowls and serve with toppings of choice.