Chicken Fajita Soup Recipe

Introduction

Chicken Fajita Soup is a flavorful and comforting dish that combines the vibrant tastes of fajita spices with the warmth of a hearty soup. It’s easy to make and perfect for busy weeknights or cozy dinners.

Ingredients

• 2 tablespoons olive oil
• 1 cup chopped onion
• 2 cups chopped bell pepper
• 1 jalapeño, seeded and diced
• 3 garlic cloves, minced
• 1 tablespoon chili powder
• 2 teaspoons paprika
• 2 teaspoons cumin
• 2 teaspoons garlic powder
• 2 teaspoons onion powder
• 1 teaspoon salt
• 2 pounds chicken breast
• 1 (10 ounce) can tomatoes with green chilis, undrained
• 32 ounces chicken broth
• 1.5 tablespoons chipotle adobo sauce
• 2 tablespoons lime juice (start with half a lime and taste test)

Instructions

1. Step 1: In a pot over medium-high heat, add the olive oil. Toss in the chopped onion, bell pepper, and diced jalapeño. Sauté until the vegetables are softened, about 5 minutes.
2. Step 2: Add the minced garlic and all the seasonings: chili powder, paprika, cumin, garlic powder, onion powder, and salt. Cook for about 1-2 minutes until the garlic is fragrant.
3. Step 3: Place the chicken breasts into the pot along with the canned tomatoes with green chilis, chicken broth, chipotle adobo sauce, and juice from half the lime. Stir to combine, then bring to a simmer. Let simmer for 30 minutes to cook the chicken thoroughly and meld the flavors.
4. Step 4: Remove the chicken breasts from the soup and shred them using two forks. Return the shredded chicken to the pot, stir well, and serve warm.

Tips & Variations

• For extra heat, leave the seeds in the jalapeño or add a pinch of cayenne pepper.
• Use rotisserie chicken for a quicker option, adding it at the end just to warm through.
• Top the soup with fresh cilantro, shredded cheese, or avocado slices for added texture and flavor.
• If you prefer a thicker soup, mash some of the vegetables or add a few crushed tortilla chips before serving.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat or in the microwave until warmed through. This soup also freezes well—freeze in portions for up to 3 months and thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken thighs instead of chicken breasts?

Yes, boneless skinless chicken thighs work great and will add a bit more flavor and tenderness. Adjust cooking time as needed until the chicken is fully cooked.

What can I substitute for chipotle adobo sauce?

If you don’t have chipotle adobo, you can substitute with smoked paprika and a small amount of hot sauce for smoky heat. Start with a teaspoon of each and adjust to taste.

Chicken Fajita Soup Recipe

Print Recipe

★★★★★

4.6 from 119 reviews

Chicken Fajita Soup is a vibrant and flavorful dish combining tender chicken breast, sautéed vegetables, and a blend of southwestern spices all simmered together in a savory broth. This comforting soup offers the zesty taste of fajitas in a warm, hearty bowl, perfect for an easy weeknight meal or casual gathering.

• Author: zara
• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 50 minutes
• Yield: 6 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: Mexican

Ingredients

Scale 1x2x3x

Vegetables & Aromatics

• 1 cup chopped onion
• 2 cups chopped bell pepper
• 1 jalapeño, seeded and diced
• 3 garlic cloves, minced

Spices & Seasonings

• 1 tablespoon chili powder
• 2 teaspoons paprika
• 2 teaspoons cumin
• 2 teaspoons garlic powder
• 2 teaspoons onion powder
• 1 teaspoon salt
• 1.5 tablespoon chipotle adobo sauce

Proteins

• 2 pounds chicken breast

Liquids

• 2 tablespoons olive oil
• 1 (10 ounce) can tomatoes with green chilis, undrained
• 32 ounces chicken broth
• 2 tablespoons lime juice (start with juice of half a lime and adjust to taste)

Instructions

1. Sauté the Vegetables: Heat 2 tablespoons of olive oil in a pot over medium-high heat. Add the chopped onion, bell peppers, and diced jalapeño. Cook while stirring occasionally until the vegetables are softened, about 5-7 minutes.
2. Add Garlic and Spices: Stir in the minced garlic along with chili powder, paprika, cumin, garlic powder, onion powder, and salt. Cook for 1-2 minutes until the garlic is fragrant and the spices are well combined with the vegetables.
3. Simmer the Soup: Place the chicken breasts into the pot. Add the undrained can of tomatoes with green chilis, chicken broth, chipotle adobo sauce, and lime juice from half a lime. Stir everything together and bring the mixture to a simmer. Reduce heat to maintain a gentle simmer and cook for 30 minutes, allowing the chicken to cook through and flavors to meld.
4. Shred Chicken and Serve: Remove the chicken breasts from the pot onto a plate. Shred them using two forks, then return the shredded chicken to the soup. Stir well and serve hot, garnished as desired.

Notes

• You can adjust the heat level by adding more or less jalapeño and chipotle adobo sauce.
• For thicker soup, simmer uncovered longer or add masa harina or cornmeal as a thickener.
• Serve with toppings like shredded cheese, sour cream, sliced avocado, fresh cilantro, or tortilla strips for extra flavor and texture.
• Leftovers keep well refrigerated for 3-4 days or can be frozen for up to 3 months.
• Use bone-in chicken breasts for extra flavor; just increase simmering time accordingly.

Keywords: Chicken Fajita Soup, Mexican Soup, Chicken Soup, Easy Soup Recipe, Spicy Soup, Healthy Dinner