Chicken Fajita Soup

This simple recipe for chicken fajita soup has all your favorite fajita flavors in a cozy and cozy soup. It is healthy and full of kindness.

I love how easy this soup is and that it only contains a handful of ingredients. It is also quite versatile. You can add other ingredients such as frozen or canned corn or even extra vegetables in the refrigerator that need to be used. Or add some rice (just remember to stir it often so it doesn't cement at the bottom of the pan!).

I was in Arizona recently and really wanted to order the fajita at this Mexican restaurant we went to several times. Instead, I found their Ribeye tacos. Oh my gosh. Then we went there a second time a couple of days later and I had a ribeye taxi again. We returned home and I still craved Fajita. It was cold AF outside and since I'm in soup mode for the foreseeable future, the idea of ​​Fajita soup came to my mind.

This soup is definitely one for the pepper lovers. I used three white peppers (one red, one yellow and one green - don't hesitate to use whatever you prefer) and for a good measure I added a small cube of green chilies (soft).

I usually make my own taco spice for my recipes by throwing a few different spices together, but I decided to use a pack of spice-bought spices from the store instead of using the individual spices for this soup recipe. It just seemed easier in this case, and the cornstarch in it helps to give the soup a slightly denser texture that really works. I used the Old El Paso brand, if you're wondering.

This is basically a skinny chicken fajita soup. I've never added any cheese or cream inside and you can keep it light enough for how you eat.

How To Make Chicken Fajita Soup

1. Fry the onion in your soup bowl. Meanwhile, prepare other ingredients;
2. Add pepper and garlic, followed by tomatoes, broth, beans, green chili, fajita spices and chicken;
3. Boil the soup for about 15 minutes;
4. Remove from chicken and chop / chop, then add to soup again;
5. Serve the dishes with your favorite oils and garnish!
6. (full items and instructions are on the recipe card below)

Fajita Soup Garnish Ideas:

1. A mixture of cheddar or Tex-Mex shredded cheese
2. Sour cream or plain Greek yogurt
3. Cilantro
4. Crushed tortilla chips or tortilla strips
5. Lime threads

... or skip the oils completely.

Ingredients:

1 medium onion chopped

1 tablespoon olive oil

3 bell peppers chopped

3 cloves garlic minced

1 (28 fluid ounce) can fire-roasted diced tomatoes with juices

4 cups chicken broth

1 (14 fluid ounce) can black beans drained

1 (4 fluid ounce) can diced green chilies with juices

1 (1 ounce) packet fajita seasoning (I used Old El Paso)

6 chicken thighs

Salt & pepper to taste

Serve with (optional): chopped cilantro, Tex Mex cheese blend, lime juice, sour cream/plain Greek yogurt, tortilla strips, etc.

Instructions:

Add the oil and onion to a large soup pot over medium-high heat. Sauté the onion for about 7 minutes or until it's lightly browned (that adds more flavor to the soup).

Meanwhile, I like to chop the peppers.

Add the peppers and garlic to the pot and give it a stir. Cook for about a minute.

Add in the diced tomatoes, chicken broth, beans, green chilies, fajita seasoning, and chicken thighs. Increase the heat to high and bring it to a boil. Once it's boiling, reduce the heat and simmer the soup for about 15 minutes.

Take the chicken out of the pot and cut it up or shred it with two forks, then add it back into the soup. Season the soup with salt & pepper as needed. Serve soup as-is or add your favorite toppings.