Chicken Fajita Soup –: Smoky, Zesty, and Soul-Warming
Everything you love about chicken fajitas—now in a cozy, slurpable bowl. This chicken fajita soup is packed with tender chicken, colorful peppers, bold spices, and a rich, zesty broth. It’s fast, flavorful, and hits the perfect balance of comfort and spice.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 6 1x
Ingredients
1 tablespoon olive oil
1 pound boneless, skinless chicken breasts or thighs, diced
1 onion, diced
1 red bell pepper, sliced
1 green bell pepper, sliced
3 cloves garlic, minced
1 teaspoon chili powder
1 teaspoon cumin
1 teaspoon smoked paprika
½ teaspoon oregano
1 (14.5 oz) can diced tomatoes
4 cups chicken broth
1 cup corn (frozen or canned)
1 cup black beans, rinsed and drained
Salt and pepper, to taste
Optional toppings: shredded cheese, sour cream, avocado, tortilla strips, lime wedges
Instructions
Heat olive oil in a large pot over medium heat. Add chicken, season with salt and pepper, and cook until lightly browned. Remove and set aside.
In the same pot, sauté onion and peppers until softened, about 5–6 minutes. Add garlic and cook another 30 seconds.
Stir in chili powder, cumin, paprika, and oregano. Toast spices for 1 minute.
Add diced tomatoes, chicken broth, corn, black beans, and the cooked chicken.
Bring to a boil, then reduce heat and simmer for 15–20 minutes until flavors meld.
Taste and adjust seasoning. Serve hot with your favorite toppings.
Nutrition
- Calories: 320 per serving
- Fat: 14g
- Carbohydrates: 20g
- Protein: 28g