Chicken Fajita Soup – Cozy, Flavor-Packed Comfort

If you love sizzling fajitas and cozy soups, this is your happy place. Chicken Fajita Soup takes everything you enjoy about Tex-Mex flavors—tender chicken, sweet peppers, warm spices—and simmers it into a bowl you’ll want on repeat. It’s hearty without being heavy, bright without being fussy, and easy enough for a weeknight.

Top it with your favorite fixings, hand everyone a spoon, and dinner basically serves itself.

Chicken Fajita Soup - Cozy, Flavor-Packed Comfort

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings 6 servings

Ingredients

  

• Olive oil (2 tablespoons) for sautéing
• Chicken (1.25–1.5 pounds): boneless skinless breasts or thighs, cut into bite-size pieces
• Yellow onion (1 large), thinly sliced
• Bell peppers (3 total): a mix of red, yellow, and green, thinly sliced
• Garlic (3–4 cloves), minced
• Fajita seasoning (about 2 tablespoons), or use a mix of chili powder, cumin, smoked paprika, oregano, salt, and pepper
• Ground coriander (optional, 1/2 teaspoon) for brightness
• Chicken broth (5 cups), low-sodium preferred
• Crushed tomatoes (1 can, 14.5 ounces) or fire-roasted diced tomatoes
• Black beans (1 can, drained and rinsed)
• Corn kernels (1 cup), fresh, frozen, or canned
• Lime juice (1–2 limes) for finishing
• Fresh cilantro (1/4 cup), chopped
• Heavy cream or half-and-half (optional, 1/3 cup) for a creamy finish
• Salt and pepper to taste
• Toppings (optional but highly recommended): sliced avocado, shredded cheese, sour cream or Greek yogurt, tortilla strips, jalapeño, extra cilantro

Instructions

 

• Season the chicken: Pat the chicken dry and toss with 1 tablespoon of fajita seasoning, a pinch of salt, and pepper. This helps build flavor from the start.
• Sear the chicken: Heat 1 tablespoon of olive oil in a large pot over medium-high heat. Add chicken and cook until lightly browned and just cooked through, 4–6 minutes. Transfer to a plate.
• Sauté the veggies: Add the remaining oil to the pot. Add onions and bell peppers with a pinch of salt. Cook, stirring occasionally, until softened and slightly charred at the edges, about 6–8 minutes.
• Bloom the spices: Stir in garlic, remaining fajita seasoning, and coriander. Cook 30–60 seconds until fragrant. Don’t let the garlic burn.
• Build the soup base: Pour in chicken broth and crushed tomatoes. Scrape up any browned bits from the bottom of the pot for extra flavor.
• Add the mix-ins: Return chicken to the pot. Stir in black beans and corn. Bring to a gentle boil, then reduce heat and simmer 10–15 minutes to meld flavors.
• Finish with freshness: Stir in lime juice and cilantro. If using cream, add it now and warm through without boiling. Taste and adjust salt and pepper.
• Serve: Ladle into bowls and top with avocado, cheese, sour cream, tortilla strips, and sliced jalapeño as you like. A squeeze of extra lime is great here.

What Makes This Recipe So Good

• All the fajita flavor, none of the fuss: You get smoky spices, seared peppers, and juicy chicken in one pot with minimal effort.
• Great texture and body: A simple blend of broth, crushed tomatoes, and a touch of cream (optional) makes it rich and satisfying.
• Customizable heat: Keep it mild for the whole family or turn up the spice with chipotle or jalapeño.
• Budget-friendly and pantry-ready: Uses staples like canned tomatoes, beans, and broth, plus a few fresh veggies.
• Perfect for meal prep: It reheats well and even tastes better the next day.

What You’ll Need

• Olive oil (2 tablespoons) for sautéing
• Chicken (1.25–1.5 pounds): boneless skinless breasts or thighs, cut into bite-size pieces
• Yellow onion (1 large), thinly sliced
• Bell peppers (3 total): a mix of red, yellow, and green, thinly sliced
• Garlic (3–4 cloves), minced
• Fajita seasoning (about 2 tablespoons), or use a mix of chili powder, cumin, smoked paprika, oregano, salt, and pepper
• Ground coriander (optional, 1/2 teaspoon) for brightness
• Chicken broth (5 cups), low-sodium preferred
• Crushed tomatoes (1 can, 14.5 ounces) or fire-roasted diced tomatoes
• Black beans (1 can, drained and rinsed)
• Corn kernels (1 cup), fresh, frozen, or canned
• Lime juice (1–2 limes) for finishing
• Fresh cilantro (1/4 cup), chopped
• Heavy cream or half-and-half (optional, 1/3 cup) for a creamy finish
• Salt and pepper to taste
• Toppings (optional but highly recommended): sliced avocado, shredded cheese, sour cream or Greek yogurt, tortilla strips, jalapeño, extra cilantro

How to Make It

1. Season the chicken: Pat the chicken dry and toss with 1 tablespoon of fajita seasoning, a pinch of salt, and pepper. This helps build flavor from the start.
2. Sear the chicken: Heat 1 tablespoon of olive oil in a large pot over medium-high heat. Add chicken and cook until lightly browned and just cooked through, 4–6 minutes.

   Transfer to a plate.

3. Sauté the veggies: Add the remaining oil to the pot. Add onions and bell peppers with a pinch of salt. Cook, stirring occasionally, until softened and slightly charred at the edges, about 6–8 minutes.
4. Bloom the spices: Stir in garlic, remaining fajita seasoning, and coriander.

   Cook 30–60 seconds until fragrant. Don’t let the garlic burn.

5. Build the soup base: Pour in chicken broth and crushed tomatoes. Scrape up any browned bits from the bottom of the pot for extra flavor.
6. Add the mix-ins: Return chicken to the pot.

   Stir in black beans and corn. Bring to a gentle boil, then reduce heat and simmer 10–15 minutes to meld flavors.

7. Finish with freshness: Stir in lime juice and cilantro. If using cream, add it now and warm through without boiling.

   Taste and adjust salt and pepper.

8. Serve: Ladle into bowls and top with avocado, cheese, sour cream, tortilla strips, and sliced jalapeño as you like. A squeeze of extra lime is great here.

Storage Instructions

• Refrigerator: Store in an airtight container for 4 days. Keep toppings separate for best texture.
• Freezer: Freeze in portions for up to 3 months.

  Skip the cream before freezing; add it after reheating.

• Reheating: Warm on the stovetop over medium heat, stirring occasionally, until hot. If it thickens in the fridge, loosen with a splash of broth or water.

Health Benefits

• Lean protein: Chicken provides essential amino acids to support muscle repair and satiety.
• Colorful veggies: Bell peppers and tomatoes deliver vitamin C, antioxidants, and fiber for immune support and digestion.
• Fiber from beans: Black beans add plant-based protein and fiber, which help with blood sugar balance and fullness.
• Customizable richness: Keep it dairy-free and light, or add a small amount of cream for comfort without going overboard.
• Lower sodium option: Using low-sodium broth and seasoning your own spices gives you control over salt.

Pitfalls to Watch Out For

• Overcooking the chicken: Sear it until just done, then simmer gently. Boiling too hard can make it tough.
• Watery flavor: Taste and adjust salt, acid (lime), and spices at the end.

  A pinch more salt or squeeze of lime often fixes blandness.

• Burning the garlic: Add garlic after the peppers soften and cook it briefly. Bitter garlic can throw off the whole pot.
• Too spicy for kids: Keep heat moderate in the pot. Add jalapeño or hot sauce to individual bowls.
• Freezing with dairy: Cream can separate when frozen.

  Freeze the soup without cream and add it after reheating.

Recipe Variations

• Instant Pot: Sauté onions, peppers, and spices on Sauté mode. Add chicken, tomatoes, broth, beans, and corn. Pressure cook 8 minutes, quick release, then finish with lime, cilantro, and cream if using.
• Slow Cooker: Add all ingredients except lime, cilantro, and cream.

  Cook on Low 6–7 hours or High 3–4 hours. Stir in lime, cilantro, and cream at the end.

• Creamy Southwest: Add 4 ounces of softened cream cheese instead of heavy cream for a velvety finish.
• Chipotle-kissed: Add 1–2 teaspoons of chopped chipotle in adobo for smoky heat.
• Low-carb: Skip the beans and corn. Add extra peppers, zucchini, or cauliflower rice.
• Vegetarian: Swap chicken for two cans of pinto or additional black beans and use vegetable broth.
• Rotisserie shortcut: Stir in shredded rotisserie chicken during the last 5 minutes of simmering.
• Tortilla-thickened: Stir in a handful of crushed tortilla chips or a corn tortilla torn into pieces to thicken as it simmers.

Can I use pre-cooked chicken?

Yes.

Add 3–4 cups of shredded rotisserie or leftover cooked chicken during the last few minutes of simmering to warm through without drying it out.

How do I make it dairy-free?

Skip the cream and use a splash of coconut milk or leave it out entirely. The soup is still rich thanks to the tomatoes, beans, and spices.

What if I don’t have fajita seasoning?

Use 1.5 teaspoons chili powder, 1 teaspoon cumin, 1 teaspoon smoked paprika, 1/2 teaspoon oregano, 1/2 teaspoon garlic powder, and salt and pepper to taste.

Is this spicy?

It’s naturally mild to medium depending on your seasoning. For more heat, add jalapeño, chipotle, or a pinch of cayenne, and adjust to your taste.

Can I thicken the soup?

Yes.

Simmer uncovered a few extra minutes, stir in a slurry of 1 teaspoon cornstarch and 2 teaspoons water, or add a handful of crushed tortilla chips.

In Conclusion

Chicken Fajita Soup is the best kind of weeknight win: big flavor, simple steps, and a pile of tasty toppings to make each bowl your own. With its flexible spice level and easy meal prep, it’s a recipe you’ll come back to again and again. Keep the ingredients on hand, squeeze in that lime, and enjoy a warm, colorful bowl any night of the week.