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Chicken Fajita Soup - Cozy, Flavor-Packed Comfort

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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Ingredients Method

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

Method
 

  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.