Chicken Fajita Soup
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Chicken Fajita Soup – i t’s loaded with chicken, rice, black beans and veggies making it perfectly hearty and filling.
All the classic Tex-Mex flavors of fajitas in soup form! Who could resist?
Chicken Fajita Soup Recipe
Yet one more thing I had to try in soup form, because it is fall after all! I’ve always loved chicken fajitas and I love soup just as much so the two are just meant to come together right?
I’ve already made this soup twice in two weeks! It’s easy to make and it’s packed with all the flavors of classic chicken fajitas. To keep it hearty and filling I decided to add rice and black bean, and I personally like tomatoes on my fajitas (I make my fajitas more like a taco and load on the toppings) so you’ll also find the tomatoes here.
And I went with the fire roasted to help gives this soup that classic charred fajita flavor.
How to Make Chicken Fajita Soup
- Cook rice as directed on package.
- In a pot saute veggies.
- Add in broth, tomatoes, and seasonings.
- Add chicken and bring to a boil then reduce heat and simmer to cook through.
- Slice chicken, return to soup along with rice, black beans, cilantro and lime.
Easy as can be!
Can I Make it in a Crock Pot?
Yes you could also cook this Chicken fajita soup in the crock pot. To do so:
- Saute the onion and garlic first.
- Add to slow cooker with other ingredients up to and including chicken.
- Cook on low heat about 5 hours.
- Shred chicken, return to soup along with black beans, cooked rice, cilantro and lime.
Tips
Every now and then I’ll get a comment on some of my recipes that have 1 – 2 Tbsp of chili powder in them with people saying it was too spicy. If you aren’t used to chili powder you may find this chicken fajita soup a little spicy (also be sure not to buy hot chili powder).
This soup wasn’t too spicy for my mom or kids who don’t like spicy foods, so hopefully it’s not for any of you.
And as a side note, I used 2/3 of a yellow, red and green bell pepper instead of just using 2. Only for more color but I didn’t want to confuse anyone so I’d just thought I’d throw it out there.
More Soup Recipes You’ll Love!
- Slow Cooker Chili
- Grilled Chicken Tortilla Soup
- Mexican Vegetable Soup
- Creamy Mexican Corn Chowder
- Chicken Enchilada Soup
- Taco Soup
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Chicken Fajita Soup
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Ingredients
- 1 cup dry long-grain white rice
- 2 bell peppers, chopped into 1/2-inch pieces (3 cups)
- 2 cups chopped yellow onion (2 small)
- 4 cloves garlic, minced
- 1 Tbsp olive oil
- 5 1/2 cups low-sodium chicken broth
- 1 (14.5 oz) can fire roasted diced tomatoes
- 4 tsp chili powder
- 1 Tbsp ancho chili powder
- 1 1/2 tsp ground cumin
- 1 1/2 tsp paprika
- 3/4 tsp oregano
- Salt and freshly ground black pepper
- 1 lb boneless skinless chicken breast, pounded evenly with flat side of meat mallet to 1/2-inch thickness
- 1 (14.5 oz) can black beans, drained and rinsed
- 1/3 cup chopped cilantro
- 2 Tbsp fresh lime juice
- Mexican cheese blend and sour cream for serving (optional)
Instructions
- Prepare rice according to directions listed on package.
- Meanwhile, heat olive oil in a large pot over medium-high heat. Add bell peppers and onion and saute 3 minutes then add garlic and saute 1 minute longer.
- Pour in chicken broth and diced tomatoes. Stir in chili powder, ancho chili powder, cumin, paprika, oregano and season with salt and pepper to taste.
- Add chicken and bring to a light boil. Reduce heat to medium-low, cover and simmer until chicken has cooked through (chicken should register 165 degrees in center on an instant read thermometer), about 10 - 15 minutes.
- Transfer chicken to a cutting board (while continuing to cook soup mixture to soften veggies) and let chicken rest 5 minutes, then cut into small strips.
- Return chicken to soup, stir in cooked rice (see notes), black beans, cilantro and lime juice. Serve warm with cheese and sour cream if desired.
Notes
Categorized:
- Mexican and Southwestern
- Soups
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- Melissa Ross My family absolutely love this soup!! January 11, 2026 Reply
- Robin Lockwood What is the serving size for this recipe? June 14, 2024 Reply
- Cheryl This is such a a good soup! I’ll be making it again! February 1, 2024 Reply
- Fiona Killer soup! My husband asked me to make much more often. So so delicious November 20, 2022 Reply
- Bernie LeVeque Would be a 5-star recipe if you used chicken thighs. Don’t mind the spice haters, some people think mayo is too spicy. August 31, 2022 Reply
- Paula Delicious and balanced. August 29, 2022 Reply
- Elise Elliott My husband and I loved this. I left the rice out to reduce the carbs and still fantastic! November 29, 2021 Reply
- Jackson Cougar So delicious! Used Italian-style canned diced tomatoes and pinot beans in lieu of fire roasted tomatoes and black beans as I didn’t have those in my pantry. Turned out great! This recipe is definitely going in my fall/winter rotation. November 10, 2021 Reply
Chicken Fajita Soup
Ingredients
- 1 cup dry long-grain white rice
- 2 bell peppers, chopped into 1/2-inch pieces (3 cups)
- 2 cups chopped yellow onion (2 small)
- 4 cloves garlic, minced
- 1 Tbsp olive oil
- 5 1/2 cups low-sodium chicken broth
- 1 (14.5 oz) can fire roasted diced tomatoes
- 4 tsp chili powder
- 1 Tbsp ancho chili powder
- 1 1/2 tsp ground cumin
- 1 1/2 tsp paprika
- 3/4 tsp oregano
- Salt and freshly ground black pepper
- 1 lb boneless skinless chicken breast, pounded evenly with flat side of meat mallet to 1/2-inch thickness
- 1 (14.5 oz) can black beans, drained and rinsed
- 1/3 cup chopped cilantro
- 2 Tbsp fresh lime juice
- Mexican cheese blend and sour cream for serving (optional)
Instructions
- Prepare rice according to directions listed on package.
- Meanwhile, heat olive oil in a large pot over medium-high heat. Add bell peppers and onion and saute 3 minutes then add garlic and saute 1 minute longer.
- Pour in chicken broth and diced tomatoes. Stir in chili powder, ancho chili powder, cumin, paprika, oregano and season with salt and pepper to taste.
- Add chicken and bring to a light boil. Reduce heat to medium-low, cover and simmer until chicken has cooked through (chicken should register 165 degrees in center on an instant read thermometer), about 10 - 15 minutes.
- Transfer chicken to a cutting board (while continuing to cook soup mixture to soften veggies) and let chicken rest 5 minutes, then cut into small strips.
- Return chicken to soup, stir in cooked rice (see notes), black beans, cilantro and lime juice. Serve warm with cheese and sour cream if desired.
Notes
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