Chicken Fajita Soup – it’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

4.93 from 13 votes Review Recipe

Chicken Fajita Soup

Chicken fajitas in soup form! This is such a filling and flavorful soup and you’ll love these tasty Tex-Mex flavors. It’s loaded with chicken, rice, black beans and veggies.

Servings: 7

Prep15 minutesCook30 minutesReady in: 45 minutes

Ingredients1 cup dry long-grain white rice2 bell peppers, chopped into 1/2-inch pieces (3 cups)2 cups chopped yellow onion (2 small)4 cloves garlic, minced1 Tbsp olive oil5 1/2 cups low-sodium chicken broth1 (14.5 oz) can fire roasted diced tomatoes4 tsp chili powder1 Tbsp ancho chili powder1 1/2 tsp ground cumin1 1/2 tsp paprika3/4 tsp oreganoSalt and freshly ground black pepper1 lb boneless skinless chicken breast, pounded evenly with flat side of meat mallet to 1/2-inch thickness1 (14.5 oz) can black beans, drained and rinsed1/3 cup chopped cilantro2 Tbsp fresh lime juiceMexican cheese blend and sour cream for serving (optional)

InstructionsPrepare 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.

NotesIf you don’t plan on serving the whole pot of soup right away, don’t add the rice. It will being to absorb the broth as it rests so just add the rice to each serving.

Nutrition Facts Chicken Fajita Soup

	Amount Per Serving

Calories 328 Calories from Fat 45

% Daily Value*

Fat 5g8%Saturated Fat 1g6%Cholesterol 41mg14%Sodium 414mg18%Potassium 827mg24%Carbohydrates 44g15%Fiber 7g29%Sugar 5g6%Protein 24g48% Vitamin A 2410IU48%Vitamin C 52.2mg63%Calcium 87mg9%Iron 3.4mg19% * Percent Daily Values are based on a 2000 calorie diet.

Nutrition values are estimates only. See full disclaimer here.

Course: SoupCuisine: Tex-MexKeyword: Soup Author: Jaclyn

4.93 from 13 votes

Review Recipe

Nutrition Facts Chicken Fajita Soup

	Amount Per Serving

Calories 328 Calories from Fat 45

% Daily Value*

Fat 5g8%Saturated Fat 1g6%Cholesterol 41mg14%Sodium 414mg18%Potassium 827mg24%Carbohydrates 44g15%Fiber 7g29%Sugar 5g6%Protein 24g48% Vitamin A 2410IU48%Vitamin C 52.2mg63%Calcium 87mg9%Iron 3.4mg19% * Percent Daily Values are based on a 2000 calorie diet.

Nutrition values are estimates only. See full disclaimer here.

Nutrition Facts

Chicken Fajita Soup

	Amount Per Serving

Calories 328 Calories from Fat 45

% Daily Value*

Fat 5g8%

Saturated Fat 1g6%

Cholesterol 41mg14%

Sodium 414mg18%

Potassium 827mg24%

Carbohydrates 44g15%

Fiber 7g29%

Sugar 5g6%

Protein 24g48%

Vitamin A 2410IU48%

Vitamin C 52.2mg63%

Calcium 87mg9%

Iron 3.4mg19%

  • Percent Daily Values are based on a 2000 calorie diet.

Course: SoupCuisine: Tex-MexKeyword: Soup

Author: Jaclyn