Chicken Fajita Soup combines the bold, smoky flavours of chicken fajitas into a comforting, warming bowl. This hearty soup is loaded with bell peppers, onions, black beans and corn, all seasoned with a homemade fajita spice blend. It cooks in one pot and is ready in about 45 minutes, making it an excellent weeknight dinner that still feels special.
This recipe was originally published in February 2019 and has been updated with clarified instructions and new photos.
When the weather turns cool, a generous bowl of soup is hard to beat. This Chicken Fajita Soup brings the same bright, spicy notes you love in fajitas—lime, smoky paprika, cumin and a touch of cayenne—into a broth-based soup that’s filling without being heavy. No special equipment is required: a large pot or a Dutch oven is all you need.
Serve the soup with classic fajita toppings such as avocado or sour cream, a sprinkle of fresh cilantro and a squeeze of lime. Crunchy tortilla or pita chips make a great accompaniment if you want extra texture.
Why you’ll love this recipe
- Fast and simple: ready in about 45 minutes, including prep.
- Flexible protein: use boneless skinless chicken thighs or breasts, rotisserie chicken, or make it vegetarian with extra beans and vegetable broth.
- Customizable: swap peppers, beans or add cooked rice or quinoa to suit your tastes.
Details on a few ingredients
- Chicken: The recipe calls for 1.5 pounds of boneless, skinless chicken (thighs or breasts). Thighs add extra richness, while breasts give a leaner result. Shred or cube the cooked meat before adding it back to the soup.
- Peppers: A mix of red and yellow bell peppers is used here for colour and sweetness, but any combination of bell peppers, including green or orange, will work.
- Onions: Yellow onion provides a savory base; red onion lends a slightly sweeter, brighter flavor if you prefer.
- Chicken broth: Use store-bought or homemade broth. Choosing a no-salt-added broth allows you to control final seasoning.
- Fajita seasoning: A homemade blend of chili powder, smoked paprika, cumin, garlic powder, onion powder, a pinch of cayenne and salt creates a balanced, smoky spice profile.
How to make chicken fajita soup
Preheat the oven to 350°F (175°C).
Mix the spices together to make the fajita seasoning. Reserve half the mix for the chicken and half for the vegetables and soup base.
Coat the chicken with half of the seasoning. Heat 1 tablespoon of oil in an oven-safe Dutch oven or pot over medium heat and brown the chicken 2–3 minutes per side. Depending on your pot size, you may need to brown the chicken in two batches.
Pour 3–4 tablespoons of broth into the bottom of the pot, just enough to cover the base. Cover and transfer the pot to the oven; roast the chicken for 15–20 minutes or until cooked through. Remove the chicken to a cutting board, let rest for 5 minutes, then cube or shred it.
Return the pot to the stovetop. Add the chopped peppers, onions and the remaining fajita seasoning, and sauté over medium heat until they begin to soften, about 3–5 minutes.
Add the drained black beans, drained corn, diced tomatoes (with their juices), the remaining chicken broth and the cooked chicken. Stir to combine, bring to a gentle boil, then reduce heat and simmer for about 5 minutes to marry the flavors. Avoid overcooking so the peppers and onions keep some texture.
Taste and adjust the salt as needed. Serve hot with your preferred toppings.
Topping options
- Guacamole or sliced avocado
- Queso, chipotle dip or sour cream
- Chopped cilantro
- Tortilla or pita chips for crunch
- Fresh jalapeño slices, lime wedges and shredded cheese
Recipe substitutions
- Swap black beans for white beans, kidney beans or chickpeas.
- Use shredded rotisserie chicken to save time; toss with half the fajita seasoning before adding to the soup.
- Add jalapeño for extra heat, or use any mix of bell peppers.
- Replace chicken broth with vegetable broth to make the soup vegetarian.
Frequently asked questions
Can bone-in chicken be used?
Yes. Bone-in chicken can add extra flavor but will require a longer cooking time. Remove skin before cooking if you want less fat in the soup.
Can this be made vegetarian?
Yes. Omit the chicken, use vegetable broth and increase the beans, or add cooked rice or quinoa to bulk up the soup.
Is browning the chicken necessary?
Browning the chicken adds a depth of flavor and only takes a few minutes per side, so it’s recommended.
Can I use store-bought fajita seasoning?
Store-bought seasoning will work, but keep in mind those blends are often saltier. Start with less and adjust to taste.
Storage and reheating
Store leftovers in an airtight container in the refrigerator for 3–4 days, or freeze for up to 3 months. To freeze, cool the soup completely and leave room at the top of the container for expansion. Thaw overnight in the refrigerator before reheating on the stovetop or in the microwave.
Recipe tips
- Use 1.5 pounds of boneless, skinless chicken—about 8 small thighs or 3 large breasts.
- If you don’t have an oven-safe pot, brown the chicken in the pot and finish roasting in a separate oven-safe dish.
- A 5-quart Dutch oven or larger will comfortably hold all ingredients.
- For even browning, sear chicken in batches rather than overcrowding the pan.
- Add cooked rice or quinoa at the end to make the soup heartier—avoid adding uncooked grains directly to the soup unless you increase cooking time and liquid.
- Roughly chop peppers and onions so they retain some texture after simmering.
- Adjust spice level by using less or more fajita seasoning, and reduce cayenne for a milder result.
More soup recipes
- Bone Broth French Onion Soup
- Roasted Sweet Potato and Carrot Soup
- Roasted Red Pepper and Butternut Squash Soup
- Golden Beet Soup with Carrot and Ginger
- Roasted Pear and Parsnip Soup
Recipe
Chicken Fajita Soup
This Chicken Fajita Soup brings fajita flavours to a bowl: smoky, spicy and bright. One-pot, about 45 minutes, serves 6.
Fajita seasoning
- 1 tablespoon chili powder
- 1 teaspoon smoked paprika
- 1 teaspoon cumin
- 1/2 teaspoon garlic powder
- 1/2 teaspoon kosher salt (adjust to taste)
- 1/4 teaspoon onion powder
- 1/8 teaspoon ground cayenne pepper
For the soup
- 1.5 pounds boneless, skinless chicken thighs or breasts
- 1 tablespoon extra virgin olive oil
- 1 red bell pepper, chopped
- 1 yellow bell pepper, chopped
- 2 small yellow onions, chopped
- 1 can (796 ml) no-salt-added diced tomatoes with juices
- 1 can (540 ml) no-salt-added black beans, drained and rinsed
- 1 can (341 ml) no-salt-added whole kernel corn, drained
- 4 cups no-salt-added chicken broth
Instructions
- Preheat oven to 350°F (175°C).
- Mix the fajita seasoning. Reserve half for the chicken and half for the vegetables.
- Coat the chicken with half the seasoning. Heat oil in an oven-safe pot and brown chicken 2–3 minutes per side.
- Add 3–4 tablespoons of broth to the pot, cover and roast in the oven 15–20 minutes, or until cooked through. Remove and rest, then cube or shred.
- Sauté peppers and onions with the remaining seasoning until they begin to soften, about 3–5 minutes.
- Add tomatoes, beans, corn, remaining broth and the cooked chicken. Stir, bring to a gentle boil, then simmer for 5 minutes.
- Taste and adjust salt. Serve with toppings of your choice.
Notes
- Use an oven-safe pot or transfer browned chicken to a baking dish to finish in the oven.
- Choose no-salt-added canned goods to better control final seasoning.
- To reduce spice, use less fajita seasoning or omit cayenne.
- Swap beans and peppers as desired, and use rotisserie chicken to shorten prep time.
Nutrition Facts (per serving, approximate)
Calories: 313 | Carbohydrates: 28 g | Protein: 32 g | Fat: 9 g | Fiber: 8 g
Nutrition is an estimate and will vary with substitutions and brands used.
If you make this Chicken Fajita Soup, leave a comment to share how it turned out and any variations you enjoyed.