No one complains when fajitas are on the menu, and this chicken fajita soup brings that same sizzle to a bowl. It’s bright, smoky, and full of tender chicken, peppers, and sweet onions with a creamy, tangy finish. You get all the Tex-Mex flavor you love without the fuss of sizzling skillets.
It’s simple enough for a weeknight, hearty enough for company, and made with ingredients you probably already have. Grab a pot, turn up the heat, and let the kitchen smell amazing.
Table of Contents
What Makes This Special
This isn’t just “chicken soup with peppers.” It leans into classic fajita flavors—smoked paprika, cumin, chili powder, lime, and a hint of char from searing the chicken and veggies. The broth is rich but not heavy, and you can adjust the creaminess to suit your taste.
- Big, bold flavor: Toasting the spices in the pot wakes them up and gives the soup real depth.
- Flexible and forgiving: Swap in rotisserie chicken, use fresh or canned corn, and choose your heat level.
- One pot, minimal mess: Sear, simmer, and serve—all in the same pot.
- Perfect for toppings: Think avocado, cilantro, crushed tortilla chips, or a dollop of sour cream.
What You’ll Need
- Chicken: 1.5 pounds boneless, skinless chicken breasts or thighs (thighs stay extra tender)
- Bell peppers: 2–3, mixed colors, sliced into thin strips
- Onion: 1 large yellow or white onion, thinly sliced
- Garlic: 3–4 cloves, minced
- Tomatoes: 1 (14.5-ounce) can fire-roasted diced tomatoes
- Corn: 1 cup frozen or canned (drained)
- Black beans: 1 (15-ounce) can, rinsed and drained (optional but hearty)
- Chicken broth: 6 cups, low-sodium
- Spices: 2 teaspoons chili powder, 1 teaspoon ground cumin, 1 teaspoon smoked paprika, 1/2 teaspoon dried oregano
- Heat: 1/4 to 1/2 teaspoon chipotle chili powder or cayenne (optional)
- Lime: Juice of 1 lime, plus wedges for serving
- Creaminess: 1/2 cup half-and-half, heavy cream, or evaporated milk (optional)
- Oil: 2 tablespoons olive oil or avocado oil
- Salt and pepper: To taste
- Fresh cilantro: For garnish
- Toppings (optional): Sliced avocado, shredded cheese, sour cream or Greek yogurt, crushed tortilla chips, sliced jalapeño
How to Make It
- Sear the chicken: Pat the chicken dry and season with salt and pepper.
Heat 1 tablespoon oil in a large pot over medium-high. Sear chicken 3–4 minutes per side until browned. Remove to a plate.
It doesn’t need to be cooked through yet.
- Cook the veggies: Add remaining oil. Toss in the sliced onions and peppers with a pinch of salt. Cook 6–8 minutes, stirring now and then, until softened and lightly charred at the edges.
- Bloom the spices: Stir in garlic, chili powder, cumin, smoked paprika, oregano, and chipotle or cayenne if using.
Cook 30–45 seconds until fragrant. This step builds that fajita flavor.
- Deglaze and build the soup: Add the canned tomatoes and a splash of broth. Scrape up browned bits.
Pour in the rest of the broth, corn, and black beans.
- Simmer with chicken: Return the chicken (and juices) to the pot. Bring to a gentle boil, then simmer 12–15 minutes until the chicken is cooked through.
- Shred the chicken: Remove chicken to a cutting board and shred with two forks. Return shredded chicken to the pot.
- Finish the flavor: Stir in lime juice and any cream or evaporated milk, if using.
Simmer 2–3 minutes more. Taste and adjust salt, pepper, and heat level.
- Serve with toppings: Ladle into bowls and top with cilantro, avocado, cheese, sour cream, jalapeño, and crushed chips as you like.
Keeping It Fresh
This soup keeps well and even tastes better the next day. The flavors mingle, and the broth gets richer.
If you’ve added dairy, reheat gently to prevent curdling.
- Fridge: Store in airtight containers for up to 4 days.
- Freezer: Freeze without dairy for up to 3 months. Add cream after reheating.
- Reheating: Warm on the stovetop over medium-low, or microwave in short bursts. Add a splash of broth if it thickens.
- Freshen it up: Squeeze in more lime and sprinkle fresh cilantro right before serving.
Health Benefits
- Lean protein: Chicken provides high-quality protein to keep you full and support muscle repair.
- Fiber and micronutrients: Black beans, peppers, tomatoes, and corn add fiber, vitamin C, potassium, and antioxidants.
- Lower in fat (if you want): Use thighs for flavor or breasts for leaner protein; skip the cream for a lighter bowl.
- Satisfying without overload: The broth base delivers big flavor for fewer calories than a heavy cream soup.
What Not to Do
- Don’t skip browning: Searing the chicken and caramelizing the peppers and onions add the signature fajita taste.
- Don’t overcook the peppers: Mushy peppers make the soup flat.
Cook until tender-crisp with charred edges.
- Don’t drown it in cream: A little goes a long way. Too much can mute the spices and feel heavy.
- Don’t forget acid: Lime brightens everything. Add it at the end and adjust to taste.
- Don’t oversalt before reducing: Flavors concentrate as the soup simmers.
Salt near the end.
Alternatives
- Rotisserie chicken: Shred 3 cups cooked chicken and add in step 7. Simmer just long enough to warm through.
- Slow cooker: Add all ingredients except dairy and lime. Cook 4–6 hours on low.
Shred chicken, stir in lime and dairy at the end.
- Instant Pot: Sauté veggies and spices, add chicken and liquids, pressure cook 8 minutes, quick release, shred, and finish with lime and dairy.
- Dairy-free: Skip the cream. Add a splash of coconut milk for body if you like, or keep it brothy.
- Low-carb: Omit corn and beans. Add extra peppers and zucchini.
- Extra veg: Stir in chopped spinach or kale at the end until wilted.
- Spice swap: Use a packet of fajita seasoning if that’s what you have.
Taste for salt—packets vary.
FAQ
Can I use frozen chicken?
Yes, but thawing is safer for even cooking and better searing. If using an Instant Pot, you can cook from frozen, then shred. On the stovetop, thaw first to avoid uneven results.
How do I make it thicker?
Simmer uncovered to reduce, or mash some beans in the pot.
You can also stir in 1–2 tablespoons masa harina or cornmeal and cook a few minutes for a subtle corn-thickened body.
What’s the best way to add heat?
Add chipotle chili powder, cayenne, or a chopped chipotle in adobo for smoky heat. Fresh jalapeño or serrano on top keeps the broth mild but brings kick to each bite.
Can I substitute the chicken?
Absolutely. Try turkey, shrimp (add at the end and cook just until pink), or a vegetarian version with extra beans and vegetable broth.
Smoked tofu adds a nice savory edge.
Is there a way to make it more “fajita-like”?
Yes. Char the peppers and onions in a hot skillet until deeply browned, then add to the soup. A quick pan-char on the chicken before simmering also boosts that signature taste.
What cheese works best on top?
Monterey Jack, pepper jack, or a mild cheddar melt smoothly.
Cotija won’t melt, but it adds a salty pop as a finishing touch.
Can I make it ahead for a party?
Yes. Cook a day ahead and refrigerate. Reheat gently and set out toppings so everyone can customize.
Add fresh lime and cilantro right before serving for brightness.
Final Thoughts
Chicken fajita soup strikes the sweet spot between comfort and excitement. It’s familiar but lively, easy to make, and endlessly customizable. With a few smart steps—browning, blooming spices, and finishing with lime—you get a bowl that tastes like much more work than it is.
Keep it simple on a Tuesday or load it up for a weekend crowd. Either way, this one’s going into regular rotation.
Ingredients
Instructions
- Sear the chicken: Pat the chicken dry and season with salt and pepper. Heat 1 tablespoon oil in a large pot over medium-high. Sear chicken 3–4 minutes per side until browned. Remove to a plate. It doesn’t need to be cooked through yet.
- Cook the veggies: Add remaining oil. Toss in the sliced onions and peppers with a pinch of salt. Cook 6–8 minutes, stirring now and then, until softened and lightly charred at the edges.
- Bloom the spices: Stir in garlic, chili powder, cumin, smoked paprika, oregano, and chipotle or cayenne if using. Cook 30–45 seconds until fragrant. This step builds that fajita flavor.
- Deglaze and build the soup: Add the canned tomatoes and a splash of broth. Scrape up browned bits. Pour in the rest of the broth, corn, and black beans.
- Simmer with chicken: Return the chicken (and juices) to the pot. Bring to a gentle boil, then simmer 12–15 minutes until the chicken is cooked through.
- Shred the chicken: Remove chicken to a cutting board and shred with two forks. Return shredded chicken to the pot.
- Finish the flavor: Stir in lime juice and any cream or evaporated milk, if using. Simmer 2–3 minutes more. Taste and adjust salt, pepper, and heat level.
- Serve with toppings: Ladle into bowls and top with cilantro, avocado, cheese, sour cream, jalapeño, and crushed chips as you like.
