Two Peas and Their Pod

Chicken Fajita Soup

Roasted Chickpea Fajitas make a regular appearance on our dinner menu. Josh loves them, but asked if he could switch fajita night up by making Chicken Fajita Soup. Of course, I said yes. Anytime my man wants to cook, I let him:) And don’t worry, Josh served me up a bowl of hot soup before adding the chicken. So if you want a vegetarian Fajita Soup, just don’t add the chicken. It is great both ways. We like to make our recipes adaptable so everyone can enjoy them!

If you like fajitas you will enjoy this soup. It has all of the same flavors and ingredients as fajitas, but in soup form. The soup is loaded with bell peppers, onions, jalapeño, diced tomatoes, black beans, cilantro, lime, and spices. Josh grilled up a two chicken breasts and cut them into thin strips and added the chicken to the soup at the very end. So if you want a veggie soup, just leave out the chicken. He reserved some of the soup for me before he added the chicken-he takes good care of me:)

This Chicken Fajita Soup is easy to make, tastes just as good the next day, and it freezes well. It’s a winning soup all around! Plus, you can add all sorts of toppings to this soup-avocado, tortilla strips, cheese, sour cream, cilantro, lime, diced tomatoes, etc. Go crazy and add whatever toppings you like. If you are looking for a new and tasty soup recipe to try, make this Chicken Fajita Soup. It’s a good one…with or without the chicken:)

Chicken Fajita Soup

Yield: Serves 6

Prep Time: 5 minutes

Cook Time: 45 minutes

If you like fajitas, you will love this Chicken Fajita Soup. It has all of the same flavors, but in a warm, comforting bowl of soup.

Ingredients:

2 boneless chicken breasts
Salt and pepper, to taste
1 tablespoon olive oil
1 yellow onion, diced
2 cloves garlic, minced
1/2 jalapeño, minced
1 small red bell pepper, cut into strips
1 small green red bell pepper, cut into strips
1 small yellow bell pepper, cut into strips
2 (15 ounce) cans diced tomatoes
1 (15 ounce) black beans, drained and rinsed
2 (15 ounce) cans vegetable broth (or chicken broth)
1 teaspoon ground cumin
1 1/2 teaspoons chili powder
1/2 teaspoon garlic powder
Juice of 1 lime
1/4 cup chopped cilantro
Salt and pepper, to taste

Optional Garnishes:
Sour cream
Shredded cheese
Diced tomatoes
Chopped avocado
Chopped cilantro
Tortilla strips

Directions:

1. Heat a grill or grill pan to medium-high heat. Season chicken breasts with salt and pepper and put on grill. Grill, turning chicken breasts until cooked through, about about 10 minutes, depending on thickness. Remove chicken from the grill and let cool. When cool enough to handle, cut into thin strips. Set aside.

2. In a large pot, heat the olive oil over medium-high heat. Add the onion and cook until tender, about 5 minutes. Add the garlic, jalapeño, and bell peppers. Cook until tender, about 5 minutes. Stir in the diced tomatoes, black beans, and broth. Add the cumin, chili powder, garlic powder, lime juice, and cilantro. Season with salt and pepper, to taste. Let soup simmer for 20 minutes, stirring occasionally. Stir in the chicken strips. Cook for an additional 5 minutes. Serve warm with garnishes, if desired.

Note-if you want a Vegetarian Fajita Soup, just omit the chicken. This soup can also be made in the slow cooker.

If you like this Chicken Fajita Soup, you might also like:

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67 Responses to “Chicken Fajita Soup”

  1. 41
    Aylin @ Glow Kitchen — February 16, 2012 @ 1:09 pm

    Great recipe and presentation. I need more Mexican in my life!

  2. 42
    Barbara @ Barbara Bakes — February 16, 2012 @ 2:26 pm

    A fun twist on a classic.

  3. 43
    Joanne — February 16, 2012 @ 2:42 pm

    I love that you guys always make dishes that are adaptable for vegetarians or meat-eaters…makes feeding the whole family that much easier!

  4. 44
    Kristina Vanni — February 16, 2012 @ 4:05 pm

    It is the perfect time of year for a warm bowl of soup! This fajita version is so colorful with veggies. I love the option to experiment with different garnishes!

  5. 45
    Lauren @ Around the World Food — February 16, 2012 @ 7:19 pm

    I can’t wait to make this!

  6. 46
    Brian @ A Thought For Food — February 16, 2012 @ 8:19 pm

    This is one fabulous looking soup. I have to say, I am just getting into these spiced up soups and this one just has so much snap!

  7. 47
    Michelle @ Brown Eyed Baker — February 16, 2012 @ 10:38 pm

    We both had Mexican soups on the brain today! I can’t wait to give this one a try!

  8. 48
    Julia {The Roasted Root} — February 16, 2012 @ 11:29 pm

    I’ve been souping up a storm, so my attention was immediately grabbed with the word “soup” but the word “fajita” really sealed the deal. Nice work, guys, the recipe looks delicious and nutritious!

  9. 49
    Marina {YummyMummyKitchen.com} — February 17, 2012 @ 12:19 am

    I make a similar “Tortilla Soup” and the topping just make the soup so special. Your soup looks amazing. Have a great weekend!

  10. 50
    Sweetsugarbelle — February 17, 2012 @ 9:56 am

    It’s freezing here today! I think this is dinner!

  11. 51
    Am @ The Cook's Sister — February 17, 2012 @ 7:52 pm

    This soup looks absolutely fantastic! (I love almost any food that combine cilantro and avocado!) Thanks for sharing!

  12. 52
    Bitemecookbook — February 17, 2012 @ 11:32 pm

    What a healthy way to serve fajitas and perfect for this time of year. You’ve combined so much goodness in one pot; can’t wait to give this one a try. Thanks for sharing and I love your site.

  13. 53
    Kevin (Closet Cooking) — February 18, 2012 @ 4:20 pm

    That is a tasty looking soup!

  14. 54
    Theresa Mullen — February 20, 2012 @ 9:59 pm

    Made this last night – a big hit. Yum!

  15. 55
    Cara — February 22, 2012 @ 8:21 am

    I know that this would go over really, really well in our kitchen. Great idea!

  16. 56
    Russell van Kraayenburg — February 26, 2012 @ 5:58 pm

    Mmm. I love the flavors and ingredients in this soup. I’m definitely trying this for my next soup.

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  19. 57
    Travis Ehrenstrom — April 19, 2012 @ 4:35 pm

    I kept reading this, salivating, just hoping that you would offer a vegetarian alternative, and you did! Thanks so much! I can’t wait to try this tonight. Looking at the photo the soup itself looks like it has a lot of broth to it, is that from not draining the tomatoes? Thanks again!

    • Two Peas replied: — April 19th, 2012 @ 4:40 pm

      The soup has broth and liquid from the tomatoes. If you prefer a thicker soup you can drain the tomatoes.

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  22. 58
    summergirl — May 4, 2012 @ 10:39 pm

    I just made this soup for me and my mother…we loved it! Yum…great recipe! :)

  23. 59
    Stacey — September 10, 2012 @ 3:21 pm

    Your comment said that it can also be cooked in the slowcooker. I assume on low? How long does it need to cook for?

    • Two Peas replied: — September 10th, 2012 @ 6:28 pm

      I would cook on low for 6-8 hours.

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  25. 60
    Lynn@Happier Than A Pig In Mud — January 31, 2014 @ 9:13 am

    I just made the soup this morning, it turned out great! Thanks:@)

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