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

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.


  • 2 boneless chicken breasts
  • Salt and pepper to taste
  • 1 tablespoon olive oil
  • 1 yellow onion diced
  • 2 cloves garlic minced
  • ½ 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 ½ teaspoons chili powder
  • ½ teaspoon garlic powder
  • Juice of 1 lime
  • ¼ cup chopped cilantro
  • Salt and pepper to taste

Optional Garnishes:

  • Sour cream
  • Shredded cheese
  • Diced tomatoes
  • Chopped avocado
  • Chopped cilantro
  • Tortilla strips


  • 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.

Have you tried this recipe?

Leave a comment below and share a photo on Instagram. Tag @twopeasandpod and hashtag it with #twopeasandtheirpod

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I'm Maria and my husband is Josh. We share a love of cooking, baking, and entertaining. We enjoy creating recipes that are simple, fresh, and family friendly. We love sitting around the table with good food, good conversation, and good friends and family! Our kitchen is always open!
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  1. I love that you guys always make dishes that are adaptable for vegetarians or meat-eaters…makes feeding the whole family that much easier!

  2. 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!

  3. 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!

  4. 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!

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

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

  7. 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.

  8. 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!

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

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