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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.
Prep Time 5 minutes
Cook Time 45 minutes


  • 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


  1. 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. 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.
  3. Note-if you want a Vegetarian Fajita Soup, just omit the chicken. This soup can also be made in the slow cooker.