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5 from 6 votes

Chicken Fajita Soup

Warm up with a bowl of Chicken Fajita Soup loaded with your favorite toppings. All of your favorite fajita flavors are combined in an easy and comforting soup that's perfect for weeknights or easy entertaining.
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Course: Soup
Cuisine: Mexican
Servings: 6
Calories: 244kcal


  • 1 tablespoon olive oil
  • 1 yellow onion, diced
  • 1 red bell pepper, seeded, stemmed, and chopped
  • 1 green bell pepper, seeded, stemmed, and chopped
  • 3 cloves garlic, minced
  • 28 ounces diced tomatoes
  • 15 ounces black beans, rinsed and drained
  • 2 ½ cups chicken broth
  • 2 cups cooked shredded chicken
  • 1 1/2 teaspoons chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • ½ teaspoon dried oregano
  • 1 tablespoon fresh lime juice
  • Kosher salt and pepper, to taste
  • 1/4 cup chopped cilantro
  • For garnish: sour cream, shredded cheese, avocado, cilantro, and tortilla chips


  • In a large pot, heat the olive oil over medium-high heat. Add the onion and peppers and cook until tender, about 5 minutes. Add the garlic and cook for 2 more minutes.
  • Stir in the diced tomatoes, black beans, broth, and shredded chicken. Add the chili powder, cumin, smoked paprika, oregano, lime juice, salt, and pepper. Stir in the cilantro.
  • Let the soup simmer for 20 minutes, stirring occasionally. Ladle the soup into bowls and serve warm with desired toppings.


If you want a Vegetarian Fajita Soup, omit the chicken and add another can of black beans and use vegetable broth. This soup can also be made in the slow cooker.


Calories: 244kcal | Carbohydrates: 28g | Protein: 20g | Fat: 7g | Saturated Fat: 1g | Cholesterol: 35mg | Sodium: 419mg | Potassium: 818mg | Fiber: 9g | Sugar: 5g | Vitamin A: 1226IU | Vitamin C: 63mg | Calcium: 86mg | Iron: 4mg