Eat the Gains

You are here: Home / Main Course / Chicken Fajita Soup

Chicken Fajita Soup

by 35 Comments

Pin391
Share22
Tweet
Email
413 Shares
Jump to Recipe Print Recipe

Easy Chicken Fajita Soup takes all your favorite ingredients for chicken fajitas and packs it into delicious and healthy soup. Made in one pot and loaded with chicken, beans, rice, peppers, onions, and taco seasoning, and then topped with your favorite toppings. It’s hearty and comforting and makes an easy weeknight dinner or meal prep soup.

Last updated on February 10, 2020.

Bowl of chicken fajita soup topped with avocado, cilantro, and shredded cheese. Around it is another bowl of soup, a bowl of chips with a few laying next to it, a striped kitchen towel, and a plate of avocado and cilantro.

Hello to a fun spin on chicken fajitas – chicken fajita soup! I am all about fajitas. I mean we do live in Austin and what’s not to love about a hot sizzling pan/plate.

Since we are the dead of winter, I figured this chicken soup would be a delicious way to take those flavors and put it into a hearty soup.

Large dutch oven filled with healthy chicken fajita soup. It is topped with some sliced jalapeno, cilantro, and a lime wedge and has a spoon coming out of it. Around it is some chips and a bunch of cilantro.

I’m not a fan of the cold weather, but I do love a great soup. I think that might be the best thing about winter is soups. They are filling, comforting, and hits the spot on a cold night.

This chicken fajita soup does just that! It’s hearty, filling, absolutely delicious, and totally hits the spot when craving something comforting, but still want to keep it healthy.

And it’s perfect for an easy meal (it’s all made in one pot) or meal prep. It’s packed with protein, carbs, and fiber to keep you full. Add some healthy fats like avocado or cheese on top and you are set!

Bowl of skinny chicken fajita soup topped with shredded cheese. cilantro, and avocado. A spoon is also ini the bowl. Around it is anther bowl of soup, a bowl of tortilla chips, and a plate of more garnishes.

Chicken Fajita Soup

We love this fajita soup because it a nice change up from the typical way we eat fajitas. While there is nothing wrong with that way, this way pretty much wraps up all the best parts into a comforting and cozy one pot meal, while still being healthy.

Here is what you need:

  • chicken – breast or thighs work – I love ButcherBox!
  • onion
  • peppers
  • black beans
  • rice
  • chicken broth
  • canned diced tomatoes
  • garlic
  • taco seasoning
  • lime juice
  • oil
  • salt and pepper

Large white dutch oven filled with saute chicken and onions in taco seasoning.

First start out by heating up a large dutch oven or stock pot with some oil. Add the onions and salt and pepper and saute for 3-4 minutes until softened. Next add the diced chicken and 1 tablespoon taco seasoning  and saute for 3-4 minutes until browned on the outside. The chicken can still be raw on the inside as it will continue to cook.

Next add the peppers and garlic and saute for 2 more minutes. Then add the rice and mix well to combine. Then add the broth and diced tomatoes and stir well to combine. Place a lid on the pot and let simmer for 15 minutes until rice is cooked through.

Finally add in the black beans, rest of the taco seasoning, and lime juice and let black beans warm through, about 1-2 minutes. Top with you favorite toppings and enjoy!

Large white dutch oven filled with chicken and rice soup. A wooden spoon is sticking out of it.

Toppings for Chicken Fajita Soup

I don’t know about you, but whether is it a hearty soup or chili, the toppings are usually the best part. Here are some some of my favorite things for toppings this Mexican chicken and rice soup:

  • avocado or guacamole
  • sour cream or greek yogurt
  • diced tomatoes
  • shredded cheese
  • tortilla chips for some crunch or for dipping
  • lime juice
  • hot sauce
  • cilantro
  • red pepper flakes

Slow Cooker Chicken Fajita Soup

To make chicken fajita soup in the slow cooker, add all ingredients except the rice to a slow cooker and mix well to combine. Place on low for 6-8 hours or on high for 3-4 hours. When there is about 20-30 minutes left, make the rice according to the package. Once the soup is done, place rice into serving bowls and top with soup. Mix well and enjoy!

Large white dutch oven filled with Mexican chicken and rice soup with a wooden ladle coming out of it. The pot is sitting on a stripped towel.

Make it Low Carb

To make this soup low carb, replace the rice with cauliflower rice. To do this, add the cauliflower rice, along with the black beans, when you add the broth. Cover with the lid and simmer for 5 minutes until rice is cooked through. Stir in the rest of the taco seasoning and lime juice once cauliflower rice is done.

In addition, can also reduce the amount of rice as it does have a decent amount. Or reduce the amount of black beans and add more veggies for a low carb option.

Can I Freeze Chicken Fajita Soup

To freeze, let the chicken and rice soup cool completely. Pour into glass jars (I love these weck jars). Leave about an inch of space at the top between the soup and the lid so it has room to expand. Place in freezer and when you are ready to eat, let defrost in the fridge or in the sink for a few hours. Then just heat in small saucepan or the microwave.

It should last in the freezer for 3 months

More Healthy Soup Recipes

Spicy Crockpot Pumpkin Soup

Roasted Red Pepper & Squash Soup

Turkey Butternut Squash Soup

Sausage, Pepper, & Rice Soup

Vegan Broccoli Cheese Soup

Instant Pot Curry Butternut Squash Soup

Bowl of chicken fajita soup topped with avocado, cilantro, and shredded cheese. Around it is a kitchen towel, plate of avocado and cilantro, a bowl of chips, and another bowl of soup.

Bowl of chicken fajita soup topped with avocado, cilantro, and shredded cheese. Around it is a kitchen towel, plate of avocado and cilantro, a bowl of chips, and another bowl of soup.
Print Pin
4.79 from 14 votes

Chicken Fajita Soup

Easy Chicken Fajita Soup takes all your favorite ingredients for chicken fajitas and packs it into a delicious and healthy soup. Made in one pot and loaded with chicken, beans, rice, peppers, onions, and taco seasoning, and then topped with your favorite toppings. It's hearty and comforting and makes an easy weeknight dinner or meal prep soup.
Course Main Course, Soup
Cuisine Mexican
Keyword Chicken and Rice Soup Recipe, Chicken Fajita Soup, Mexican Chicken and Rice Soup
Prep Time 5 minutes
Cook Time 40 minutes
Total Time 45 minutes
Servings 9 cups
Calories 245kcal
Author Kelly

Ingredients

  • 1 tablespoon avocado oil
  • 1 cup diced yellow onion (120 grams)
  • 1 pound chicken breast (cubed)
  • 2 medium bell peppers, chopped (350 grams/3 heaping cups)
  • 3 cloves garlic, minced
  • 1 cup white rice (uncooked)
  • 1 14.5-ounce canned diced tomatoes (I used fired roasted)
  • 4 cups chicken broth
  • 1 15-ounce can black beans, rinsed and drained
  • 1 1/2 tablespoons taco seasoning (divided)
  • 1 tablespoon lime juice
  • salt and pepper, to taste
  • for serving: tortilla chips, avocado/guacamole, cilantro, diced tomatoes, greek yogurt/sour cream, cheese, lime juice, red pepper flakes, hot sauce...

Instructions

  • Heat a large dutch oven or nonstick pot over medium-low heat. Add oil and let it get hot, about 30 seconds. Add onion and salt and pepper and saute for 3-4 minutes until softened and slightly brown. Add chicken, 1 tablespoon taco seasoning, and a little salt and pepper and saute for 3-4 minutes, stirring occasionally until chicken is browned on the outside. It does not have to be cooked all the way through.
  • Add peppers and minced garlic, mix well, and saute for another 1-2 minutes. Add dry rice and mix well to combine, making sure it gets coated with some of the spices. Add canned tomatoes (with juices) and broth and mix well to combine, making sure nothing is stuck to the bottom. Place lid on the pot and let simmer, untouched, over medium-low heat for 15 minutes. Rice should be soft and fully cooked after 15 minutes.
  • Add black beans, remaining 1/2 tablespoon taco seasoning, and lime juice and mix well to combine. Cook for 1-2 more minutes until beans are warmed through. Top with your favorite toppings and enjoy!

Notes

This soup is VERY hearty and has a lot of rice. If you don't want as much rice, you can reduce the amount to 3/4 cup. If you want a thinner soup, you can add more broth after the rice is done cooking.

Nutrition

Nutrition Facts
Chicken Fajita Soup
Amount Per Serving (1 cup)
Calories 245 Calories from Fat 36
% Daily Value*
Fat 4g6%
Saturated Fat 1.6g10%
Polyunsaturated Fat 0.6g
Monounsaturated Fat 1.2g
Potassium 434mg12%
Carbohydrates 27.8g9%
Fiber 3.3g14%
Sugar 3.2g4%
Protein 20.6g41%
Vitamin A 1410IU28%
Vitamin C 56mg68%
Calcium 38.4mg4%
Iron 1.5mg8%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?If you make this recipe or anything from Eat the Gains, leave a comment and rating to let people know how you liked it! Also, make sure to post it and tag me so I can see all of your creations!! @eatthegains and #eatthegains on Instagram!

This post may contain affiliate links and I may make a little bit of money if you click on and purchase the products that are linked. It doesn’t cost you any extra money. The compensation helps with expenses to keep ETG up and running. I truly appreciate your support!

An easy dump and set meal, this Slow Cooker Chicken Fajita Soup has all the main ingredients for chicken fajitas in a delicious, comforting, and healthy soup - Eat the Gains

Related Posts

Pin391
Share22
Tweet
Email
413 Shares

Reader Interactions

Comments

  2. Hi! I just came across this recipe and I’m looking forward to making it, but I’m wondering if the chicken is meant to be raw or cooked to start with?

    Reply

  6. 5 stars
    This was a HUGE hit for my whole family! Absolutely loved how delicious and EASY this dish is. Will be on regular rotation moving forward. FYI..I modified it slightly by cooking in the Instant Pot…sautéed onions and garlic first, then added all ingredients (even threw in some extra veggies including celery, yellow pepper and zucchini) as well as 6 boneless, skinless chicken thighs…pressure cooked for 12 minutes following by natural release…then just pulled the chicken apart and served over rice. Garnished with green onion, cilantro, sour cream and avocado.

    Reply

    • Hey W! I’m not sure but 1 cup of dry rice has 144g of carbs, so if you divide that by 9, you can minus that from the total carb count per serving and then add in the amount of cauliflower rice. Hope that helps!

      Reply

  8. This recipe was ridiculously easy to make and taste awesome. I subbed cauliflower rice for the rice when I added the beans at the last 5 minutes so it still had bite. This is going into heavy rotation at The Hakim house!

    Reply

  9. 4 stars
    This recipe is really delicious! I might add some chili powder or jalapenos to increase the spiciness a bit next time but it is really tasty as is too. It does thicken up with the rice in there so I have been adding extra broth for leftover servings to keep it more like a soup consistency rather than stew. Thanks Kelly!

    Reply

  10. 5 stars
    Excellent meal and HEARTY! I think I will use less rice next time or just serve it over rice, but very tasty and perfect for my meal prep this week!

    Reply

  11. 5 stars
    Made this last night for dinnerand it was amazing! We added mushrooms and i had caulirice in mine. My husband loves soup and waas happy for a new one during this time. For sure will make again.

    Reply

  13. It finally feels like fall in Austin and this soup was perfect for outdoor eating.

    I made the recipe as instructed except I added 2 chopped celery ribs and zucchini. It was a hardy and quick one pot meal. Even my four year old ate it!

    Delicious! I plan to make this more often and I’d love to try it in the crockpot.

    Reply

  14. 5 stars
    Another simple and tasty recipe. Excited to have this to eat the rest of the week with the cooler weather. I might do a little less rice or a little more broth next time, like Kelly suggests. I’ll definitely make this again!

    Reply

  15. 5 stars
    TOTALLY AMAZING!! Super easy, yet so full of flavor. My husband absolutely loved it, he devoured it all in less than 3 days! We have officially moved this recipe into our favorites category. This will definitely be a regular staple throughout these cold winter months here in MN. Thank you so much for yet another yummy recipe! So happy I found you and your blog 🙂

    Reply

  16. 5 stars
    Delicious. I added extra chicken & lime because why not. My firefighter husband made this at the firehouse, the crew devoured it.

    Reply

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




413 Shares
Pin391
Share22
Tweet
Email