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.
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.
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!
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
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!
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!
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
Roasted Red Pepper & Squash Soup
Instant Pot Curry Butternut Squash Soup
Chicken Fajita Soup
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
Nutrition
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!
Wow, this looks like a really good dump and set meal. 🙂 I’m a big fan of crockpot soups.
Me too! I don’t know why I don’t use my crockpot more!
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?
Hi! The chicken is raw and then everything gets cooked in the slow cooker!
this is perfect for a nice cold rainy day like today.
It is! Glad you liked it Mikey 🙂
Looks great can’t wait to make it
You guys will love it! Hope you enjoy!
This was SO good and easy! My whole family ate it and even my husband complimented it!
Woot! Love when the guys approve!! Thanks for trying it Lauren!
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.
Love that you used the IP!! And so glad everyone liked it – thanks for trying it and making it your own Karli!
What would be the carb total with cauliflower?
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!
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!
Love that you used cauliflower rice!! Glad everyone enjoyed and thanks for trying it!
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!
So glad you liked it Caitie!! Thank you for trying it!
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!
Haha yes! It def is a lot of rice and hearty haha! So glad you liked it Heather!
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.
Oh I love the mushroom idea! So glad you guys liked it, especially the husband. Thanks for trying Lauren!
WE have made this 3 times. Its become a favorite and asked to make a lot during this time. So glad to find this easy healthy meal.
Yay, so happy to hear that!! It really is an easy and comforting meal!
Loved this hearty comforting dish! Lots of flavor, filling and healthy?! What more could you ask for!
So glad to hear you liked it and it was so filling! Thanks Nicole!
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.
apparently it’s spelled HEARTY and not hardy. oops. my bad. 😉
Yay, so glad everyone enjoyed it! Thanks for trying Carrie!
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!
It definitely is a hearty soup! Glad you enjoyed it Kara!
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 🙂
Aw yay, that makes me so happy to hear! Thanks so much Nicole, glad you guys enjoyed it!