Hello to a fun spin on chicken fajitas – chicken fajita soup! I am all about fajitas. I mean we live in Austin and what’s not to love about a hot sizzling pan/plate?
This chicken soup would be a delicious way to take those flavors and put them into a hearty soup. We love soups as they are filling, comforting, and hit the spot on a chilly night.
This chicken fajita soup does just that! It’s hearty, cozy, and absolutely delicious, and totally hits the spot when craving something comforting. And it’s perfect for an easy meal (it’s all made in one pot) or meal prep. Plus it’s packed with protein, carbs, and fiber to keep you full.
Just a note – this soup is very thick due to the rice. You can either reduce the amount of rice or just add more broth to reach your desired consistency. As it sits, the rice absorbs more liquid too, so I would suggest adding more broth when you reheat it.
Why we love this chicken fajita soup recipe
- hearty and comforting – perfect for a cozy meal
- made in one pan – yay for less cleanup!
- a complete healthy meal with a good macronutrient breakdown – it has protein, carbohydrates, fats, and veggies. I love adding some cheese or avocado on top for more healthy fats.
- makes a decent amount and works great for meal prep – the flavors get better as it sits.
Ingredients
- olive oil
- onion
- chicken breasts
- fresh garlic
- bell peppers – I used green and red
- rice
- chicken broth
- canned fire-roasted diced tomatoes
- black beans
- taco seasoning – a mix of garlic powder, chili powder, cumin, paprika, cayenne pepper, and red pepper flakes
- fresh lime juice
- salt and pepper
How to make chicken fajita soup
- Saute onions and garlic. Heat a large dutch oven or stock pot over medium-low heat. Add oil and let it get hot, about 30 seconds. Add onions, salt, and pepper and sauté for 3-4 minutes, stirring occasionally, until softened and slightly browned. Then add garlic and saute for 1-2 minutes until fragrant.
- Saute chicken. Add chicken, 1 tablespoon taco seasoning, and a little salt and pepper, and saute for 3-5 minutes, stirring occasionally until chicken is browned on the outside. It does not have to be cooked all the way through.
- Cook your veggies and rice. Add peppers, mix well, and saute for another 1-2 minutes. Next, 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 15-18 minutes. The rice should be cooked after 18 minutes.
- Stir in the remaining ingredients. 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.
- Enjoy! Top with your favorite toppings 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 the cauliflower rice is done.
In addition, you can also reduce the amount of rice. Or reduce the amount of black beans and add more veggies for a low-carb option.
Slow cooker chicken fajita soup
To make this 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 are 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!
For serving
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 of my favorite toppings:
- avocado or guacamole
- sour cream or greek yogurt
- shredded cheese – pepper jack or cheddar cheese are our favorites for this recipe
- tortilla chips or tortilla strips – for some crunch
- lime juice
- hot sauce
- cilantro
- red pepper flakes
- jalapenos
Storage
- refrigerator – keep it in a tightly sealed airtight container in the fridge for 4-5 days.
- freezer – this recipe would be perfect to freeze as it makes so much. Freeze in a large container or individual servings. It should last up to 3 months in the freezer. Defrost in the fridge or on the countertop. Since the rice will absorb some of the liquid, you might need to add more broth when you defrost and reheat it.
- reheating – either reheat it by popping it in the microwave for a few minutes or you can reheat it in a pot on the stove.
Substitutions and additions
- olive oil – any kind of neutral oil will work.
- chicken breast – you can use chicken thighs instead of breasts. This will add a little more fat to the recipe.
- fresh garlic – garlic powder will work instead. Use 1/2 teaspoon.
- white rice – brown will work, but it will take longer to cook. You could also try quinoa instead!
- fire-roasted diced tomatoes – regular canned diced tomatoes will work instead.
- chicken broth – use bone broth instead to bump up the protein.
- black beans – pinto or kidney beans will work the same.
- homemade taco seasoning – store-bought will work the same. Fajita seasoning will also work.
And here are some additions:
- corn – will add a nice sweetness. Fresh or frozen works.
- chipotle peppers or chipotle spice – for a little smokiness.
- greens – add some chopped spinach or kale when you add the beans to up the veggie factor.
More healthy soup recipes
- creamy buffalo chicken soup
- leftover turkey soup
- creamy chicken and mushroom soup
- coconut curry lentil soup
- instant pot turkey chili
- chicken tomato soup with veggies
If you love quick and easy meals and want to learn how to build a balanced plate, check out our FREE How to Build a Balanced Plate Guide!
Chicken Fajita Soup
ingredients
- 1 tablespoon olive oil
- 1 cup diced yellow onion (120 grams)
- 3 cloves garlic, minced
- 1 pound chicken breast (cubed)
- 1 1/2 tablespoons taco seasoning (divided)
- 3 heaping cups diced bell peppers (350 grams)
- 3/4 cup white rice (uncooked)
- 1 14.5-ounce canned fire-roasted diced tomatoes
- 4 cups chicken broth (see notes)
- 1 15-ounce can black beans, rinsed and drained
- 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
- Saute onions and garlic. Heat a large dutch oven or stock pot over medium-low heat. Add oil and let it get hot, about 30 seconds. Add onions, salt, and pepper and sauté for 3-4 minutes, stirring occasionally, until softened and slightly browned. Then add garlic and saute for 1-2 minutes until fragrant.
- Saute chicken. Add chicken, 1 tablespoon taco seasoning, and a little salt and pepper, and saute for 3-5 minutes, stirring occasionally until chicken is browned on the outside. It does not have to be cooked all the way through.
- Cook your veggies and rice. Add peppers, mix well, and saute for another 1-2 minutes. Next, 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 15-18 minutes. The rice should be cooked after 18 minutes.
- Stir in the remaining ingredients. 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.
- Enjoy! Top with your favorite toppings and enjoy!
Arielle says
Super tasty! I added some chilies in adobo sauce for extra flavour! Will definitely make this again and again 😍
Kelly says
Oh heck yes – I am all about more spice! Glad you enjoyed it Arielle and thanks for trying them!