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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.
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4.92 from 12 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

Serving: 1cup | Calories: 245kcal | Carbohydrates: 27.8g | Protein: 20.6g | Fat: 4g | Saturated Fat: 1.6g | Polyunsaturated Fat: 0.6g | Monounsaturated Fat: 1.2g | Potassium: 434mg | Fiber: 3.3g | Sugar: 3.2g | Vitamin A: 1410IU | Vitamin C: 56mg | Calcium: 38.4mg | Iron: 1.5mg