Description
This Chicken Fajita Soup is a hearty and flavorful dish inspired by classic fajita flavors. Packed with tender chicken thighs, fire-roasted tomatoes, bell peppers, and black beans, this comforting soup combines the smoky, zesty taste of fajita seasoning with a rich broth. It’s easy to prepare and perfect for a cozy meal, served with optional toppings like cilantro, cheese, lime juice, and tortilla strips for added texture and flavor.
Ingredients
Scale
Main Ingredients
- 1 medium onion, chopped
- 1 tablespoon olive oil
- 3 bell peppers, chopped
- 3 cloves garlic, minced
- 1 (28 fluid ounce) can fire-roasted diced tomatoes with juices
- 4 cups chicken broth
- 1 (14 fluid ounce) can black beans, drained
- 1 (4 fluid ounce) can diced green chilies with juices
- 1 (1 ounce) packet fajita seasoning (Old El Paso recommended)
- 6 chicken thighs
- Salt and pepper, to taste
Optional Toppings
- Chopped cilantro
- Tex Mex cheese blend
- Lime juice
- Sour cream or plain Greek yogurt
- Tortilla strips
Instructions
- Sauté Onion: Heat olive oil in a large soup pot over medium-high heat. Add the chopped onion and cook for about 7 minutes until it is lightly browned, which enhances the flavor of the soup.
- Chop Peppers: While the onion cooks, chop the bell peppers to prepare for the next step.
- Add Peppers and Garlic: Add the chopped bell peppers and minced garlic to the pot. Stir and cook for about one minute to release their aroma.
- Add Broth and Seasonings: Stir in the fire-roasted diced tomatoes with juices, chicken broth, drained black beans, diced green chilies with their juices, fajita seasoning, and chicken thighs. Increase heat to high and bring the mixture to a boil.
- Simmer Soup: Once boiling, reduce the heat to low and simmer the soup for 15 minutes, allowing flavors to meld and chicken to cook through.
- Shred Chicken: Remove the chicken thighs from the pot and shred or cut them into bite-sized pieces using two forks. Return the shredded chicken to the soup.
- Season and Serve: Season the soup with salt and pepper to taste. Serve hot as is or with your choice of toppings such as chopped cilantro, cheese blend, lime juice, sour cream or Greek yogurt, and tortilla strips.
Notes
- For a thicker soup, simmer uncovered to reduce the liquid slightly before adding shredded chicken back in.
- Chicken breasts can be substituted for thighs but may require less simmering time to avoid drying out.
- Adjust fajita seasoning amount according to taste preference and salt content.
- Leftover soup keeps well refrigerated for up to 4 days and freezes nicely for up to 3 months.
- Use low-sodium chicken broth to control the sodium level if desired.
