Description
This Chicken Fajita Soup takes the sizzle of your favorite skillet fajitas and turns it into a warm, smoky soup that hits all the right notes. With tender strips of chicken, colorful peppers, fire-roasted tomatoes, and black beans in a spiced broth, it’s a one-pot wonder made for busy nights or slow weekends. Serve it with tortilla chips, avocado, or a squeeze of lime for the full experience.
Ingredients
4 tbsp vegetable oil
2 lbs skinless, boneless chicken breasts, sliced into thin strips
2 packets (1.27 oz each) fajita seasoning
2 red bell peppers, thinly sliced
2 green bell peppers, thinly sliced
2 poblano peppers, thinly sliced
2 large onions, thinly sliced
2 (15 oz) cans seasoned black beans, drained
2 (14.5 oz) cans fire-roasted diced tomatoes
2 (14 oz) cans chicken broth
Hot sauce, to taste
Salt and pepper, to taste
Optional twist: 1 tsp smoked paprika + 1 tsp cumin for extra depth
Garnishes: crushed tortilla chips, sour cream, avocado slices, chopped cilantro, lime wedges
Instructions
Heat oil in a large pot over medium-high. Add chicken strips and 1 packet of fajita seasoning. Cook until golden and just cooked through, about 6–8 minutes. Remove and set aside.
In the same pot, add more oil if needed. Sauté peppers and onions until soft and slightly charred, about 10 minutes.
Stir in black beans, tomatoes, broth, remaining fajita seasoning, paprika, and cumin (if using). Bring to a boil, then reduce to a simmer.
Return chicken to the pot. Simmer uncovered for 30–40 minutes to allow flavors to develop.
Season with salt, pepper, and hot sauce to taste.
Ladle into bowls and garnish with your favorite toppings.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Category: Dinner
Nutrition
- Calories: 320
- Fat: 10g
- Protein: 30g