Embrace soup season with a recipe that brings all the vibrant, spicy goodness of your favorite Mexican dish right into a comforting bowl! This **One-Pot Chicken Fajita Soup** is a culinary delight, marrying tender chicken, colorful bell peppers, sweet onions, hearty black beans, and crisp corn with a homemade fajita seasoning blend that will tantalize your taste buds. Best of all, this incredibly flavorful and satisfying soup comes together in just 45 minutes, making it an ideal choice for busy weeknights.

When the weather turns cool, there’s nothing quite like a warm, hearty bowl of chicken soup to provide comfort and nourishment. While many fantastic soup recipes might call for specialized equipment like an Instant Pot, this fajita soup simplifies things. All you need is a single large pot or a trusty Dutch oven to create a dish that’s rich in flavor and wonderfully easy to clean up!

*This recipe was originally published in February 2019 and has been comprehensively updated with new photos, detailed text, recipe adjustments, and additional helpful tips to enhance your cooking experience.

To truly elevate this chicken fajita soup, we highly recommend serving it with an array of traditional fajita toppings. Don’t hesitate to prepare a batch of creamy guacamole or a dollop of cool sour cream. Our go-to serving suggestions include crispy air fryer tortilla chips for dipping, chunks of fresh avocado, a sprinkle of bright cilantro, and a generous squeeze of fresh lime juice to really make the flavors pop! If you find yourself craving the classic form, these ground beef fajitas are another fantastic option for a flavor-packed meal.

Why You’ll Fall in Love with This Easy Chicken Fajita Soup

This isn’t just another chicken soup recipe; it’s a vibrant, fuss-free meal designed for maximum flavor with minimal effort. Here’s why this Chicken Fajita Soup is destined to become a regular in your rotation:

• Incredible Speed: From start to finish, this entire meal is ready in just 45 minutes! This impressive timing includes all the prep work – chopping your fresh vegetables, perfectly cooking the chicken, and allowing the soup to simmer to flavorful perfection. It’s ideal for those busy weeknights when you need a delicious and hearty meal on the table fast.
• Ultimate Flexibility with Protein: You can effortlessly adapt this recipe based on what you have on hand or what you prefer. Whether you opt for succulent chicken thighs or lean chicken breasts, both will yield a fantastic result. For an even quicker meal, consider using a pre-cooked rotisserie chicken or leftover shredded chicken. This flexibility ensures you can always enjoy this soup without a last-minute grocery run.
• Easily Customizable to Your Taste: This soup acts as a wonderful canvas for personalization. While we provide fantastic recommendations, feel free to get creative with your favorite toppings to suit every preference. Beyond toppings, you can also experiment with the soup’s core ingredients. Swap out bell pepper colors, try different types of beans, or even stir in some cooked rice or quinoa for an extra boost of heartiness.
• One-Pot Wonder: Say goodbye to a pile of dirty dishes! This entire recipe is designed to be made in a single pot, simplifying both the cooking process and the cleanup, which is a huge win on any given day.

Ingredient Spotlight: Crafting the Perfect Fajita Soup

Quality ingredients are the foundation of any great soup. Here’s a closer look at the key components for this Chicken Fajita Soup and why they work so well:

Chicken – For this recipe, you’ll need 1.5 pounds of boneless, skinless chicken. Both chicken thighs and breasts are excellent choices. Chicken thighs, with their slightly higher fat content, tend to impart a richer flavor and remain incredibly tender, while chicken breasts offer a leaner option. Ensure the chicken is boneless and skinless for ease of preparation and to prevent excess grease in the soup.

Peppers – We love a vibrant mix of red and yellow bell peppers in this soup, not just for their beautiful color but also for their sweet, mild flavor. However, feel free to use any combination you prefer! Orange and green bell peppers are also fantastic options. Green bell peppers offer a slightly more bitter, earthy note, which can add another layer of complexity. Remember to chop them into substantial pieces so they hold their texture during simmering.

Onions – Yellow onions are our preference here, as they caramelize beautifully and add a classic savory depth to the soup. If you’re looking for a slightly sweeter flavor profile, red onion can be a wonderful alternative. Whichever you choose, roughly chop them to ensure they don’t disappear into the broth.

Chicken Broth – The backbone of any good soup is its broth. We use chicken broth as the base for this recipe, and both store-bought and homemade varieties will work perfectly. A key tip: opt for a “no salt added” chicken broth. This allows you to have complete control over the final seasoning of your soup, ensuring it’s perfectly balanced to your taste without being overly salty.

Spices – The heart and soul of our Chicken Fajita Soup lies in the homemade fajita seasoning. Crafting your own blend allows you to customize the flavor and, crucially, control the sodium content. This robust seasoning blend calls for chili powder, smoked paprika (for a deep, smoky undertone), earthy cumin, pungent garlic powder, savory onion powder, a pinch of cayenne pepper for a gentle kick, and a touch of salt. This combination creates an authentic fajita flavor that truly shines through.

Black Beans & Corn: These classic fajita additions bring texture, color, and a touch of sweetness to the soup. Using no-salt-added canned versions, drained and rinsed, helps maintain control over the overall sodium. They contribute to the heartiness and give the soup a satisfying bite.

Diced Tomatoes: A can of no-salt-added diced tomatoes, including their juices, adds a bright, tangy element and depth of flavor to the broth. The acidity helps balance the spices and richness of the chicken.

How to Make This Flavor-Packed Chicken Fajita Soup: Step-by-Step

Creating this delicious, one-pot Chicken Fajita Soup is surprisingly simple. Follow these steps for a perfect meal every time:

1. Prepare Your Oven: Start by preheating your oven to 350°F (175°C). This ensures it’s ready for the chicken as soon as you finish browning.
2. Mix the Fajita Seasoning: In a small bowl, combine all the spices for your homemade fajita seasoning: chili powder, smoked paprika, cumin, garlic powder, onion powder, cayenne pepper, and kosher salt. Give it a good mix to ensure all the flavors are evenly distributed.
3. Season the Chicken: Place your boneless, skinless chicken (thighs or breasts) in a large bowl. Sprinkle half of the freshly mixed fajita seasoning over the chicken, ensuring each piece is thoroughly coated. This initial seasoning is crucial for building deep flavor.

4. 

   Brown the Chicken: Heat 1 tablespoon of extra virgin olive oil in a large Dutch oven or an oven-safe pot over medium heat. Once the oil is shimmering, carefully add the seasoned chicken. Brown the chicken for about 2-3 minutes per side until a nice golden crust forms. This browning step is absolutely essential for developing rich flavor. Depending on the size of your pot, you might need to brown the chicken in two batches to avoid overcrowding, which can lead to steaming rather than browning.

5. 

   Roast the Chicken: Once browned, add 3-4 tablespoons of chicken broth to the bottom of the Dutch oven with the chicken. This small amount of liquid will help prevent the chicken from drying out and create a steamy environment for thorough cooking. Cover the pot and transfer it to your preheated oven. Roast for 15-20 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C).

6. Rest and Prepare Chicken: Carefully remove the cooked chicken from the pot, leaving any delicious juices behind. Transfer the chicken to a cutting board and let it rest for 5 minutes. Resting allows the juices to redistribute, ensuring tender and moist chicken. After resting, you can either cut the chicken into bite-sized cubes or shred it using two forks.

7. 

   Sauté Aromatics: Return the Dutch oven to the stovetop over medium heat. Add the chopped bell peppers, onions, and the *remaining half* of the fajita seasoning to the pot. Sauté, stirring occasionally, until the vegetables are just beginning to soften and become fragrant, about 3-5 minutes. You want them tender-crisp, not mushy, as they will continue to cook slightly in the soup.

8. Combine Soup Ingredients: Add the drained black beans, drained corn, diced tomatoes (with their juices), the cooked and prepared chicken, and the remaining chicken broth to the pot. Stir all the ingredients well to combine everything evenly.
9. Simmer to Perfection: Bring the soup to a gentle boil, then reduce the heat to low and let it simmer for just 5 minutes. Be careful not to overcook the soup at this stage, as the peppers and onions can quickly become too soft and lose their appealing texture.
10. Taste and Serve: Taste the soup and adjust the seasoning as needed. Add more salt if necessary, keeping in mind that you used no-salt-added ingredients, giving you full control. Serve your delicious Chicken Fajita Soup hot with your desired toppings!
11. Storage: Allow any leftovers to cool completely before transferring them to an airtight container. Store in the fridge for 3-4 days, or in the freezer for up to 3 months for a convenient meal later.

Elevate Your Soup: Delicious Topping Options

The beauty of fajita-inspired dishes truly shines with a variety of fresh and flavorful toppings. These additions not only enhance the taste but also add wonderful texture and visual appeal to your Chicken Fajita Soup:

• Creamy Guacamole: A dollop of fresh, homemade guacamole adds a rich, creamy texture and a burst of avocado flavor.
• Cheesy Dips: For a decadent touch, consider a spoonful of queso or a zesty chipotle dip.
• Fresh Avocado: Simple slices or diced avocado provide a buttery contrast to the spicy broth and a healthy dose of good fats.
• Cool Sour Cream (or Greek Yogurt): A swirl of sour cream or plain Greek yogurt offers a cooling counterpoint to the fajita spices.
• Bright Cilantro: Freshly chopped cilantro adds a herbaceous, citrusy note that brightens the entire dish.
• Crispy Chips: Serve with crunchy tortilla chips or even pita chips for scooping up every last drop.
• Zesty Jalapeño Slices: For those who love extra heat, thin slices of fresh or pickled jalapeño are a fantastic addition.
• Fresh Lime Juice: A final squeeze of fresh lime juice just before serving brightens all the flavors and adds a delicious tang.
• Shredded Cheese: A sprinkle of your favorite shredded cheese, like cheddar or Monterey Jack, adds a melty, savory layer.

Flexible & Flavorful: Easy Recipe Substitutions

One of the best aspects of this Chicken Fajita Soup is its adaptability. Feel free to experiment with these substitutions to suit your dietary needs or what you have available:

• Bean Alternatives: Instead of black beans, try using white beans, kidney beans, or even chickpeas for a different texture and flavor profile. All are excellent sources of plant-based protein and fiber.
• Time-Saving Chicken Options: To drastically cut down on cooking time, use a pre-cooked rotisserie chicken. Simply shred the chicken and toss it with half of the fajita seasoning before adding it to the soup at the final stage. This is a brilliant hack for ultra-fast weeknight meals.
• Pepper Variety: Don’t limit yourself to just red and yellow bell peppers. Any combination of red, green, yellow, or orange bell peppers will work wonderfully. For an extra kick of heat, finely dice and add some fresh jalapeño peppers along with the bell peppers.
• Onion Swap: While yellow onion provides a robust base, red onion can be used for a slightly sweeter, milder flavor if preferred.
• Vegetarian Option: Easily transform this into a vegetarian fajita soup! Simply omit the chicken and use vegetable broth in place of chicken broth. To maintain the heartiness, consider adding extra beans, a cup of cooked rice, or quinoa during the final simmering stage.

Frequently Asked Questions About Chicken Fajita Soup

Pro Tips for Making the Best Chicken Fajita Soup

Achieving a restaurant-quality Chicken Fajita Soup at home is easy with these expert tips:

• Chicken Choices: The recipe calls for 1.5 pounds of boneless, skinless chicken. This typically translates to about 8 smaller chicken thighs or 3 large chicken breasts. Feel free to use a combination if you like! Just ensure the total weight is consistent for proper seasoning and cooking ratios.
• Oven-Safe Pot is Key: Since this recipe transitions from stovetop searing to oven roasting, an oven-safe pot like a Dutch oven is essential. If you don’t own one, you can simply transfer the browned chicken to a separate oven-safe baking dish for the roasting step, then return it to your stovetop pot for the soup assembly.
• Pot Size Matters: To comfortably accommodate all the hearty ingredients and allow for proper simmering, you’ll need a Dutch oven or a large stockpot that is at least 5 quarts or larger in capacity.
• Even Browning Technique: For a beautiful, even brown crust on your chicken (which means more flavor!), you might need to brown the chicken in two separate batches, especially if you’re using several smaller chicken thighs or larger breasts. Overcrowding the pot can lower the temperature and lead to steaming rather than searing.
• Add Rice for Extra Heartiness: To make this soup even more substantial and filling, consider stirring in some cooked white rice, brown rice, or quinoa at the very end of the cooking process, just before serving. Make sure it’s pre-cooked, as raw grains will absorb too much liquid from the soup.
• Control Your Salt: We highly recommend using “no salt added” versions of pantry staples like chicken broth, diced tomatoes, black beans, and corn. This strategy empowers you to precisely control the sodium level in your soup, allowing you to season to your exact preference without worrying about it being too salty.
• Rough Chop, Not Fine Dice: When preparing your bell peppers and onions, aim for a “rough chop” rather than a fine dice. Larger, chunkier pieces will hold their shape and texture better during the simmering process, preventing them from becoming mushy and ensuring a more appealing bite in your finished soup.
• Adjust Spice Levels: As written, this soup offers a moderately spicy kick, perfect for those who enjoy a little heat. If you or your family are not fans of spicy food, simply reduce the amount of cayenne pepper or the overall quantity of the homemade fajita seasoning you add to the soup. You can always add more chili powder or a dash of hot sauce to individual bowls if some prefer it spicier!

More Comforting Soup Recipes to Explore

If you’re a soup enthusiast like us, you’ll love these other comforting and flavorful recipes:

• Rich Bone Broth French Onion Soup
• Creamy Roasted Sweet Potato and Carrot Soup
• Velvety Roasted Red Pepper and Butternut Squash Soup
• Golden Beet Soup with Carrot and Ginger
• Unique Roasted Pear and Parsnip Soup

We absolutely love hearing from you! If you make this fantastic Chicken Fajita Soup, please share your thoughts and experience in the comments section below. Your feedback helps us and other home cooks!

HUNGRY FOR MORE? Follow Crumb Top Baking on Instagram, Pinterest, and Facebook for more delicious recipes and kitchen inspiration!

Print Recipe

Chicken Fajita Soup

5 Stars





4 Stars





3 Stars





2 Stars





1 Star




5 from 18 reviews

• 
  Author: Leanne
• 
  
  Prep Time: 15 minutes
• 
  
  Cook Time: 30 minutes
• 
  
  Total Time: 45 minutes
• 
  
  Yield: 6 bowls
• 
  
  Category: Dinner
• 
  
  Method: Stovetop
• 
  
  Cuisine: Mexican

Print Recipe

---

Description

This Chicken Fajita Soup has all the spicy flavours of chicken fajitas served up in a warming bowl of soup. It’s made in one pot and comes together in just 45 minutes!

---

Ingredients

For the fajita seasoning:

• 1 tablespoon chili powder
• 1 teaspoon smoked paprika
• 1 teaspoon cumin
• 1/2 teaspoon garlic powder
• 1/2 teaspoon kosher salt
• 1/4 teaspoon onion powder
• 1/8 teaspoon ground cayenne pepper

For the soup:

• 1.5 pounds boneless, skinless chicken thighs or breasts
• 1 tablespoon extra virgin olive oil
• 1 red bell pepper, chopped
• 1 yellow bell pepper, chopped
• 2 small yellow onions, chopped
• 1 can (796 ml) no salt added diced tomatoes, with juices
• 1 can (540 ml) no salt added black beans, drained and rinsed
• 1 can (341 ml) no salt added whole kernel corn, drained
• 4 cups no salt added chicken broth

Cook Mode

Prevent your screen from going dark

---

Instructions

1. Preheat oven to 350F (175°C).
2. In a small dish, mix together the spices for the fajita seasoning.
3. Place the chicken in a large bowl and coat with 1/2 the seasoning mix.
4. Heat 1 tablespoon of oil in a Dutch oven (or oven safe pot) over medium heat and brown the chicken. About 2-3 minutes per side. (Depending on the size of your pot, you may need to do this in two batches).
5. Once browned, add 3-4 tablespoons of the broth to the chicken, enough to cover the bottom of the pot. Cover and roast in oven for 15-20 minutes, or until the chicken is cooked through.
6. Transfer chicken to a cutting board (leaving the juices in the pot) and let rest for 5 minutes before cutting into cubes or shredding.
7. Add the peppers, onions and remaining fajita seasoning to the pot and saute over medium heat until just starting to soften (about 3-5 minutes).
8. Add the tomatoes, beans, corn, remaining broth and chicken. Stir to combine.
9. Bring to a boil and then let simmer for 5 minutes. Be careful not to over cook the soup as the peppers and onions will get too soft.
10. Taste and add more salt, if necessary. Serve with desired toppings.
    
11. Store leftovers in an airtight container in the fridge for 3-4 days, or in the freezer for up to 3 months.

---

Notes

1. Since we are going from the stovetop to the oven, you’ll need an oven safe pot, like a Dutch oven, for this recipe. If you don’t have one, you can transfer the chicken to an oven safe dish to roast in the oven.
2. I like to use no salt added broth, diced tomatoes, black beans and corn so I can control the amount of salt in the soup. If you use regular products, just note that the soup will be a little saltier.
3. This soup is moderately spicy. If you’re not a fan of spicy food, just reduce the amount of fajita seasoning you add to the soup.
4. Instead of black beans, you can use white beans, kidney beans or chickpeas.
5. You can use any combination of red, green, yellow or orange bell peppers.
6. To save time, buy a rotisserie chicken. Just shred and season it with half of the fajita mix before adding it to the soup.
7. Be sure to check out the other sections above the recipe card for more detailed advice and suggestions for making this recipe.