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Chicken Fajita Soup

Creamy Chicken Fajita Soup: Comfort in a Bowl

This Chicken Fajita Soup combines succulent chicken, vibrant peppers, and a creamy broth, making it a perfect comfort food for chilly evenings.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6 bowls
Course: Soups
Cuisine: Mexican
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Soup Base
  • 2 tablespoons Olive Oil Can be substituted with any neutral oil
  • 2 tablespoons Butter Adds richness; can substitute with margarine or omit
  • 1 pound Chicken Thighs Thinly sliced; leaner breast meat can be used
  • 1 Onion Base flavor; interchangeable with red, yellow, or white onions
  • 2 Bell Peppers (red, orange, yellow) Any preferred bell pepper works
  • 4 cloves Garlic Fresh minced garlic is ideal
  • 2 tablespoons Flour For thickening; cornstarch can be a gluten-free substitute
  • 1 tablespoon Chicken Bouillon Powder Low sodium alternatives work well
  • 1 teaspoon Salt Adjust to taste
  • 1 teaspoon Chili Powder Essential for flavor
  • 1 teaspoon Ground Cumin Essential for flavor
  • 1 teaspoon Smoked Paprika Essential for flavor
  • 1 teaspoon Dried Oregano Essential for flavor
  • 1 cup Long-Grain White Rice Brown rice or quinoa can substitute; cooking time may vary
  • 1 can Black Beans Canned beans are convenient; rinse before use
  • 1 can Diced Green Chiles Adds mild heat; jalapeños can be used for spicier soup
  • 1 can Crushed Tomatoes Can use whole tomatoes crushed by hand
  • 4 cups Low Sodium Chicken Broth Vegetable broth can be a vegetarian alternative
  • 2 tablespoons Cornstarch Optional for thickening
Garnish
  • 1 cup Pepper Jack Cheese Can substitute with cheddar or omit
  • 1 Tortilla Chips/Strips Adds texture and crunch
  • 1 bunch Fresh Cilantro For garnish
  • 1 cup Sour Cream For added creaminess
  • 1 medium Avocados Adds richness
  • 1 cup Tomatoes Diced for freshness
  • 1 tablespoon Lime Juice Adds zing and balance
  • to taste Hot Sauce Optional for more heat

Equipment

  • Dutch oven

Method
 

Preparation Steps
  1. In a large Dutch oven, heat 2 tablespoons of olive oil and melt 2 tablespoons of butter over medium-high heat. Once bubbling, add 1 pound of thinly sliced chicken thighs and 1 chopped onion, and stir frequently for about 3 minutes until lightly browned.
  2. Incorporate 2 diced bell peppers and 4 cloves of minced garlic, followed by 2 tablespoons of flour and 1 teaspoon each of chili powder, ground cumin, smoked paprika, and dried oregano. Stir for about 2 minutes until fragrant.
  3. Pour in 4 cups of low sodium chicken broth with 1 can of rinsed black beans, 1 can of diced green chiles, and 1 can of crushed tomatoes. Mix in 1 cup of long-grain white rice and bring to a boil, watching for bubbling edges for about 5 minutes.
  4. Reduce heat to low, cover, and let simmer gently for about 30 minutes, stirring occasionally to prevent sticking.
  5. After rice is tender, stir in 1 cup of shredded Pepper Jack cheese until melted. Adjust consistency with more broth or water if needed, then remove from heat.
  6. Ladle into bowls and garnish with tortilla chips, fresh avocado, a dollop of sour cream, cilantro, lime juice, and hot sauce.

Nutrition

Serving: 1bowlCalories: 450kcalCarbohydrates: 45gProtein: 30gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 90mgSodium: 800mgPotassium: 800mgFiber: 10gSugar: 3gVitamin A: 500IUVitamin C: 60mgCalcium: 200mgIron: 3mg

Notes

Consider prepping ingredients the night before to save time during cooking. Store leftovers in an airtight container for up to 5 days. Freeze without rice for up to 3 months.

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