Chicken Fajita Soup Recipe

Introduction

Warm up with this vibrant and flavorful Chicken Fajita Soup. Packed with tender chicken, colorful peppers, and a smoky chipotle kick, it’s a comforting meal that’s easy to make any night of the week.

Ingredients

• 2 tablespoons olive oil
• 1 cup chopped onion
• 2 cups chopped bell pepper
• 1 jalapeño (seeded and diced)
• 3 garlic cloves (minced)
• 1 tablespoon chili powder
• 2 teaspoons paprika
• 2 teaspoons cumin
• 2 teaspoons garlic powder
• 2 teaspoons onion powder
• 1 teaspoon salt
• 2 pounds chicken breast
• 1 (10 ounce can) tomatoes with green chilis, undrained
• 32 ounces chicken broth
• 1.5 tablespoon chipotle adobo sauce
• 2 tablespoons lime juice (start with half a lime and taste test)

Instructions

1. Step 1: Heat olive oil in a pot over medium-high heat. Add the chopped onion, bell pepper, and jalapeño. Sauté until the vegetables are softened, about 5 minutes.
2. Step 2: Stir in the minced garlic and all the seasonings: chili powder, paprika, cumin, garlic powder, onion powder, and salt. Cook until the garlic is fragrant, about 1 minute.
3. Step 3: Place the chicken breasts in the pot. Add the canned tomatoes with green chilis, chicken broth, chipotle adobo sauce, and the juice from half a lime. Stir to combine and bring to a simmer. Let cook for 30 minutes until the chicken is cooked through.
4. Step 4: Remove the chicken breasts from the soup and shred them using two forks. Return the shredded chicken to the pot, stir well, and heat through before serving.

Tips & Variations

• For extra heat, leave the jalapeño seeds in or add a pinch of cayenne pepper to the seasoning mix.
• Swap chicken breasts for thighs if you prefer darker meat with more flavor and moisture.
• Add black beans or corn for additional texture and heartiness.
• Garnish with fresh cilantro, avocado slices, or a dollop of sour cream to brighten the flavors.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove over low heat, stirring occasionally. This soup also freezes well for up to 3 months; thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this soup in a slow cooker?

Yes! Sauté the vegetables and spices first, then transfer everything to a slow cooker. Cook on low for 4-6 hours or on high for 2-3 hours until the chicken is tender.

What can I use instead of chipotle adobo sauce?

If you don’t have chipotle adobo sauce, you can use smoked paprika with a little hot sauce or a small amount of chipotle chili powder to mimic the smoky, spicy flavor.

Chicken Fajita Soup Recipe

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★★★★★

4.7 from 76 reviews

This Chicken Fajita Soup is a hearty, flavorful dish that combines tender chicken breast with sautéed bell peppers, onions, and a blend of smoky spices. Infused with chipotle adobo sauce and lime juice, it offers a deliciously spicy and tangy twist on classic fajita flavors, perfect for a cozy meal.

• Author: mia
• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 50 minutes
• Yield: 6 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: Mexican

Ingredients

Scale 1x2x3x

Vegetables and Aromatics

• 1 cup chopped onion
• 2 cups chopped bell pepper
• 1 jalapeño (seeded and diced)
• 3 garlic cloves (minced)

Proteins

• 2 pounds chicken breast

Spices and Seasonings

• 1 tablespoon chili powder
• 2 teaspoons paprika
• 2 teaspoons cumin
• 2 teaspoons garlic powder
• 2 teaspoons onion powder
• 1 teaspoon salt

Liquids and Others

• 2 tablespoons olive oil
• 1 (10 ounce) can tomatoes with green chilis, undrained
• 32 ounces chicken broth
• 1.5 tablespoons chipotle adobo sauce
• 2 tablespoons lime juice (start with juice from half a lime)

Instructions

1. Sauté Vegetables: Heat 2 tablespoons of olive oil in a pot over medium-high heat. Add chopped onion, bell pepper, and diced jalapeño. Cook, stirring occasionally, until the vegetables are softened, about 5-7 minutes.
2. Add Garlic and Spices: Stir in minced garlic along with chili powder, paprika, cumin, garlic powder, onion powder, and salt. Cook for about 1-2 minutes until the garlic becomes fragrant and the spices are well blended with the veggies.
3. Simmer with Chicken and Liquids: Place the chicken breasts into the pot. Add the canned tomatoes with green chilis (including the juice), chicken broth, chipotle adobo sauce, and juice from half a lime. Stir everything together and bring the mixture to a simmer. Reduce heat and let it cook gently for 30 minutes, allowing the chicken to cook through and flavors to meld.
4. Shred Chicken and Finish Soup: Remove the cooked chicken breasts from the pot and shred them with two forks on a plate. Return the shredded chicken back to the soup and stir to combine. Adjust lime juice to taste if needed. Serve hot.

Notes

• You can adjust the amount of chipotle adobo sauce to control the soup’s spiciness.
• Start with juice from half a lime and add more lime juice according to your taste preference.
• For a thicker soup, simmer uncovered to reduce the broth slightly before adding shredded chicken.
• This soup pairs well with warm tortillas or a side of rice.
• Leftovers can be refrigerated for up to 3 days or frozen for up to 1 month.

Keywords: Chicken Fajita Soup, Mexican soup recipe, spicy chicken soup, easy chicken soup, one-pot meal