Chicken Fajita Soup Bowl

This Chicken Fajita Soup transforms the classic Mexican dish into a comforting bowl of goodness that my family requests weekly. The rich broth carries all those signature fajita flavors while tender chicken, colorful peppers, and black beans create a satisfying meal that works year-round.

I first created this soup during a particularly busy week when I wanted fajitas but needed something that could stretch for multiple meals. Now it's become our Tuesday tradition, and the aroma of those sautéing peppers instantly brings everyone to the kitchen.

Ingredients

• Olive oil: creates the foundation for sautéing vegetables and adds a subtle richness to the broth
• Onion and bell peppers: provide the classic fajita vegetable base and release incredible sweetness when sautéed
• Garlic cloves: add depth and warmth look for firm bulbs with tight skin for the freshest flavor
• Boneless skinless chicken breasts: work perfectly for quick cooking choose organic if possible for best flavor
• Fajita seasoning mix: offers convenience with balanced spices in perfectly measured amounts
• Fire roasted diced tomatoes: bring a slight smokiness that regular tomatoes lack
• Low sodium chicken broth: allows you to control the salt level while providing rich flavor
• Black beans: add protein and fiber rinse thoroughly to remove excess sodium
• Frozen corn kernels: add sweet pops of texture no need to thaw before adding
• Fresh lime juice: brightens all the flavors and cuts through the richness
• Fresh cilantro: provides the signature Mexican flavor finish always add just before serving

Step-by-Step Instructions

Sauté Vegetables:

Heat olive oil in a large heavy bottomed pot over medium heat until it shimmers. Add your diced onion and bell peppers, stirring occasionally for about 5 minutes until they begin to soften but still maintain some texture. The vegetables should become slightly translucent but not brown. Add the minced garlic and cook for just one minute longer, stirring constantly to prevent burning. The garlic should become fragrant but not dark.

Cook Chicken:

Add the chicken strips to the pot with your softened vegetables. Immediately sprinkle with the entire packet of fajita seasoning, ensuring each piece gets coated. Stir continuously for about 5 minutes until the chicken develops a light golden color on the outside. The chicken will finish cooking in the broth, so it doesn't need to be completely cooked through at this stage.

Add Liquids and Beans:

Pour in the can of fire roasted tomatoes with all their flavorful juices, followed by the chicken broth. Stir well, scraping the bottom of the pot to release any browned bits. Add your drained and rinsed black beans and corn kernels. Bring everything to a gentle boil, then immediately reduce to a simmer. Allow the soup to bubble gently for 15 to 20 minutes, uncovered. This time allows the chicken to cook through completely and the flavors to harmonize.

Season and Serve:

Remove the pot from heat and squeeze in the fresh lime juice. Taste the soup and adjust with salt and pepper as needed. The fajita seasoning contains salt, so add additional seasoning carefully. Ladle into warmed bowls and garnish generously with fresh chopped cilantro. Set out optional toppings like shredded cheese, sour cream, avocado slices, and tortilla chips for everyone to customize their bowls.

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The fire roasted tomatoes completely transform this soup. I discovered their power when I accidentally grabbed the wrong can one evening, and the depth they added was remarkable. My daughter calls them the "magic ingredient" now and insists we never substitute regular diced tomatoes.

Making Ahead and Storage

This soup actually improves with time as the flavors continue to meld in the refrigerator. Store cooled soup in airtight containers for up to 4 days. The soup will thicken slightly when chilled, so add a splash of chicken broth when reheating if you prefer a thinner consistency. For longer storage, freeze portions in freezer safe containers for up to 3 months. Thaw overnight in the refrigerator before gently reheating on the stovetop.

Customization Options

This recipe welcomes endless adaptations based on your preferences or what you have available. Swap chicken thighs for breasts for even more tender meat. Vegetarians can replace the chicken with an extra can of beans or add diced zucchini and mushrooms for heartiness. For a spicier version, include a diced jalapeño with the bell peppers or add a dash of hot sauce to individual servings. Make it creamy by stirring in a half cup of heavy cream or a dollop of sour cream just before serving.

Serving Suggestions

Turn this soup into a complete fiesta by setting up a toppings bar with diced avocado, crushed tortilla chips, lime wedges, shredded Mexican cheese, and sour cream. Warm corn tortillas make excellent dippers, or serve with a side of simple cornbread to soak up the flavorful broth. For a lighter meal, pair with a crisp green salad dressed with lime vinaigrette. The leftovers also make an excellent filling for burritos the next day just drain some of the broth first.

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Frequently Asked Questions

→ How can I make the soup spicier?

Add a chopped jalapeño pepper while sautéing the vegetables or sprinkle in chili flakes to adjust the heat level.

→ Can I use pre-cooked chicken?

Yes, shredded rotisserie chicken works well. Add it during the simmering step to warm through.

→ What toppings go well with this soup?

Fresh cilantro, shredded cheese, sour cream, avocado slices, and crushed tortilla chips are great toppings.

→ Can I freeze this soup?

Yes, let the soup cool completely, transfer it to airtight containers, and freeze for up to three months.

→ How can I make the soup creamier?

Stir in 1/2 cup of heavy cream or a dollop of sour cream during the simmering step.