Name: Recipe "Chicken Fajita Soup"
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Ingredients: 1 tbsp olive oil; 1 yellow onion (diced); 1 red bell pepper (seeded, stemmed, and chopped); 1 green bell pepper (seeded, stemmed, and chopped); 3 cloves garlic (minced); 28 oz diced tomatoes; 15 oz black beans (rinsed and drained); 2.5 cup chicken broth; 2 cup cooked shredded chicken; 1.5 tsp chili powder; 1 tsp ground cumin; 1 tsp smoked paprika; 0.5 tsp dried oregano; 1 tbsp fresh lime juice; to taste kosher salt and pepper; 0.25 cup cilantro (chopped); sour cream, shredded cheese, avocado, cilantro, and tortilla chips (for garnish)

These come up often alongside this one: Sweet Potato Soup, Creamy Chicken Noodle Soup, Fall Vegetable Quinoa Soup, and Stuffed Pepper Soup.

Why This Chicken Fajita Soup Comes Together So Fast

This chicken fajita soup brings all the smoky, tangy flavors of classic fajitas into a warm, comforting bowl. The secret to making it a quick weeknight dinner is using rotisserie chicken, so you get tender shredded meat without any extra cooking. A squeeze of lime juice at the end brightens everything up.

3 Reasons You’ll Love This Easy Chicken Soup

Ready in about 30 minutes thanks to rotisserie chicken and simple pantry ingredients.
All the fajita flavors you love, smoky paprika, cumin, and lime, in a cozy soup.
Customizable with your favorite toppings like avocado, cheese, and tortilla chips.

Key Ingredients for Chicken Fajita Soup with Black Beans

Smoked paprika, gives the soup its signature smoky fajita flavor. Regular paprika won’t have the same depth. Look for Spanish smoked paprika (pimentón).
Rotisserie chicken, saves time and adds flavor. You can also use leftover cooked chicken or turkey.
Black beans, add protein and a creamy texture. Rinse and drain them before adding to avoid excess salt.

Kitchen Tools for This Fajita Soup Recipe

Large pot or Dutch oven (5-6 quart) for even heating
Sharp knife and cutting board for chopping vegetables
Wooden spoon or spatula for stirring
Ladle for serving

Tips for Making the Best Chicken Fajita Soup

For the quickest prep, pick up a rotisserie chicken from the store and shred the meat. Leftover cooked chicken or even Thanksgiving turkey works just as well. To save time on busy evenings, chop the onion and bell peppers ahead of time and measure out the spices into a small bowl. If you prefer a hands-off approach, this soup also works in a slow cooker. Combine all the ingredients in the slow cooker and cook on low until heated through, which usually takes a few hours.

Expert Tips for Perfect Chicken Fajita Soup

Sauté the onions and peppers until just tender, about 5 minutes, to keep a little bite. Add the garlic for 2 minutes and no longer, so it doesn’t burn. Let the soup simmer for the full 20 minutes so the spices meld and the broth becomes rich. If you want a thicker soup, mash some of the black beans against the side of the pot before serving.

Adjusting the Thickness of Your Fajita Soup

If your soup turns out thicker than you like, stir in a little extra chicken broth until it reaches your desired consistency. If it’s too thin, let it simmer uncovered for a few extra minutes to reduce. You can also mash some of the black beans against the side of the pot to thicken the broth naturally.

Chicken Fajita Soup Variations to Try

You can swap the rotisserie chicken for any leftover cooked chicken or even Thanksgiving turkey. If you prefer a different bean, pinto or kidney beans work well in place of black beans. For a thicker, stew-like consistency, mash some of the beans before adding them to the pot.

Toppings and Sides for Chicken Fajita Soup

Serve the soup hot with your choice of toppings. A dollop of sour cream, a sprinkle of shredded cheese, diced avocado, and fresh cilantro all work well. Crunchy tortilla chips are a must for scooping up the broth. The soup is hearty enough to be a meal on its own, but a simple side salad with lime vinaigrette would round it out nicely.

How to Store Leftover Chicken Fajita Soup

Store leftover soup in an airtight container in the refrigerator. It will keep for several days. The flavors often meld and taste even better the next day.

How to Freeze Chicken Fajita Soup

This soup freezes well. Let it cool completely, then transfer to freezer-safe containers. Leave some headspace for expansion. Thaw overnight in the refrigerator before reheating.

Best Ways to Reheat Chicken Fajita Soup

Reheat on the stovetop over medium-low heat, stirring occasionally, until hot. You can also microwave individual portions in a microwave-safe bowl, stirring halfway through.

Chicken Fajita Soup FAQs

Can I use fresh chicken instead of rotisserie?

Yes. Cook boneless, skinless chicken breasts or thighs in the soup until done, then shred them. You may need to simmer the soup a little longer to cook the chicken through, about 15-20 minutes extra.

Can I make this soup vegetarian?

Absolutely. Omit the chicken and use vegetable broth instead of chicken broth. Add an extra can of black beans or pinto beans for protein. The fajita spices will still give it plenty of flavor.

How can I make it spicier?

Add a diced jalapeño along with the bell peppers, or stir in a pinch of cayenne pepper or crushed red pepper flakes. You can also use a spicier chili powder blend.

Can I use a slow cooker for this recipe?

Yes. Combine all the ingredients in a slow cooker and cook on low until heated through, usually 4 to 6 hours. The soup can hold on warm for serving.

Can I use different beans?

Sure. Pinto beans, kidney beans, or even chickpeas work well in place of black beans. Just rinse and drain them before adding.

Recipe

Chicken Fajita Soup

Warm up with a bowl of Chicken Fajita Soup loaded with your favorite toppings. All of your favorite fajita flavors are combined in an easy and comforting soup that's perfect for weeknights or easy entertaining.

easyGluten-Free

10 min

Prep Time

30 min

Cook Time

40 min

Total Time

Servings

Dinner

Course

Mexican

Cuisine

617 kcal

Calories

Ingredients

Servings

1 tbsp olive oil
1 yellow onion, diced
1 red bell pepper, seeded, stemmed, and chopped
1 green bell pepper, seeded, stemmed, and chopped
3 cloves garlic, minced
28 oz diced tomatoes
15 oz black beans, rinsed and drained
2.5 cup chicken broth

2 cup cooked shredded chicken
1.5 tsp chili powder
1 tsp ground cumin
1 tsp smoked paprika
0.5 tsp dried oregano
1 tbsp fresh lime juice
to taste kosher salt and pepper
0.25 cup cilantro, chopped

garnish

sour cream, shredded cheese, avocado, cilantro, and tortilla chips, for garnish

Instructions

1
In a large pot, heat the olive oil over medium-high heat. Add the onion and peppers and cook until tender, about 5 minutes. Add the garlic and cook for 2 more minutes.
2
Stir in the diced tomatoes, black beans, broth, and shredded chicken. Add the chili powder, cumin, smoked paprika, oregano, lime juice, salt, and pepper. Stir in the cilantro.

3
Let the soup simmer for 20 minutes, stirring occasionally. Ladle the soup into bowls and serve warm with desired toppings.

Nutrition (per serving)

617kcal

Calorie breakdown

Protein36%226 kcal

Fat28%176 kcal

Carbohydrates36%222 kcal

How this was calculated — 17 of 17 ingredients matched

olive oilOil, corn, peanut, and olive133 kcal

yellow onionOnions, yellow, raw0 kcal

red bell pepperPepper, banana, raw0 kcal

green bell pepperPepper, banana, raw0 kcal

garlicGarlic, raw22 kcal

diced tomatoesTomatoes, grape, raw214 kcal

black beansBeans, black, mature seeds, raw1450 kcal

chicken brothChicken, canned, no broth1110 kcal

cooked shredded chickenChicken, ground, raw686 kcal

chili powderSpices, chili powder21 kcal

ground cuminSpices, cumin seed19 kcal

smoked paprikaSpices, paprika14 kcal

dried oreganoSpices, oregano, dried7 kcal

fresh lime juiceLime juice, raw4 kcal

kosher salt and pepperPepper, banana, raw0 kcal

cilantroCoriander (cilantro) leaves, raw14 kcal

sour cream, shredded cheese, avocado, cilantro, and tortilla chipsCheese, caraway4 kcal

Serving size ≈ 405 g · 6 servings

Nutrition information is automatically calculated from USDA FoodData Central, so should only be used as an approximation. Actual values may vary depending on the ingredients, brands, and preparation methods used.

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Keyword: Boiled, Chicken, fajita, gluten-free, soup

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