Chicken Fajita Soup Recipe

4.71 from 17 votes

Made with peppers, chicken, fajita spices, and more, Chicken Fajita Soup is a little zippy and totally comforting! Top each bowl of this homemade soup with tortilla strips, sliced avocado, shredded cheese, and more.

Prep Time20

Cook Time30

Total Time50

Course: Soup

Cuisine: Mexican

Servings: people

Author: Becky Hardin

Ingredients

3-4 pounds roasted chicken meat pulled or chopped
2 tablespoons olive oil
1 tablespoon unsalted butter
1 yellow onion diced
1 green pepper diced
1 red bell pepper diced
3 cloves garlic minced
4 cups low-sodium chicken broth
10 ounces fire-roasted diced tomatoes 1 can
8 ounces Frontera Fajita Skillet Sauce 1 packet
1 tablespoon chili powder
2 teaspoons ground cumin
1 teaspoon kosher salt
½ teaspoon ground black pepper
¼ teaspoon crushed red pepper flakes
2 tablespoons chopped fresh cilantro
Juice of 1 lime

Garnishes

Chopped fresh cilantro
Fresh lime wedges
Shredded Mexican cheese
Tortilla chips or strips
Sour cream
Avocado crema
Pico de gallo

Instructions

Pull the meat off the chicken and rough chop it into bite-sized pieces. Set aside.
3-4 pounds roasted chicken
Heat the oil in a 4-quart, heavy-bottom or stainless steel pan set over medium-low heat. Add the butter, onion, green pepper, and red bell pepper. Cook the vegetables, stirring often, until softened and the onion is translucent, about 5 minutes.
2 tablespoons olive oil, 1 tablespoon unsalted butter, 1 yellow onion, 1 green pepper, 1 red bell pepper
Reduce the heat to low, add the garlic, and cook for 30 seconds.
3 cloves garlic
Add the chicken broth, tomatoes, sauce, chili powder, cumin, salt, pepper, and pepper flakes. Stir well and increase the heat to medium.
4 cups low-sodium chicken broth, 10 ounces fire-roasted diced tomatoes, 8 ounces Frontera Fajita Skillet Sauce, 1 tablespoon chili powder, 2 teaspoons ground cumin, 1 teaspoon kosher salt, ½ teaspoon ground black pepper, ¼ teaspoon crushed red pepper flakes
Bring the soup to a boil. Once boiling, reduce to a simmer, add the chicken, and cook for 30 minutes to blend flavors and thicken.
Add cilantro and fresh lime juice, serve with desired garnishes, and enjoy.
2 tablespoons chopped fresh cilantro, Juice of 1 lime, Chopped fresh cilantro, Fresh lime wedges, Shredded Mexican cheese, Tortilla chips or strips, Sour cream, Avocado crema, Pico de gallo

Video

Notes

Storage: Store soup in an airtight container in the refrigerator for up to 4 days or in the freezer for up to 2 months.

Nutrition