Description
This Chicken Fajita Soup is a hearty and flavorful Mexican-inspired dish that combines tender chicken, sautéed bell peppers and onions, black beans, corn, and a blend of spices in a comforting broth. Perfect for a cozy meal, this soup offers a spicy, creamy twist with optional heavy cream and is topped with fresh cilantro, shredded cheese, and crispy tortilla strips for an authentic Tex-Mex experience.
Ingredients
Scale
Soup Base
- 1 tablespoon olive oil
- 1 lb boneless skinless chicken breasts, cut into bite-sized pieces
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 small onion, sliced
- 2 cloves garlic, minced
- 1 can (14.5 oz) diced tomatoes
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup frozen corn
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper (optional)
- Salt and black pepper to taste
- 4 cups chicken broth
Finishing Touches (Optional)
- 1/2 cup heavy cream or half-and-half
- Juice of 1 lime
- Fresh cilantro, chopped
- Shredded cheese
- Tortilla strips
Instructions
- Heat the olive oil and cook chicken: In a large pot over medium heat, warm the olive oil. Add the chicken pieces and cook for 4–5 minutes, stirring occasionally, until they are lightly browned on all sides.
- Sauté the vegetables: Add the sliced red and green bell peppers and onion to the pot. Cook for another 4–5 minutes, stirring occasionally, until the vegetables are softened and fragrant.
- Add garlic: Stir in the minced garlic and cook for 30 seconds until aromatic, being careful not to burn it.
- Add remaining ingredients: Pour in diced tomatoes, black beans, frozen corn, chili powder, cumin, smoked paprika, cayenne (if using), and season with salt and black pepper. Stir everything well to combine.
- Simmer the soup: Pour in the chicken broth, bring the mixture to a boil, then reduce heat to low. Let it simmer gently for 20 minutes to allow flavors to meld.
- Add cream and lime juice: If using, stir in the heavy cream or half-and-half during the last 5 minutes of cooking. Finish by squeezing the juice of one lime into the soup and stirring to combine.
- Serve: Ladle the soup into bowls and garnish with fresh cilantro, shredded cheese, and tortilla strips as desired. Serve hot and enjoy!
Notes
- For a quicker option, use shredded rotisserie chicken added after sautéing the vegetables instead of raw chicken.
- To make this soup dairy-free, simply omit the heavy cream or half-and-half from the recipe.
- You can adjust the level of spiciness by omitting or adding more cayenne pepper according to your taste.
- This soup freezes well – cool completely before storing in airtight containers for up to 3 months.
