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Chicken Fajita Soup

Chicken fajitas in soup form! This is such a filling and flavorful soup and you'll love these tasty Tex-Mex flavors. It's loaded with chicken, rice, black beans and veggies.

Recipe From: See original post here

Servings: 7

Prep15 minutes Cook30 minutes Ready in: 45 minutes


  • 1 cup dry long-grain white rice

  • 2 bell peppers, chopped into 1/2-inch pieces (3 cups)

  • 2 cups chopped yellow onion (2 small)

  • 4 cloves garlic, minced

  • 1 Tbsp olive oil

  • 5 1/2 cups low-sodium chicken broth

  • 1 (14.5 oz) can fire roasted diced tomatoes

  • 4 tsp chili powder

  • 1 Tbsp ancho chili powder

  • 1 1/2 tsp ground cumin

  • 1 1/2 tsp paprika

  • 3/4 tsp oregano

  • Salt and freshly ground black pepper

  • 1 lb boneless skinless chicken breast, pounded evenly with flat side of meat mallet to 1/2-inch thickness

  • 1 (14.5 oz) can black beans, drained and rinsed

  • 1/3 cup chopped cilantro

  • 2 Tbsp fresh lime juice

  • Mexican cheese blend and sour cream for serving (optional)


  • Prepare rice according to directions listed on package.

  • Meanwhile, heat olive oil in a large pot over medium-high heat. Add bell peppers and onion and saute 3 minutes then add garlic and saute 1 minute longer.

  • Pour in chicken broth and diced tomatoes. Stir in chili powder, ancho chili powder, cumin, paprika, oregano and season with salt and pepper to taste.

  • Add chicken and bring to a light boil. Reduce heat to medium-low, cover and simmer until chicken has cooked through (chicken should register 165 degrees in center on an instant read thermometer), about 10 - 15 minutes.

  • Transfer chicken to a cutting board (while continuing to cook soup mixture to soften veggies) and let chicken rest 5 minutes, then cut into small strips.

  • Return chicken to soup, stir in cooked rice (see notes), black beans, cilantro and lime juice. Serve warm with cheese and sour cream if desired.

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