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Chicken Fajita Soup Recipe for a Flavorful and Nourishing Meal
This smoky, protein-packed soup is a delicious twist on classic fajitas.

If you love the bold flavors of fajitas but crave something warm and comforting, this Chicken Fajita Soup is the perfect dish. It combines smoky spices, fire-roasted tomatoes, tender chicken, and fiber-rich black beans in a rich, savory broth. Topped with creamy avocado, crunchy tortilla strips, and a dollop of sour cream, every spoonful is a delicious balance of textures and flavors. Plus, it’s easy to customize swap in your favorite protein, add extra heat with jalapeños, or make it vegetarian with tofu and veggie broth.
Why You’ll Love This Soup
Packed with protein–Chicken and black beans make this a satisfying meal.
Loaded with nutrients–Bell peppers, onions, and tomatoes add antioxidants and vitamins.
Easy to prepare–Use rotisserie chicken for convenience and pre-chopped veggies to save time.
Full of bold flavors–Chili powder, cumin, and smoked paprika create a rich, smoky taste.
Key Nutrition Benefits
This soup isn’t just delicious it’s packed with health benefits:
Rotisserie chicken is a great source of lean protein, B vitamins, and selenium. However, it can be high in sodium, so opt for homemade poached chicken if you’re watching your intake.
Bell peppers and onions provide fiber, vitamin C, and antioxidants, supporting immune health and reducing inflammation.
Black beans are loaded with fiber, plant protein, iron, and gut-friendly nutrients, helping support digestion and heart health.
Ingredients
1 tbsp extra-virgin olive oil
1 cup chopped yellow onion
1 cup chopped red bell pepper
1 cup chopped yellow bell pepper
1½ tbsp minced garlic
2½ tsp chili powder
1½ tsp ground cumin
1 tsp smoked paprika
½ tsp dried oregano
½ tsp salt
4 cups reduced-sodium chicken broth
2 (14.5-oz) cans fire-roasted diced tomatoes (undrained)
1 (15-oz) can no-salt-added black beans (rinsed)
⅓ cup chopped fresh cilantro
2 tbsp lime juice
2 cups shredded rotisserie chicken
3 tbsp reduced-fat sour cream
6 tbsp tricolor tortilla strips
1 avocado (sliced)
How to Make Chicken Fajita Soup
Sauté the vegetables–Heat olive oil in a large pot over medium heat. Add onion and bell peppers, cooking until softened (about 5 minutes).
Bloom the spices–Stir in garlic, chili powder, cumin, smoked paprika, oregano, and salt. Cook for 1–2 minutes until fragrant.
Simmer the soup–Add chicken broth, fire-roasted tomatoes, black beans, cilantro, and lime juice. Reduce heat and let it simmer for 20 minutes.
Add the chicken–Stir in shredded rotisserie chicken and let the soup heat through for another 5 minutes.
Serve and garnish–Ladle into bowls and top with sour cream, tortilla strips, and avocado slices.
Expert Cooking Tips
Save time with pre-cut veggies–Many grocery stores sell chopped onions and bell peppers for added convenience.
Use a fajita seasoning packet–If sodium isn’t a concern, replace the individual spices with store-bought fajita seasoning.
Customize the protein–Swap in leftover steak, ground turkey, or tofu for a new twist.
Maximize flavor–Blooming the spices in oil enhances their depth, so don’t skip this step!
How to Make It Your Own
This recipe is incredibly versatile try these variations:
Spicy Version–Add chopped jalapeños or a dash of cayenne pepper for extra heat.
Vegetarian Option–Use no-chicken broth and swap the chicken for tofu or extra black beans.
Creamier Texture–Stir in a bit of Greek yogurt or extra sour cream for a richer soup.
Storing and Reheating
Refrigerate–Store leftovers in an airtight container for up to 4 days.
Freeze–This soup freezes well for up to 3 months. Let it cool completely before transferring to freezer-safe containers.
ReheatWarm on the stove over low heat or microwave in 30-second intervals, stirring in between.
This Chicken Fajita Soup brings the vibrant flavors of Tex-Mex cuisine into a nourishing, easy-to-make meal. Enjoy it as a hearty lunch or dinner, and don’t forget to experiment with your favorite toppings!
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