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Chicken Fajita Soup recipe

Chicken Fajita Soup recipe


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  • Recipes
  • Ingredients
  • Meat and poultry
  • Poultry
  • Chicken
  • Cuts of chicken
  • Chicken breast

If you love chicken fajitas, you will love this soup. Garnish with a dollop of soured cream and crumbled tortilla chips, if desired.

312 people made this

IngredientsServes: 10

  • 2 tablespoons vegetable oil
  • 450g skinless, boneless chicken breasts, cut into strips
  • 35g fajita seasoning
  • 1 1/2 red pepper, cut into thin strips
  • 1 1/2 green pepper, cut into thin strips
  • 1 large onion, cut into thin strips
  • 1 (400g) tin chopped tomatoes
  • 1 (410g) tin black beans
  • pinch cumin
  • pinch dried oregano
  • 400ml chicken stock
  • 1 dash hot sauce
  • salt and pepper to taste

MethodPrep:20min ›Cook:55min ›Ready in:1hr15min

  1. Heat oil in a large soup pot over medium heat. Place chicken in the hot oil; cook, stirring only occasionally, until brown, about 10 minutes. Sprinkle fajita seasoning over the browned chicken and stir well to coat. Add the red and green peppers and onion. Stir and cook over medium heat until the vegetables are soft, about 10 minutes.
  2. Pour the tomatoes, black beans, cumin, oregano and chicken stock into the pot. Bring the soup to the boil over high heat, then reduce the heat to medium-low and simmer uncovered for 30 minutes, stirring occasionally.
  3. Season the soup with hot sauce, salt and pepper to taste before serving.

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Reviews & ratingsAverage global rating:(354)

Reviews in English (252)

by Grandma

This soup is delicious. Just enough heat to keep it tasty. Like one of the other reviewers, I used a small can or green chiles and increased the broth to 26 oz. I also added a bag of frozen southwestern style corn I had on hand in the freezer. Before serving, I added shredded cheese on top, either mexican or mozzarella. Fantastic-27 Sep 2009

by Vero Elena

This was really good! I only changed a few things because of what I had on hand - I used regular diced tomatoes instead of fire roasted and a small can of diced fire roasted green chilies because I didn't have poblano peppers. I also added another half can of chicken broth because I like my soup to have lots of broth, and a shake of garlic powder. Yummy, thanks!-01 May 2009

by a2

This was very tasty! I think it's better than tortilla or fajita soup you would get at a restaurant. Like one of the other reviewers I used a small can of diced fire roasted green chilies instead of a poblano pepper. I also used red, yellow, and green bell peppers. I did not add hot sauce and to me it had enough spice and flavor. My fiance likes spice so he added hot sauce to just his bowl. After serving , I put crushed tortilla chips on top. Delicious!-23 Jun 2009


Slow Cooker Creamy Chicken Fajita Soup Recipe

I feel like our family is always on the go these days! Anyone else? I think that’s why I LOVE this recipe.

I can just dump everything into the slow cooker and turn it on and it will be ready when we are.

Talk about a perfect dinner recipe for families! My kids will eat this recipe up!

If you have picky eaters, you need to try this recipe. Serve this soup with some tortilla chips and you will have happy kids.

You could also bring this along to a potluck and have everyone asking for the recipe.

With this recipe you can also tailor it to what you and your family like too, which makes it even better!

If you want to find some more tasty soup recipes, take a gander at our Instant Pot Cream Cheese Chili , the Best Minestrone & Sausage Soup , and our amazing Slow Cooker Chicken Tortellini Tomato Soup .

If you love soup, be sure to check out our Creamy Ground Beef and Tomato Macaroni Soup!

This healthy chicken fajita soup is so simple and you probably already have everything you need to make them!


Creamy Chicken Fajita Soup

Typically, I make a recipe, post a sneak peek on my Instagram story, and within about a week, try to get it posted on the blog. This recipe however created such a buzz and I had several requests for it to be shared, so I did a quick turn around!

Yesterday, Houston had some crazy rain (thanks to Hurricane Imelda) and I was pretty much house bound. No flooding here luckily, but there was flooding around our area, driving conditions weren’t great, and all extra curricular activities were cancelled after school.

Since it is rare to have all three kids home in the evening, I took the opportunity to make a hearty pot of soup. I tossed everything together mid afternoon and let the soup simmer for a few hours. If you’re in a hurry, this soup can be enjoyed in about 25 minutes, no need to simmer.

Not only did my house smell wonderful, but this soup was a HUGE hit. As in, we ate the entire pot! Yep….scraped clean! Impressive, right?

I serve ours with some tortillas on the side and fresh fruit, however, a side salad is a great option too!

Add some toppings of your choice to really change this up! We served ours with chopped cilantro, cheddar cheese, and sour cream.

With Fall weather heading our way, this is the perfect meal to make for good ol’ comfort food! Shredded chicken, diced peppers/onions, and cream cheese combined into a creamy, flavorful soup that will impress all!

Enjoy and be sure to let me know what you think! You can check out my other soup recipes here!


Common Questions

Can I make this soup in an Instant Pot?

Yes! Instructions are above, but add all ingredients except the salsa, cheese, half and half, and soup. Cook on the High-pressure setting for 4 minutes. Allow pressure to release natually. Remove lid when pressure is released, add remaining ingredients. Serve and enjoy!

How can I lower the fat in this recipe?

If you'd like to lower the fat in this recipe use half and half or a lower fat milk and a lower fat sour cream. You can also use chicken breast instead of chicken thighs, and use less cheese.

How can I add more fat to this recipe?

Add 1 to 2 tablespoons of avocado oil, add additional cheese, top with avocado and sour cream.

How can I thicken my keto soup?

An easy way to thicken soups when following a keto diet is to use xanthan gum . Use it sparingly as a little goes a long way. Mix 1/4 to 1/2 tsp xanthan gum in a small bowl with a small amount olive oil or avocado oil (1/2 to 1 tsp). Add the mixture into whatever you are trying to thicken.

How long will this soup last?

This soup will last 3 to 4 days in the refrigerator!

Can I freeze this soup?

Yes, you can freeze this soup. However, we recommend that you freeze the soup before adding dairy products. Store in an airtight container for up to 3 months.

Thaw in the refrigerator and warm in your crockpot when ready to serve. Add the dairy products (See recipe card) after soup is warm.


Creamy Chicken Fajita Soup

I hope y&rsquoall aren&rsquot &ldquosouped out&rdquo yet. 😉 I know I&rsquove been sharing a lot of soups lately, but I just can&rsquot seem to help myself. I could probably eat soup multiple times a week and be perfectly happy. Plus my son actually requests it for dinner all the time! You&rsquove probably heard me mention that he is a picky eater, so it&rsquos a big deal when he makes requests other than sandwiches or pizza.

This Chicken Fajita Soup was actually one of those ideas that came about as I was looking through my fridge, trying to decide what to make for dinner. I had some peppers that I needed to use up, plus some leftovers from my weekly rotisserie chicken. I mentioned my adoration for those chickens in my Shrimp Enchiladas recipe. 🙂

This soup was so easy to make, and it was ready FAST! Under 30 minutes fast, y&rsquoall. Plus, it tastes AMAZING! I added in some sharp cheddar to give it a nice cheesy finish, and there were no complaints coming from our dinner table!


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Tips for Making Fajita Soup

  • Make it less thick. I love my soup thick BUT the consistency of this Chicken Fajita Soup is totally up to you!. For a thinner soup, simply add additional chicken broth.
  • Cheese. Use freshly shredded cheeses as opposed to pre-packaged cheeses so the cheese will melt seamlessly. Packaged cheeses are treated with anti-clumping chemicals which prevents the cheese from melting as well.
  • Season to taste. Spice it up with hot sauce or cayenne pepper, add lime juice for tanginess, add salt to enhance the flavors.

  • 2 tablespoons canola oil
  • 1 pound boneless, skinless chicken breast, trimmed and cut into bite-size pieces
  • 1 large onion, halved and sliced (1 1/2 cups)
  • 1 medium red bell pepper, halved and sliced (1 1/2 cups)
  • 1 large jalapeño pepper, halved, seeded, if desired, and sliced
  • 1 tablespoon chili powder
  • 1 teaspoon ground cumin
  • ¾ teaspoon salt
  • ½ teaspoon garlic powder
  • 4 cups low-sodium chicken broth
  • 4 corn tortillas, diced
  • 2 tablespoons lime juice

Heat oil in a large saucepan over medium-high heat. Add chicken, onion, bell pepper, jalapeño, chili powder, cumin, salt and garlic powder. Cook, stirring, until the vegetables have softened, about 4 minutes. Add broth and bring to a simmer. Reduce heat to maintain a simmer and cook, stirring occasionally, for 5 minutes. Add tortillas and cook, stirring occasionally, until the chicken and vegetables and are cooked through, 5 to 7 minutes more. Remove from heat and stir in lime juice.


Print Email FacebookTwitter Slow Cooker Chicken Fajita Soup

In 3 1/2 to 4-quart slow cooker, place onion and garlic. Top with chicken pieces. Sprinkle with fajita seasoning mix. Add all remaining ingredients. Stir gently to mix slightly. Cover. Cook on Low heat setting 5 to 7 hours or until chicken is fork tender. With spoon or fork, break chicken into small pieces and stir to mix completely.

Tips: If your family prefers dark meat, you can substitute boneless skinless chicken thighs for the breast, or use a combination of both. Leave thighs whole.

Serve this slightly spicy flavorful soup with your favorite taco toppings: Sour cream, avocado, diced tomato, shredded cheese, black olives, or crumbled taco chips.

Serving Size: about 10oz each

Nutritional Information Per Serving:
Calories 190, Total Fat 3.5g (Saturated Fat 1g, Trans Fat 0g), Cholesterol 50mg, Sodium 900mg, Carb 22g, Fiber 6g, Total Sugar 7g, Added Sugar 0g, Protein 18g, Vitamin D 0%, Calcium 4%, Iron 8%, Potassium 10%

Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.


  • 450 gm chicken breasts
  • 1/4 cup lime juice
  • 2 teaspoon cumin powder
  • 3 onion
  • 1 yellow pepper
  • kosher salt as required
  • 1/2 cup extra virgin olive oil
  • 1 teaspoon chilli flakes
  • 2 red bell pepper
  • black pepper as required
  • 1 capsicum (green pepper)

How to make Chicken Fajita

Step 1 Wash and marinate the chicken

To begin with this easy recipe, wash and clean the chicken breasts, drain excess water. Next, take a large tray and add olive oil, lemon juice, cumin powder, red chili flakes/ red chili powder, salt to season. Whisk the mixture and marinate the chicken for 30 minutes.

Step 2 Cook the chicken

Next, wash the veggies and cut them into strips. Heat a pan and add in olive oil, once the oil is hot place the chicken breasts, cook by flipping the sides. Then transfer the chicken to a plate and in the same pan add in the veggies.

Step 3 Serve hot and enjoy!

Toss the veggies and season the dish with salt and pepper, add in the chicken, cook for 3-4 minutes and your chicken fajita is ready. Serve hot with toasted tortillas and condiments.



Comments:

  1. Abracomas

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  2. Wainwright

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  3. Tygomi

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  4. Chicahua

    As a nice message

  5. Kannon

    It is visible, not destiny.



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