Easy Chicken Fajita Soup

Easy Chicken Fajita Soup

213 Reviews 17 Pics
  • Prep

    20 m
  • Cook

    55 m
  • Ready In

    1 h 15 m
Gweb8
Recipe by  Gweb8

“This soup is simply made, with chicken, peppers, onions, and tomatoes in a delicious seasoned broth. Serve the soup as is or top with tortilla chips.”

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Ingredients

Adjust Servings

Original recipe yields 10 servings

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Directions

  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 bell pepper, poblano pepper, and onion to the seasoned chicken. Stir and cook over medium heat until the vegetables are soft, about 10 minutes.
  2. Pour the fire roasted tomatoes, black beans, and chicken broth into the pot with the chicken and vegetables. Bring the soup to a 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 (213)

Rate This Recipe
Grandma
138

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

Vero Elena
99

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!

a2
69

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!

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Nutrition

Amount Per Serving (10 total)

  • Calories
  • 143 cal
  • 7%
  • Fat
  • 5.5 g
  • 8%
  • Carbs
  • 15.6 g
  • 5%
  • Protein
  • 12.4 g
  • 25%
  • Cholesterol
  • 24 mg
  • 8%
  • Sodium
  • 753 mg
  • 30%

Based on a 2,000 calorie diet

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