Chicken Fajita Soup

    1 hour 15 min

    If you love chicken fajitas, you will love this soup. Sauteed chicken is simmered with peppers, tomatoes, black beans and fajita seasoning. Garnish with a dollop of soured cream and crumbled tortilla chips, if desired.

    313 people made this

    Serves: 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

    Prep: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 & ratings
    Average global rating:

    Reviews in English (252)


    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  (Review from Allrecipes US | Canada)


    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  (Review from Allrecipes US | Canada)


    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  (Review from Allrecipes US | Canada)