Name: Fajita Soup
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: Tex-Mex
Ingredients: 1 tbsp olive oil; 1 onion, chopped; 1 bell pepper, chopped; 2 cloves garlic, minced; 1 (14.5-oz) can diced tomatoes with green chilies; 1 chipotle chili in adobo + 1 tbsp adobo sauce (more for extra heat); 2 tsp ground cumin; 1/2 tsp dried oregano; 1 tsp chili powder; 1/2 tsp smoked paprika; Salt and black pepper, to taste; 1 lb boneless skinless chicken breasts (or cooked shredded chicken); 5 cups low-sodium chicken broth; 1 cup frozen corn; 1 (15-oz) can black beans, drained and rinsed; 1 avocado, for topping; 1/2 cup fresh cilantro, for topping; Tortillas, optional, for serving

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Fajita soup takes all the bold, smoky, and savory flavors of classic fajitas and turns them into a hearty, warming bowl. Packed with chicken, beans, corn, peppers, and spices, this soup is both filling and full of zesty Tex-Mex flavor. It’s perfect for weeknight dinners, meal prep, or anytime you want a cozy yet vibrant meal.

Why You’ll Love This Recipe

This fajita soup is flavorful, customizable, and easy to make on the stovetop, in a slow cooker, or in an Instant Pot. The combination of smoky chipotle, tender shredded chicken, and fresh toppings makes it a standout dish. Plus, it’s a healthier comfort food option that’s naturally gluten-free and can be adapted for meal prep or freezer storage.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1 tablespoon olive oil
1 onion, chopped
1 bell pepper, chopped
2 cloves garlic, minced
1 (14.5-ounce) can diced tomatoes with green chilies
1 chipotle chili in adobo sauce plus 1 tablespoon sauce from the can (or more for extra heat)
2 teaspoons ground cumin
1/2 teaspoon dried oregano
1 teaspoon chili powder
1/2 teaspoon smoked paprika
Salt and freshly ground black pepper, to taste
1 pound boneless skinless chicken breasts (or cooked shredded chicken, such as rotisserie)
5 cups low-sodium chicken broth
1 cup frozen corn
1 (15-ounce) can black beans, drained and rinsed
1 avocado, for topping
1/2 cup fresh cilantro, for topping
Tortillas, optional, for serving

Directions

Heat olive oil in a large soup pot over medium heat. Add onion and bell pepper and sauté for 2–3 minutes. Add garlic and cook for 30 seconds.
Stir in diced tomatoes, chipotle chili, adobo sauce, cumin, oregano, chili powder, paprika, salt, and pepper.
Add chicken breasts and broth. Cook over medium heat until chicken is cooked through, about 20 minutes. Remove chicken, shred with forks, and set aside.
Stir in corn and black beans. Cook until warmed through, then return shredded chicken to the pot.
Taste and adjust seasonings as needed.
Serve hot, topped with avocado, fresh cilantro, and tortillas on the side if desired.

Slow Cooker Method: Add all ingredients except beans, corn, avocado, and cilantro to the slow cooker. Cook on LOW for 3.5–4 hours or HIGH for 2–3 hours. Shred chicken, then stir in beans and corn until warmed.

Instant Pot Method: Use the sauté setting to cook onion, pepper, and garlic. Turn off, then add tomatoes, chipotle chili, spices, chicken, and broth. Cook on manual/high pressure for 8 minutes, with a 10-minute natural release. Shred chicken, then stir in beans and corn.

Servings and timing

This recipe serves 6. Preparation takes about 10 minutes, cooking takes 25 minutes on the stovetop (or 2–4 hours in a slow cooker, 30 minutes total in an Instant Pot).

Variations

Swap chicken with turkey or beef for a different protein.
Use fire-roasted tomatoes for extra smokiness.
Add zucchini or mushrooms for more vegetables.
Make it creamy by stirring in a splash of heavy cream or sour cream at the end.
For a vegetarian version, skip the chicken and add extra beans or tofu.

Storage/Reheating

Store leftovers in airtight containers in the refrigerator for up to 4 days. Reheat on the stovetop or in the microwave until warmed through. This soup also freezes well—store in freezer-safe containers for up to 3 months. Thaw overnight in the fridge before reheating.

FAQs

Is fajita soup spicy?

It has a smoky kick from chipotle and chili powder, but you can adjust the heat to your preference.

Can I use leftover rotisserie chicken?

Yes, just add it after the beans and corn, since it’s already cooked.

Do I need tortillas with this soup?

No, but they make a great side for dipping.

Can I make this soup dairy-free?

Yes, it’s naturally dairy-free as written.

What’s the best way to thicken fajita soup?

Simmer uncovered for a few extra minutes to reduce liquid, or add a spoonful of refried beans.

Can I double this recipe?

Yes, it scales up easily—just use a larger pot or slow cooker.

How can I make it less spicy?

Use only half a chipotle chili and skip the adobo sauce.

Can I meal prep this soup?

Yes, portion it into containers with toppings stored separately.

What toppings go well with fajita soup?

Avocado, cilantro, shredded cheese, tortilla strips, sour cream, or jalapeños.

Is this recipe gluten-free?

Yes, as long as your broth and toppings are certified gluten-free.

Conclusion

Fajita soup is a hearty, zesty dish that brings all the flavors of fajitas into a comforting bowl. With its smoky broth, tender chicken, and customizable toppings, it’s an easy, versatile recipe you’ll want to make again and again. Whether on the stovetop, in a slow cooker, or Instant Pot, this soup is perfect for weeknights, meal prep, or cozy gatherings.

Maggie