Description
Fajita Soup is a hearty Tex-Mex inspired dish that transforms the smoky, savory flavors of fajitas into a cozy, filling soup. Packed with chicken, beans, corn, peppers, and spices, it’s an easy weeknight dinner or meal prep favorite that’s naturally gluten-free and customizable with fresh toppings.
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
Instructions
- Heat olive oil in a large pot over medium heat. Add onion and bell pepper; sauté 2–3 minutes. Add garlic and cook 30 seconds.
- Stir in diced tomatoes, chipotle chili, adobo sauce, cumin, oregano, chili powder, paprika, salt, and pepper.
- Add chicken breasts and broth. Simmer until chicken is cooked through, about 20 minutes. Remove chicken, shred, and set aside.
- Add corn and black beans; simmer until warmed through. Return shredded chicken to the pot.
- Taste and adjust seasoning. Serve hot topped with avocado, cilantro, and tortillas.
- Slow Cooker: Add all ingredients except beans, corn, avocado, and cilantro. Cook LOW 3.5–4 hrs or HIGH 2–3 hrs. Shred chicken, stir in beans and corn.
- Instant Pot: Sauté onion, pepper, garlic. Add tomatoes, chipotle, spices, chicken, broth. Pressure cook 8 mins, natural release 10 mins. Shred chicken, stir in beans and corn.
Notes
- For a vegetarian version, skip chicken and add more beans or tofu.
- Use fire-roasted tomatoes for a smokier flavor.
- Make it creamy with a splash of cream or sour cream at the end.
- Simmer uncovered longer to thicken soup.
- Freeze in portions for up to 3 months.
- Prep Time: 10 mins
- Cook Time: 25 mins
- Category: Soup
- Method: Stovetop
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 1 bowl
- Calories: 280
- Sugar: 5g
- Sodium: 720mg
- Fat: 9g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 7g
- Protein: 26g
- Cholesterol: 55mg
