Description
This Chicken Fajita Soup is loaded with sizzling fajita flavors and hearty ingredients like juicy chicken thighs, colorful bell peppers, rice, black beans, tomatoes, green chilies, and Pepper Jack cheese—all simmered into a rich, comforting Tex-Mex soup that’s easy to make and perfect for cozy nights.
Ingredients
- 2 tablespoons olive oil
- 1 tablespoon butter
- 1 pound chicken thighs, thinly sliced into 2-inch pieces
- 1/2 large onion, thinly sliced
- 1 red bell pepper, thinly sliced and halved
- 1 orange bell pepper, thinly sliced and halved
- 1 yellow bell pepper, thinly sliced and halved
- 4 cloves garlic, minced
- 2 tablespoons flour
- 2 teaspoons chicken bouillon powder
- 1 teaspoon salt
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon black pepper
- 1/2 teaspoon dried oregano
- 3/4 cup long-grain white rice (e.g., basmati)
- 1 (15 oz) can black beans, rinsed and drained
- 1 (4 oz) can mild diced green chilies
- 1 (14 oz) can crushed tomatoes
- 4 (14.5 oz) cans low sodium chicken broth
- 2 tablespoons cornstarch
- 1 cup freshly grated Pepper Jack cheese (or more, to taste)
- Tortilla chips, for garnish
- Fresh cilantro, for garnish
- Sour cream, for garnish
- Avocados, for garnish
- Tomatoes, for garnish
- Lime juice, for garnish
- Hot sauce, to taste
Instructions
1. Heat olive oil and butter in a large Dutch oven or soup pot over medium-high heat.
2. Add sliced chicken thighs and onions. Sauté for about 3 minutes until chicken is lightly golden and onions are softened.
3. Add bell peppers and minced garlic. Cook for 2 minutes, stirring constantly.
4. Sprinkle in flour, chili powder, cumin, smoked paprika, oregano, salt, pepper, and chicken bouillon powder. Stir well to coat.
5. Stir in rice, black beans, diced green chilies, and crushed tomatoes.
6. Add 3 cans of chicken broth and stir to combine.
7. Whisk the cornstarch into the last can of chicken broth and pour into the soup. Stir well to distribute.
8. Bring soup to a boil, then reduce heat to medium-low and simmer for 8–12 minutes, stirring occasionally, until rice is tender.
9. Remove soup from heat and stir in grated Pepper Jack cheese until melted and creamy.
10. Adjust thickness with additional broth or water if needed.
11. Ladle into bowls and top with tortilla chips, avocado, sour cream, cilantro, tomatoes, lime juice, and hot sauce as desired.
Notes
For a thinner broth, you can omit the flour and cornstarch.
Pepper Jack cheese may be left out of the soup and used only as a garnish.
Soup keeps well in the fridge for up to 5 days and tastes even better the next day.
Reheat on the stovetop over medium-low or in the microwave until hot.
You can also warm leftovers in a crockpot on low for 1–3 hours.
Add more broth if needed when reheating.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 1.5 cups
- Calories: 430
- Sugar: 7g
- Sodium: 760mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 6g
- Protein: 32g
- Cholesterol: 90mg