Description
Experience the vibrant, zesty flavors of a classic fajita skillet transformed into a rich and velvety soup. This comforting meal features succulent shredded chicken, tender bell peppers, and onions simmered in a silky, creamy broth. Perfectly balanced with fire-roasted tomatoes and a touch of heat, it is a quick, delicious solution for busy weeknights that the whole family will love.
Ingredients
1 lb boneless chicken, cooked and shredded
1 medium onion, diced
1 green bell pepper, diced
4 garlic cloves, minced
1 tablespoon butter
6 oz cream cheese, softened
1 cup heavy whipping cream
14 oz can fire-roasted tomatoes with green chilies
4 cups chicken broth
1 tablespoon fajita seasoning
Salt and black pepper to taste
Optional: shredded cheddar, cilantro, and avocado for garnish
Instructions
In a large pot or Dutch oven, melt the butter over medium heat.
Add the diced onion and green bell pepper. Sauté until softened, about 5 minutes.
Add the minced garlic and cook for 1 minute until fragrant.
Stir in the shredded chicken, fire-roasted tomatoes, and chicken broth.
Bring to a gentle simmer, then stir in the fajita seasoning.
Whisk in the softened cream cheese until smooth and fully incorporated into the broth.
Pour in the heavy whipping cream and let the soup simmer for another 10 minutes to allow flavors to meld.
Season with salt and pepper to taste.
Serve warm, topped with your favorite fajita garnishes like cilantro or shredded cheese.
Notes
Use leftover rotisserie chicken to speed up prep time. Store leftovers in an airtight container in the refrigerator for up to 3 days; the flavors often improve the next day as they deepen.
- Prep Time: 10
- Cook Time: 20
- Category: Dinner
- Method: Stovetop
- Cuisine: Mexican-American
Nutrition
- Serving Size: 1.5 cups
- Calories: 380
- Sugar: 5g
- Sodium: 850mg
- Fat: 26g
- Saturated Fat: 14g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 24g
- Cholesterol: 95mg