Chicken Fajita Soup

If Chicken Fajita Soup sounds like something you’d order at a cozy little restaurant and then immediately try to recreate at home… yep, same. And honestly? This one delivers that “wow, I made this?” feeling without requiring a culinary degree—or a sink full of dishes.

This soup is for the nights when you’re tired, hungry, and the idea of cooking feels about as appealing as folding laundry. It’s warm, cheesy, packed with fajita flavor, and it magically turns a handful of everyday ingredients into a dinner that makes everyone hover near the stove asking, “When’s it ready?”

And I’m all about recipes that feel special but don’t make you cry into your cutting board. Let’s make this easy, bold, and family-friendly.

Why You’ll Love This Chicken Fajita Soup

• One pot, big payoff. Minimal mess, maximum comfort.
• Weeknight fast. The rice cooks right in the soup, so dinner happens in about 30-ish minutes.
• Fajita vibes without the tortilla chaos. No sizzling skillet needed (or chasing runaway peppers across the stove).
• Customizable. Mild, spicy, extra cheesy, more brothy—this soup listens to you.
• Great for leftovers. It reheats like a dream and tastes even better the next day.

Ingredients for Chicken Fajita Soup

Here’s what you’ll need, plus a few “life happens” swaps (because life does happen).

The main players

• Chicken (thighs or breasts) – Slice it the same thickness so it cooks evenly.
• Onion – Fresh is great, but you can swap in 1 teaspoon onion powder.
• Garlic – Fresh garlic is ideal, but 1 teaspoon garlic powder also works.
• Bell peppers – I love red, orange, and yellow for that sweeter, richer flavor. Use what you’ve got.
• Butter + olive oil – This combo gives flavor and helps the chicken brown nicely.
• Flour – Regular or gluten-free flour works if you need it.
• Low-sodium chicken broth – Low-sodium gives you control over the salt (aka prevents “oops, too salty”).
• Cornstarch – Thickens without extra butter or a heavy roux situation.
• Black beans (rinsed and drained) – Or swap with pinto, kidney, or cannellini beans.
• Crushed tomatoes (no added seasonings) – Keep it simple so your spices shine.
• Canned diced green chilies (MILD) – Mild only, unless you want your soup to fight back.
• Long-grain white rice – Cooks fast. Other rice types can take longer and overcook the chicken/peppers.
• Pepper Jack cheese (freshly grated) – Melts smoothly and adds that cozy kick.

Homemade fajita seasoning

Mix these together (and yes, you can absolutely adjust to taste):

• Chili powder
• Ground cumin
• Smoked paprika
• Dried oregano
• Salt and pepper
• Optional: cayenne pepper if you like it spicy

Refer to the recipe card below for exact ingredient measurements and full nutritional information.

How to Make Chicken Fajita Soup (Step-by-Step)

Grab a large Dutch oven or soup pot. You’re about to become everyone’s favorite person in the house.

1) Sauté the chicken and onion

Melt butter in olive oil over medium-high heat.
Add the chicken and onions and sauté for 3 minutes.

Tip from my kitchen: Don’t worry if the chicken isn’t fully cooked yet. It’ll finish cooking in the soup—no panic, no dry chicken.

2) Add peppers, garlic, flour, and spices

Add your bell peppers, garlic, flour, and all your seasonings/spices.
Cook for 2 minutes, stirring constantly.

This quick cook wakes up the spices and helps the flour do its thickening job later.

3) Stir in the hearty stuff

Add:

• rice
• black beans
• diced green chilies
• crushed tomatoes
• 3 cans chicken broth

Stir it up so everything is nicely combined.

4) Thicken with cornstarch (the smooth way)

In a small bowl or measuring cup, mix cornstarch with the last can of chicken broth until smooth.
Pour it into the pot and stir.

This is the “no lumps, no drama” move.

5) Simmer until the rice is cooked

Bring the soup to a boil, then reduce heat and simmer on medium-low for 8–12 minutes, stirring occasionally, until the rice is tender.

Note: The timing depends on how quickly your soup comes to a boil, so peek at the rice and taste-test like the confident soup boss you are.

6) Stir in the cheese

Remove from heat and stir in the freshly grated Pepper Jack until melted.

If the soup is thicker than you’d like, add a splash of broth or water to loosen it up.

7) Top it your way

Ladle into bowls and add toppings (more on that in a second).

Topping Ideas That Make It Feel Like a Party

You can keep it simple or go full “loaded fajita soup bar.” Some favorites:

• Crushed tortilla chips
• Sour cream or Greek yogurt
• Avocado or guacamole
• Fresh cilantro
• Lime wedges
• Sliced jalapeños (if your household likes danger)
• Extra shredded cheese (because… obviously)

Aneta’s Tips for Soup That Tastes Like Magic

• Slice chicken evenly. It’s the difference between “perfect bites” and “why is this piece rubbery?”
• Use low-sodium broth. You can always add salt later; you can’t un-salt soup without a minor science project.
• Freshly grate the cheese. Pre-shredded cheese has anti-caking stuff that can make melting less smooth.
• Keep the chilies mild. This soup is meant to be cozy, not a punishment.
• Stir while simmering. Rice likes to settle and cling to the bottom like it pays rent there.
• Soup too thick later? Totally normal. The rice keeps absorbing liquid. Add a splash of broth when reheating.

And if your soup looks a little thick and “stew-ish” at first? Don’t worry. That’s not failure—that’s just Chicken Fajita Soup being extra comforting.

A Little Personal Story From My Kitchen

The first time I made this, it was one of those chaotic evenings where everyone was hungry right now and I had about twelve minutes of patience left. I needed something filling, warm, and fast—without juggling a bunch of pans.

This soup saved dinner. The peppers smelled like fajitas, the cheese made everything creamy, and my family went suspiciously quiet at the table (which, in mom-language, means: it’s a hit). Now it’s one of my go-to recipes when I want comfort food that still feels bright and flavorful.

FAQs: Chicken Fajita Soup

Let’s Get Cozy With Chicken Fajita Soup Tonight

There’s something so satisfying about a dinner that tastes like you worked hard… when you really just stirred a pot and let it do the heavy lifting. That’s the magic of Chicken Fajita Soup—bold fajita flavor, creamy melted cheese, tender chicken, and a one-pot cleanup that won’t ruin your evening.

If you make it, load up those toppings, grab a spoon, and enjoy every cozy bite. And if your family asks for it again next week? Congratulations—you’ve got a new weeknight hero: Chicken Fajita Soup.

Keep the Comfort Going (You’ll Love These Too)

If this Chicken Fajita Soup hit the spot (hello, cozy bowl season), don’t stop here—there are more easy, feel-good dinners waiting for you. Here are a few reader-favorites that bring the same bold, warm-and-filling vibes to your table:

• Chicken Taco Soup That’s Cozy and Filling — If you love Tex-Mex flavor but want something super simple, this one tastes like a warm hug with a little kick.
• Creamy Chicken Tortilla Soup with Big Flavor — Creamy, comforting, and perfect with crunchy chips on top (because toppings are half the fun).
• Sheet Pan Chicken Fajitas for an Easy Weeknight — All the fajita goodness, way less mess—great when you want dinner fast and your sink to stay calm.
• Chicken Fajita Rice Bowls for Meal Prep Wins — The “make once, eat twice” kind of dinner that saves busy days and keeps everyone happy.

If you try this recipe (or any of these!), scroll down and leave a ⭐️⭐️⭐️⭐️⭐️ review—your stars and quick note help other home cooks pick their next favorite meal!

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