Can I use chicken thighs instead of chicken breasts?

Absolutely. Chicken thighs are a little juicier and forgiving, while chicken breasts are leaner. Either works great—just slice evenly.

How do I make Chicken Fajita Soup gluten-free?

Easy: swap the regular flour for gluten-free flour . The cornstarch helps with thickening too, so you’ll still get a nice texture.

Can I swap black beans for something else?

Yes! Try pinto beans, kidney beans, or cannellini beans . Just rinse and drain like you would with black beans.

What if I only have garlic powder and onion powder?

You’re still winning. Use 1 teaspoon garlic powder instead of fresh garlic and 1 teaspoon onion powder instead of fresh onion.

How do I store leftovers?

Store in an airtight container in the fridge for 3–4 days . The rice will soak up broth as it sits, so add a splash of chicken broth or water when reheating.

You can , but rice can get softer after freezing and thawing. If you’re making it specifically to freeze, one trick is to cook the rice separately and add it when serving.

5 Delicious Chicken Fajita Soup Must-Makes

Description

Chicken Fajita Soup is a cozy, one-pot dinner packed with tender chicken, bell peppers, black beans, rice, and bold fajita spices—finished with melty Pepper Jack.

Ingredients

Scale

1 tbsp olive oil
2 tbsp butter
1 lb chicken breasts or thighs, sliced evenly
1 medium onion, diced (or 1 tsp onion powder)
3 bell peppers, sliced (any colors)
3 cloves garlic, minced (or 1 tsp garlic powder)
3 tbsp all-purpose flour (or gluten-free flour)
1 cup long-grain white rice (uncooked)
1 (15 oz) can black beans, rinsed and drained
1 (4 oz) can mild diced green chilies
1 (28 oz) can crushed tomatoes (no added seasonings)
4 cans low-sodium chicken broth (14.5 oz each), divided
2 tbsp cornstarch

Homemade Fajita Seasoning

2 tsp chili powder
1 tsp ground cumin
1 tsp smoked paprika
1 tsp dried oregano
1/2 tsp salt (plus more to taste)
1/4 tsp black pepper
Optional: pinch of cayenne pepper (for extra heat)

Stir in at the end

1 1/2 cups Pepper Jack cheese, freshly grated

Optional toppings
Sour cream, avocado, cilantro, lime wedges, tortilla strips/chips, extra cheese

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Instructions

Heat a large Dutch oven or soup pot over medium-high heat. Melt butter with olive oil.
Add chicken and onion. Sauté for 3 minutes.
Add bell peppers, garlic, flour, and all seasonings. Stir constantly and cook 2 minutes.
Stir in rice, black beans, green chilies, crushed tomatoes, and 3 cans of chicken broth.
In a small bowl, whisk cornstarch into the remaining can of chicken broth until smooth. Pour into the pot and stir.
Bring to a boil, then reduce heat to medium-low. Simmer 8–12 minutes, stirring occasionally, until rice is tender.
Remove from heat. Stir in freshly grated Pepper Jack until melted.
If you want a thinner soup, add a splash of broth or water. Serve with your favorite toppings.

Notes

Slice chicken evenly so it cooks at the same speed.

Use long-grain white rice for the quickest cook time. Other rice types may take longer and can overcook the chicken/peppers.

Use mild green chilies unless you want a spicier soup.

Soup thickens as it sits because the rice absorbs liquid—add broth when reheating.

For gluten-free: use gluten-free flour.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Soup
Method: Stovetop (One Pot)
Cuisine: Tex-Mex

Nutrition

Serving Size: 1 bowl (1/6 of recipe)
Calories: 420 kcal
Sugar: g
Sodium: 760 mg
Fat: 16 g
Saturated Fat: 8 g
Unsaturated Fat: 7 g
Trans Fat: 0 g
Carbohydrates: 38 g
Fiber: 6 g
Protein: 32 g
Cholesterol: 95 mg