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featured chicken fajita soup

Chicken Fajita Soup Recipe

Course: Soup
Cuisine: Mexican
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Servings: 6 people
Calories: 515kcal
Author: Becky Hardin
Made with peppers, chicken, fajita spices, and more, Chicken Fajita Soup is a little zippy and totally comforting! Top each bowl of this homemade soup with tortilla strips, sliced avocado, shredded cheese, and more.
Print Recipe

Ingredients

  • 3-4 pounds roasted chicken meat pulled or chopped
  • 2 tablespoons olive oil
  • 1 tablespoon unsalted butter
  • 1 yellow onion diced
  • 1 green pepper diced
  • 1 red bell pepper diced
  • 3 cloves garlic minced
  • 4 cups low-sodium chicken broth
  • 10 ounces fire-roasted diced tomatoes 1 can
  • 8 ounces Frontera Fajita Skillet Sauce 1 packet
  • 1 tablespoon chili powder
  • 2 teaspoons ground cumin
  • 1 teaspoon kosher salt
  • ½ teaspoon ground black pepper
  • ¼ teaspoon crushed red pepper flakes
  • 2 tablespoons chopped fresh cilantro
  • Juice of 1 lime

Garnishes

Instructions

  • Pull the meat off the chicken and rough chop it into bite-sized pieces. Set aside.
    3-4 pounds roasted chicken
  • Heat the oil in a 4-quart, heavy-bottom or stainless steel pan set over medium-low heat. Add the butter, onion, green pepper, and red bell pepper. Cook the vegetables, stirring often, until softened and the onion is translucent, about 5 minutes.
    2 tablespoons olive oil, 1 tablespoon unsalted butter, 1 yellow onion, 1 green pepper, 1 red bell pepper
  • Reduce the heat to low, add the garlic, and cook for 30 seconds.
    3 cloves garlic
  • Add the chicken broth, tomatoes, sauce, chili powder, cumin, salt, pepper, and pepper flakes. Stir well and increase the heat to medium.
    4 cups low-sodium chicken broth, 10 ounces fire-roasted diced tomatoes, 8 ounces Frontera Fajita Skillet Sauce, 1 tablespoon chili powder, 2 teaspoons ground cumin, 1 teaspoon kosher salt, ½ teaspoon ground black pepper, ¼ teaspoon crushed red pepper flakes
  • Bring the soup to a boil. Once boiling, reduce to a simmer, add the chicken, and cook for 30 minutes to blend flavors and thicken.
  • Add cilantro and fresh lime juice, serve with desired garnishes, and enjoy.
    2 tablespoons chopped fresh cilantro, Juice of 1 lime, Chopped fresh cilantro, Fresh lime wedges, Shredded Mexican cheese, Tortilla chips or strips, Sour cream, Avocado crema, Pico de gallo

Video

Notes

Storage: Store soup in an airtight container in the refrigerator for up to 4 days or in the freezer for up to 2 months.

Nutrition

Calories: 515kcal | Carbohydrates: 13g | Protein: 62g | Fat: 23g | Saturated Fat: 6g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 175mg | Sodium: 1033mg | Potassium: 807mg | Fiber: 3g | Sugar: 6g | Vitamin A: 1726IU | Vitamin C: 45mg | Calcium: 71mg | Iron: 5mg