Chicken Fajita Soup Recipe
If you’re craving a comforting bowl full of bold, zesty flavors, look no further than this Chicken Fajita Soup. Imagine all the vibrant colors and smoky spices of classic fajitas transformed into a warm, hearty soup that is both satisfying and nourishing. The tender slices of chicken swim alongside colorful bell peppers, black beans, rice, and a rich broth that sings with spices like cumin, smoked paprika, and chili powder. Whether it’s a cozy weeknight meal or a crowd-pleasing dish, Chicken Fajita Soup brings that satisfying fajita vibe to your table in a bowl. Trust me, once you taste this, it’s going to become one of those recipes you can’t stop thinking about.

Ingredients You’ll Need
These ingredients are wonderfully simple but essential. Each one plays a specific role in creating the perfect balance of flavor, texture, and heartiness that make this Chicken Fajita Soup so unforgettable.
- Olive oil, 2 tablespoons: Adds a fruity richness and is perfect for sautéing the chicken and veggies.
- Butter, 1 tablespoon: Brings a silky depth to the sauté base alongside the olive oil.
- Chicken thighs, 1 pound: Tender, flavorful, and juicy, perfect sliced into bite-sized pieces for the soup.
- Onion, ½ large, thinly sliced: Creates a subtle sweetness and adds texture to every spoonful.
- Bell peppers (red, orange, yellow), one each: These vibrant peppers not only offer a natural sweetness but also flood the soup with a burst of color.
- Garlic, 4 cloves, minced: Infuses the broth with its signature aromatic punch that’s essential in fajita-inspired dishes.
- Flour, 2 tablespoons: Helps thicken the soup, giving it that lovely enchilada-sauce-like consistency.
- Chicken bouillon powder, 2 teaspoons: Boosts the broth’s savory depth with a rich, hearty flavor.
- Salt, chili powder, ground cumin, each 1 teaspoon: The trifecta of spices that forms the backbone of that classic fajita taste.
- Smoked paprika, pepper, dried oregano, each ½ teaspoon: Adds smoky warmth and herbal notes for more complex layers of flavor.
- Long-grain white rice (preferably basmati), ¾ cup uncooked: Absorbs the broth and softens perfectly for a comforting bite.
- Black beans, 1 15-oz. can, rinsed and drained: Adds protein and heartiness while giving a lovely creamy bite.
- Mild diced green chilies, 1 4-oz. can: Lend a gentle heat and tangy brightness without overpowering the soup.
- Crushed tomatoes, 1 14-oz. can: Give the soup its bright, slightly acidic base that ties everything together.
- Low sodium chicken broth, 4 cans (14.5 oz each): The soul of the soup that carries all the flavors and keeps it comforting.
- Cornstarch, 2 tablespoons: Mixed with broth for extra thickening power to create that hearty consistency.
- Freshly grated Pepper Jack cheese, 1 cup (or more): Melts right in at the end for a creamy, spicy kick that makes this soup special.
How to Make Chicken Fajita Soup
Step 1: Sauté the Chicken and Onions
Start by melting the butter in the olive oil over medium-high heat in a large Dutch oven or soup pot. This combination is perfect for evenly cooking the chicken without drying it out. Add your thinly sliced chicken thighs along with the onions, and cook them together for about 3 minutes. You want the chicken to just start browning and the onions to soften, setting the stage for a flavorful base.
Step 2: Add Peppers, Garlic, Flour, and Seasonings
Next, toss in the sliced bell peppers, minced garlic, and flour along with all your spices and seasoning powders. Give everything a good stir and cook for about 2 minutes, constantly stirring so the flour cooks through and the seasonings bloom. This step deepens the flavor and thickens the mixture slightly, making the soup rich and hearty right from the start.
Step 3: Combine Rice, Beans, Chilies, Tomatoes, and Broth
Now, stir in the uncooked rice, black beans, diced green chilies, crushed tomatoes, and three cans of chicken broth. Mixing cornstarch with the last can of broth and adding it gradually will help thicken the soup beautifully without lumps. Bring this vibrant mixture to a boil, then reduce the heat to simmer on medium-low, letting it bubble gently for 8 to 12 minutes. Stir it occasionally and check the rice until it’s tender but still has a bit of bite.
Step 4: Stir in Cheese and Adjust Thickness
Once the rice is cooked through, remove the soup from heat and fold in the freshly grated Pepper Jack cheese. This melts into the broth, giving it an irresistibly creamy texture and a slight kick of spice. If you find the soup too thick, simply add extra chicken broth or water to reach your preferred consistency.
How to Serve Chicken Fajita Soup

Garnishes
The beauty of Chicken Fajita Soup is how customizable it is with garnishes. Sprinkle on some crunchy tortilla chips or strips for texture, add a dollop of cool sour cream to balance the spice, and a handful of fresh cilantro to brighten the flavors. Fresh slices of avocado and tomatoes add creaminess and freshness, and don’t forget a squeeze of lime juice for an irresistible zesty punch. A dash of hot sauce lets each person dial up the heat just right.
Side Dishes
This soup shines best with a few simple sides that complement its zesty, hearty spirit. Warm corn tortillas or crusty bread are perfect for dipping and soaking up the flavorful broth. A light, crisp salad with citrus vinaigrette can offer a refreshing contrast. If you’re feeling indulgent, a small platter of Mexican street corn or roasted veggies can make the meal feel even more special.
Creative Ways to Present
For a fun twist, serve the soup in mini bread bowls or hollowed-out bell peppers for a festive presentation. Layer toppings on the side buffet-style for guests to customize their bowls just the way they like it. Whether it’s a casual weeknight or a gathering, playing with colorful toppings and bowls will make the experience vibrant and interactive – exactly how home cooking should be!
Make Ahead and Storage
Storing Leftovers
Chicken Fajita Soup actually tastes even better the next day once the flavors have melded together. Store any leftovers in an airtight container in the refrigerator—they’ll stay fresh for up to 5 days. Just give it a good stir before reheating for an easy, delicious meal any time.
Freezing
This soup also freezes beautifully. Pour it into freezer-safe containers or heavy-duty zip-top bags, leaving space for expansion. Frozen Chicken Fajita Soup can last up to 3 months. When you’re ready to enjoy it again, simply thaw overnight in the fridge before reheating for the best texture.
Reheating
To reheat, use your stovetop or microwave. On the stove, warm the soup gently over medium-low heat, stirring now and then until heated through; this usually takes about 10 minutes. For microwave reheating, cover your bowl to retain moisture, heat on high for 2 minutes, stir, then continue heating in 30-second bursts as needed. Slow and steady reheating helps keep the chicken tender and the soup luscious.
FAQs
Can I use chicken breast instead of thighs?
Absolutely! Chicken breasts will work fine, just be careful not to overcook them to avoid dryness. Thighs are preferred because they stay juicier, especially in soups like this.
Is basmati rice necessary?
Not at all. Basmati rice is recommended because of its fluffy, separate grains, but long-grain white rice or even brown rice can be used depending on your preference. Just adjust the cooking time accordingly.
Can I make this soup vegetarian?
Definitely! Swap the chicken for hearty vegetables like mushrooms or zucchini, use vegetable broth instead of chicken broth, and skip the cheese or use a plant-based alternative. The spices will still shine.
How spicy is this Chicken Fajita Soup?
The spice level is moderate due to the chili powder and Pepper Jack cheese, but it’s very customizable. You can omit the mild diced green chilies or adjust hot sauce to suit your heat tolerance.
What if I want a thinner broth?
If you prefer your Chicken Fajita Soup to be more broth-like and less thick, simply skip the flour and cornstarch. The soup will be lighter but still packed with flavor.
Final Thoughts
You really can’t go wrong with this Chicken Fajita Soup recipe. It’s a warm hug in a bowl that captures all the best things about fajitas in a vibrant, cozy soup form. Whether you’re cooking for yourself on a quiet night or hosting a lively dinner, this recipe delivers every time. So grab those colorful bell peppers, fire up your stove, and make some magic happen in your kitchen. I promise, once you try this soup, it’ll become a favorite you’ll want to revisit again and again!
PrintChicken Fajita Soup Recipe
Chicken Fajita Soup is a hearty and flavorful meal that combines tender chicken thighs with a medley of bell peppers, spices, rice, and beans in a thickened, enchilada-style broth. Topped with Pepper Jack cheese and served with classic fajita garnishes like tortilla strips, cilantro, sour cream, avocado, and lime, this comforting soup brings all the iconic fajita flavors in a warm and satisfying bowl perfect for any day of the year.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Category: Soup
- Method: Sautéing, Simmering
- Cuisine: Mexican-American
- Diet: Halal
Ingredients
Main 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 then halved
- 1 orange bell pepper, thinly sliced then halved
- 1 yellow bell pepper, thinly sliced then 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 (preferably basmati), uncooked
- 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)
Garnish
- Tortilla chips or strips
- Fresh cilantro
- Sour cream
- Avocados, sliced
- Tomatoes, diced
- Lime juice
- Hot sauce, to taste
Instructions
- Sauté Chicken and Onions: In a large Dutch oven or soup pot, melt the butter in olive oil over medium-high heat. Add the sliced chicken thighs and onions, then sauté for about 3 minutes until the chicken begins to brown and onions soften.
- Add Peppers, Garlic, and Spices: Stir in the sliced bell peppers, minced garlic, flour, chicken bouillon powder, salt, chili powder, ground cumin, smoked paprika, black pepper, and dried oregano. Cook, stirring constantly, for 2 minutes to combine flavors and cook out the raw flour taste.
- Incorporate Rice, Beans, and Tomato: Mix in the uncooked rice, rinsed black beans, diced green chilies, crushed tomatoes, and 3 cans of chicken broth. Stir well to combine all ingredients evenly.
- Add Cornstarch Mixture: In a separate small bowl, whisk the cornstarch into the remaining 1 can of chicken broth until smooth. Pour this mixture into the soup, stirring to thicken the broth slightly.
- Simmer Soup: Bring the soup to a boil, then reduce heat to medium-low. Let it simmer, stirring occasionally, for 8–12 minutes or until the rice is fully cooked. Note that cooking time may vary based on the time taken to reach a boil, so check rice doneness periodically.
- Finish with Cheese and Adjust Thickness: Remove the pot from heat and stir in the grated Pepper Jack cheese until melted and incorporated. If the soup is too thick, add additional chicken broth or water to reach your preferred consistency.
- Serve with Garnishes: Ladle the soup into bowls and garnish each serving with tortilla chips or strips, fresh cilantro, sour cream, sliced avocados, diced tomatoes, a squeeze of lime juice, and hot sauce to taste.
Notes
- Don’t miss the How To Make Chicken Fajita Soup video included with the recipe for a step-by-step visual guide!
- This soup is thick and hearty, resembling an enchilada sauce–style broth. For a thinner broth, omit the flour and cornstarch.
- Pepper Jack cheese can be omitted from the soup and used as a garnish instead, if preferred.
- Soup tastes even better the next day after flavors have melded.
- Store soup in an airtight container in the refrigerator for up to 5 days.
- Reheat on the stove over medium-low heat, stirring occasionally, about 10 minutes; or microwave individual servings covered for 2 minutes, stirring, then continue in 30-second increments until hot.
- You can also reheat the soup in a crockpot on low for 1–3 hours depending on quantity.
Nutrition
- Serving Size: 1.5 cups
- Calories: 320
- Sugar: 4g
- Sodium: 680mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 6g
- Protein: 25g
- Cholesterol: 65mg
Keywords: Chicken Fajita Soup, fajita soup recipe, Mexican soup, chicken and rice soup, hearty soup, Pepper Jack cheese soup