This post may contain affiliate links. See my disclosure policy for more info.
Chicken fajita soup is creamy and hearty with a hint of spice and heat in each spoonful. This soup is loaded with fresh bell peppers, onion, tomato and chicken. The ingredients are available year round and it’s easy to prepare.
A bowl of this soup can be garnished with crispy tricolor tortilla strips, shredded fat free cheddar cheese and a dollop of light sour cream. It pairs well with fresh fruit for lunch. For dinner, you can serve it with a piece of corn bread, a side of bean and corn salad, corn or flour tortillas or a quesadilla.
Chicken fajita soup is flavorful and is a satisfying meal. It’s easy to make it your own by adding your favorite toppings and sides.
Please see the recipe card below for exact amounts and directions.
Ingredient Round Up
- Onion
- Red bell pepper
- Yellow, orange or green bell pepper
- Olive oil
- Fresh tomato
- Lime
- Canned green chilies
- Salt free chicken broth – I used Swanson.
- Shredded chicken – I always have containers of cooked shredded chicken in the freezer. You can cook a large chicken breast and shred it if necessary or use rotisserie chicken or a large can of chicken breast.
- Your favorite fajita seasoning
- Dehydrated potato flakes
- Fat free half and half or your favorite dairy product
Making the Chicken Fajita Soup
- Slice the onion and then cut each slice into quarters. Cut the bell peppers into sticks. Heat the olive oil in a dutch oven or stock pot. Add the onions and bell peppers and sauté until they are tender.
- Chop the tomato and add it to the pot with the other vegetables and sauté it briefly.
- Add the canned green chilies to the pot with the other veggies and mix them in.
- Add the chicken broth to the pot along with the fajita seasoning and black pepper and stir to mix it all together. Add salt to taste. Bring the soup to a boil and then lower the heat and simmer briefly.
- Add the juice from a fresh lime and the shredded chicken to the pot and stir it in. Then add the dehydrated potato flakes to the pot and stir to mix them in. Simmer briefly. Add the fat free half and half last and stir to thoroughly mix it in. Simmer another 60 sec or so to make sure the dairy addition is heated through.
- Spoon up the soup and serve and enjoy. Refrigerate leftovers.
Serving Ideas
- A bowl of this chicken fajita soup can be garnished with tricolor tortilla strips, shredded cheddar cheese and a dollop of light sour cream.
- It’s a hearty soup and satisfying soup. It can be served for lunch with some fruit or Good Thins and salsa.
- For dinner, chicken fajita soup can be served with some corn or flour tortillas for dunking, a piece of corn bread, a side of black beans and corn salad or a quesadilla made with fat free cheese.
- On game day this soup can be served with a toppings bar that includes lime wedges, diced avocado, chopped onion, tortilla chips, shredded cheese, sour cream, etc. – the possibilities are endless.
WW 2 pt per serving, 6 servings
Servings: 6 servings
Calories: 153kcal
Equipment
- dutch oven or stock pot
- Cutting board
- Chef knife
- Wooden spoon
Ingredients
- 32 oz chicken broth, unsalted Swanson
- 1 large onion
- 1 medium red bell pepper
- 1 medium yellow bell pepper
- 1 can green chilies ( 4 oz)
- 1 large tomato
- 1 fresh lime
- 8½ oz shredded chicken
- 2 pinches black pepper
- salt to taste
- 2⅓ tbsp your favorite commercial fajita seasoning or substitute homemade fajita seasoning mix from this previously posted recipe
- ¾ c dehydrated potato flakes
- ¼ c fat free half and half
- 2 tsp olive oil
Instructions
- I always have containers of shredded chicken in the freezer. If you don't have shredded chicken on hand, cook a large chicken breast (9-11 oz) and shred it. You can also shred the breast from a rotisserie chicken or use a large can of chicken breast.
- Cut a large onion into slices and then quarter the slices. Set aside.
- Remove the core and seeds from two different colored medium bell peppers. I used a red and yellow pepper. Cut the peppers into strips and then half the strips. Set aside.
- Chop a large tomato into chunks and set aside.
- Add the olive oil to a dutch oven or stock pot and heat it up. Add the cut up onion and bell peppers to the pot and sauté until they are tender.
- Next add the tomato chunks to the pot. Stir them into the onions and peppers and briefly sauté.
- Add the can of green chilies to the pot along with the salt free chicken broth, fajita seasoning, black pepper and salt to taste. Note, since the broth is salt free, you should be fine using your favorite commercial fajita seasoning. You should not need to add much salt to the broth. If sodium is an issue, you can substitute homemade fajita seasoning mix from this previously posted recipe.
- Bring the broth and veggies to a boil then lower the heat and simmer for 15 min.
- Add the shredded chicken and the juice from a fresh lime to the soup and simmer another 5 min.
- Add the dehydrated potato flakes to the soup to thicken it. Stir the soup to incorporate the potato flakes. Add the fat free half and half or dairy substitute of your choice at the end. Simmer another 1-2 min to ensure the soup is heated through after the last additions.
- Spoon up a bowl of soup. Garnish with your favorite toppings if you wish. Serve and enjoy. Refrigerate leftovers.
Notes
I always have containers of cooked shredded chicken breast in the freezer that I made from scratch. If you don't have any on hand, you can cook and shred a large chicken breast (9-11 oz).
You can substitute in shredded chicken breast from a rotisserie chicken or a large can of chicken breast but the sodium content will be much higher in comparison to chicken breast that you cook.
If you use unsalted chicken broth, you should be fine using a commercial fajita seasoning mix. I used McCormick fajita seasoning mix and the sodium content in a serving of this soup was 454 mg. If you need the odium content to be lower, you can make the fajita seasoning mix from scratch from this recipe.
Nutrition
Serving: 1serving | Calories: 153kcal | Carbohydrates: 16.1g | Protein: 14.7g | Fat: 3g | Saturated Fat: 0.6g | Sodium: 454mg | Fiber: 1.9g | Sugar: 4.7g
Tried this recipe?Let us know how it was!
