Chicken Fajita Soup Recipe!

I have this theory that some of the best recipes are born out of pure chaos. You know the kind—those nights when you stare into the fridge, hoping a five-star meal will magically appear, but all you see are random leftovers and half-used ingredients. That’s exactly how this Chicken Fajita Soup came to life.

It was a Tuesday, which meant my weekly “clean out the fridge” mission was in full swing. I had some leftover shredded chicken from last night’s roast, half a bell pepper on its last leg, an open can of diced tomatoes, and a craving for something warm and comforting. I considered making a chili recipe but realized I was fresh out of beans. Chicken noodle soup? Nah, too basic. Then, inspiration struck—what if I turned my favorite fajitas recipe into a soup? And just like that, my fajita soup recipe was born, and let me tell you, it was love at first spoonful.

This Mexican chicken soup is everything you love about sizzling fajitas but in cozy, slurp-worthy form. It’s smoky, a little spicy, and packed with bold flavors, yet light enough to be a healthy low carb dinner option. Plus, it’s one of those magical recipes that tastes like you spent all day making it, but in reality, it comes together in just 20 minutes. Whether you whip it up on the stovetop or go for the slow cooker chicken fajita version, this soup is a total winner.

Why You’ll Love This Chicken Fajita Soup

1. All the Fajita Flavors, None of the Work If you love the sizzling, smoky goodness of fajitas but don’t feel like standing over a hot pan, this soup is your new best friend. It has all those rich, Tex-Mex flavors—cumin, chili powder, garlic, and lime—without the fuss of cooking everything separately.
   
2. Quick & Easy You know I’m all about meals that don’t require hours in the kitchen. This soup takes just 20 minutes to make, which means you can throw it together on a busy weeknight and still feel like you’re winning at life.
   
3. One-Pot Wonder Fewer dishes? Yes, please. This taco soup recipe chicken version requires just one pot, making cleanup a breeze. And if you use a slow cooker or Crock Pot chicken fajita soup method, it’s even easier—just dump, stir, and let it do its thing.
   
4. Healthy & Low Carb If you’re trying to cut back on carbs but still want something hearty, this soup has your back. It’s naturally low carb, high in protein, and packed with veggies. No guilt, just deliciousness.
   
5. Customizable to Your Taste Want it spicier? Add more jalapeños. Need it creamier? Stir in some heavy cream or cheese. Love extra crunch? Top it with tortilla strips. This soup is a blank canvas for all your favorite flavors.
   
6. Perfect for Meal Prep Make a big batch, and you’ve got lunch for days. It stores beautifully in the fridge and tastes even better the next day as the flavors meld together.
   
7. Great for the Whole Family Kids love it, adults love it—everyone wins. You can adjust the spice level to make it mild for little ones or kick it up a notch for the heat lovers.
   
8. Works for Any Season Sure, it’s the ultimate cozy meal for chilly nights, but it’s also light enough to enjoy year-round. Plus, who doesn’t love a bowl of Mexican chicken soup with a side of sunshine?
   

Ingredients for the Chicken Fajita Soup Recipe

You’ll Need:

• 2 cups shredded cooked chicken
• 1 tablespoon olive oil
• 1 small onion, diced
• 1 bell pepper, sliced (any color works!)
• 2 cloves garlic, minced
• 1 can (14.5 oz) diced tomatoes
• 4 cups chicken broth
• 1 teaspoon chili powder
• 1 teaspoon cumin
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon oregano
• 1/2 teaspoon salt (or to taste)
• 1/4 teaspoon black pepper
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1 cup heavy cream (optional, for a creamy version)
• 1 lime, juiced
• Fresh cilantro, for garnish
• Shredded cheese, avocado slices, or tortilla strips for topping (optional)

Equipment Needed:

• Large pot or Dutch oven
• Wooden spoon for stirring
• Cutting board and knife
• Measuring spoons

Chicken Fajita Soup Cooking Instructions

1. Sauté the Veggies – Heat olive oil in a large pot over medium heat. Add diced onions and bell peppers. Cook for about 3-4 minutes until softened.
   
2. Add Garlic & Spices – Stir in the minced garlic, chili powder, cumin, smoked paprika, oregano, garlic powder, onion powder, salt, and black pepper. Cook for another minute until fragrant.
   
3. Pour in the Broth & Tomatoes – Add diced tomatoes and chicken broth. Stir well to combine. Bring to a gentle simmer.
   
4. Add Chicken & Simmer – Toss in the shredded chicken and let everything simmer for about 10 minutes so the flavors can meld together.
   
5. Make It Creamy (Optional) – If you want a creamy version, stir in heavy cream at this point and let it heat through for another 2 minutes.
   
6. Finish with Lime & Garnishes – Squeeze in fresh lime juice and give it one last stir. Ladle into bowls and top with your favorite garnishes.
   

Notes & Extra Tips

1. Make It in a Crock Pot – Add everything to a slow cooker and cook on low for 4-6 hours or high for 2-3 hours. Easy peasy!
   
2. Want More Heat? – Add a diced jalapeño or a few dashes of hot sauce.
   
3. Dairy-Free Version – Skip the heavy cream, and it’s still just as delicious.
   
4. Bulk It Up – If you’re not worried about carbs, throw in some black beans or corn for extra heartiness.
   
5. Freezer-Friendly – This soup freezes like a dream. Just let it cool completely, then store in an airtight container for up to 3 months.
   
6. Alternative Proteins – Swap chicken for turkey, shrimp, or even tofu if you want a different twist.
   

Macronutrients

• Calories: 250
• Protein: 28g
• Fat: 12g
• Carbohydrates: 10g
• Fiber: 3g
• Sugar: 4g

Bonus Pro Tips for the Recipe

1. Roast Your Peppers for Extra Flavor – If you have a little extra time, roasting your bell peppers before adding them to the soup will give a delicious smoky depth.
2. Use Rotisserie Chicken for Convenience – Save time by using store-bought rotisserie chicken instead of cooking and shredding your own.
3. Balance the Spice Level – If you love spice, add extra chili powder or diced jalapeños. For a milder version, stick to paprika and cumin.
4. Thicken the Soup Naturally – If you prefer a thicker consistency, blend a portion of the soup and mix it back in.
5. Let the Flavors Meld Overnight – This soup tastes even better the next day, so consider making it ahead of time for a richer taste.
6. Don’t Skip the Fresh Lime – A squeeze of fresh lime at the end brightens up the entire dish and makes the flavors pop.

Soup-er FAQs (Frequently Asked Questions)

1. What Can I Serve With This Soup?

• This soup pairs beautifully with warm tortillas, a side of guacamole, a fresh green salad, or even a scoop of cilantro-lime rice.

2. Can I Make This Soup Dairy-Free?

• Absolutely! Just skip the heavy cream or use coconut milk for a creamy, dairy-free version.

3. How Can I Make It Even Healthier?

• Swap out the heavy cream for Greek yogurt or leave it out altogether. You can also add more veggies like zucchini or spinach for an extra nutrition boost.

4. Can I Freeze This Soup?

• Yes! Let it cool completely before storing it in an airtight container. It can be frozen for up to 3 months.

5. How Can I Make It in a Slow Cooker?

• Just toss all the ingredients into a Crock Pot and cook on low for 4-6 hours or high for 2-3 hours. Add the lime juice and garnishes just before serving.

6. Can I Use a Different Protein?

• Sure! This recipe works great with turkey, shrimp, or even tofu for a vegetarian option.