If you are craving something cozy, vibrant, and packed with flavors that just sing, then this Chicken Fajita Soup Recipe is definitely your new best friend in the kitchen. It combines smoky, tender chicken with the bright freshness of peppers and lime, all swimming in a rich, spiced broth that’s utterly comforting. This soup is an effortless way to cozy up on any day, delivering all the joys of classic fajitas in a warm, inviting bowl that you’ll want to dive into again and again.
Ingredients You’ll Need
The magic behind this Chicken Fajita Soup Recipe lies in its simple yet essential ingredients. Each one plays a crucial role in building texture, depth, and the beautiful medley of colors that make this dish so inviting. From the tender roasted chicken to the vibrant peppers and zesty lime, every component shines in harmony to create that perfect balance of flavor.
- 3-4 pounds roasted chicken: Using pre-roasted chicken saves time and adds a lovely smoky base to the soup.
- 2 tablespoons olive oil: For sautéing vegetables gently and adding richness without overpowering flavors.
- 1 tablespoon unsalted butter: Enhances the sauté with a silky finish and a hint of indulgence.
- 1 yellow onion, diced: Adds sweetness and an aromatic base for the soup.
- 1 green pepper, diced: Brings fresh, slightly bitter notes and a nice crunch.
- 1 red bell pepper, diced: Adds sweetness, color, and that signature fajita vibrancy.
- 3 cloves garlic, minced: For pungent warmth that deepens overall flavor.
- 4 cups low-sodium chicken broth: The savory liquid foundation that carries all the ingredients.
- 10 ounces fire-roasted diced tomatoes (1 can): Infuses the soup with smoky, tangy brightness.
- 8 ounces Frontera Fajita Skillet Sauce (1 packet): A bold, authentic seasoning blend full of Mexican-inspired flavor.
- 1 tablespoon chili powder: Lends a moderate, earthy heat that warms every spoonful.
- 2 teaspoons ground cumin: Delivers that unmistakable warm, smoky undertone essential to fajitas.
- 1 teaspoon kosher salt: Elevates all the flavors perfectly without being too salty.
- ½ teaspoon ground black pepper: Adds a gentle kick and complexity.
- ¼ teaspoon crushed red pepper flakes: For a touch of fiery excitement.
- 2 tablespoons chopped fresh cilantro: Freshens up the soup with herbal brightness.
- Juice of 1 lime: Provides a zesty punch that brightens the whole dish.
- Chopped fresh cilantro (for garnish): Adds a burst of green freshness right before serving.
- Fresh lime wedges (for garnish): To squeeze extra lime love onto each bowl.
- Shredded Mexican cheese (optional): Melts beautifully and adds creamy richness.
- Tortilla chips or strips (optional): Offers delightful crunch and texture contrast.
- Sour cream (optional): Brings cool creaminess to balance spices.
- Avocado crema (optional): Adds lusciousness and a silky texture.
- Pico de gallo (optional): Freshens up each bite with vibrant tomatoes, onions, and cilantro.
How to Make Chicken Fajita Soup Recipe
Step 1: Prepare the Chicken
Start by pulling the meat off your roasted chicken and roughly chopping it into bite-sized pieces. This sets the stage for tender, flavorful bites in every spoonful, so take your time to keep the chicken pieces uniform for even cooking and a delightful mouthfeel.
Step 2: Sauté the Veggies
Heat olive oil in a sturdy, heavy-bottom pan over medium-low heat. Add the butter, then toss in the diced onion, green pepper, and red bell pepper. Cook these until they soften and the onion becomes translucent, which should take about five minutes. This step unlocks the veggies’ sweetness and builds a fragrant base for your soup.
Step 3: Add Garlic
Turn the heat down to low and stir in the minced garlic. Let it cook briefly — only about 30 seconds — until it’s fragrant but not browned. This step is key to infusing the broth with that quintessential garlicky warmth without any bitterness.
Step 4: Build the Broth
Pour in the chicken broth, fire-roasted diced tomatoes, and the Frontera Fajita Skillet Sauce. Sprinkle in the chili powder, ground cumin, kosher salt, black pepper, and crushed red pepper flakes. Stir well to combine everything, then crank the heat up to medium. This colorful combination of spices and sauces is what transforms the simple broth into something truly special.
Step 5: Simmer and Blend Flavors
Bring the soup to a rolling boil, then reduce to a gentle simmer. Stir in the chopped chicken pieces and let everything cook together, uncovered, for 30 minutes. This slow simmer melds the flavors and thickens the soup slightly, turning it into a luscious, hearty meal all on its own.
Step 6: Finish with Freshness
Once your soup has developed that perfect blend of spice and creaminess, stir in fresh chopped cilantro and the juice of one lime. These final touches add a burst of brightness and herbal lift that awakens the flavors and makes the dish feel light and vibrant, even amidst its comforting richness.
How to Serve Chicken Fajita Soup Recipe
Garnishes
The joy of serving this Chicken Fajita Soup Recipe is customizing it with your favorite garnishes. A sprinkle of shredded Mexican cheese melts delightfully on top, while freshly chopped cilantro and lime wedges add freshness and zing. For an extra indulgent touch, dollops of sour cream or creamy avocado crema make every bite silky smooth, and crunchy tortilla chips offer an irresistible contrast in texture.
Side Dishes
Though this soup is wonderfully fulfilling on its own, pairing it with warm, toasty cornbread or soft flour tortillas can make the meal even more satisfying. A fresh garden salad or simple guacamole also bring balance and complement the rich, spicy flavors perfectly, creating a well-rounded dining experience.
Creative Ways to Present
For a fun twist, serve the Chicken Fajita Soup Recipe in individual bread bowls, hollowed out to soak up all those delicious juices. Alternatively, layering tortilla strips on top and broiling them for a minute creates a crunchy ‘fajita’ topping that delights both the eyes and taste buds. You can also offer an array of garnishes buffet-style so everyone can customize their bowl with exactly what they love best.
Make Ahead and Storage
Storing Leftovers
Leftover Chicken Fajita Soup Recipe keeps wonderfully in the fridge for up to four days. Store it in an airtight container to preserve freshness and the bright flavors of the lime and cilantro. Before serving, give it a good stir, as ingredients may settle or separate slightly.
Freezing
This soup freezes beautifully, making it a fantastic option for meal prep. Let it cool completely before transferring to freezer-safe containers or heavy-duty freezer bags. It will keep well in the freezer for up to three months, so you can enjoy a cozy, flavorful dinner any night you want without starting from scratch.
Reheating
When reheating, gently warm the soup on the stove over medium-low heat, stirring occasionally until heated through. Avoid boiling again to maintain the delicate balance of spices and fresh flavors. Adding a squeeze of fresh lime juice just before serving will revive that bright, vibrant punch you love.
FAQs
Can I use fresh chicken instead of roasted chicken?
Absolutely! If you prefer, cook chicken breasts or thighs first, then chop or shred them before adding to the soup. Using roasted chicken, however, adds extra depth and a lovely smoky note that enhances the overall flavor.
What can I substitute for the Frontera Fajita Skillet Sauce?
If you don’t have Frontera sauce on hand, you can mix your favorite salsa with a bit of lime juice, chili powder, and cumin to mimic the flavor profile. While not exactly the same, this makeshift sauce still keeps the soup tasty and vibrant.
Is this soup spicy? Can I adjust the heat?
This Chicken Fajita Soup Recipe has a gentle, balanced warmth from chili powder and red pepper flakes. To make it milder, simply reduce the crushed red pepper flakes. For extra spice, feel free to add diced jalapeños or a dash of hot sauce.
Can I make this recipe vegetarian?
Yes! Swap the chicken broth with vegetable broth and use roasted or sautéed vegetables like mushrooms, zucchini, and extra bell peppers for heartiness. Adding beans can also provide that satisfying protein element.
What’s the best way to add fresh flavor before serving?
Nothing brightens this soup quite like freshly chopped cilantro and a squeeze of lime juice right before serving. These simple touches cut through the richness and add lively, fresh layers to every spoonful.
Final Thoughts
If you are looking for a recipe that combines comfort food familiarity with bold, vibrant flavors, you cannot go wrong with this Chicken Fajita Soup Recipe. It’s reliably simple to prepare, endlessly adaptable, and delivers that perfect bowl of warmth and zest that you’ll want to make again and again. Don’t hesitate—gather your ingredients and dive into this delicious soup experience with friends and family. Trust me, you won’t be disappointed!
Print
Chicken Fajita Soup Recipe
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 6-6.6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
Description
This Chicken Fajita Soup is a hearty and flavorful dish combining tender roasted chicken with sautéed peppers, onions, and a blend of southwestern spices. Simmered with fire-roasted tomatoes and fajita skillet sauce, it’s perfect for a comforting meal served alongside tortilla chips and fresh toppings like cilantro, lime, and cheese.
Ingredients
Main 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
Garnishes
- 2 tablespoons chopped fresh cilantro
- Juice of 1 lime
- Chopped fresh cilantro (additional, for serving)
- Fresh lime wedges
- Shredded Mexican cheese
- Tortilla chips or strips
- Sour cream
- Avocado crema
- Pico de gallo
Instructions
- Prepare Chicken: Pull the meat off the roasted chicken and roughly chop into bite-sized pieces. Set aside for later use.
- Sauté Vegetables: Heat the olive oil in a 4-quart heavy-bottom or stainless steel pan over medium-low heat. Add the unsalted butter, diced yellow onion, green pepper, and red bell pepper. Cook while stirring frequently until the vegetables are softened and the onion is translucent, about 5 minutes.
- Add Garlic: Lower the heat to low. Add the minced garlic and cook for 30 seconds to release its aroma without burning.
- Add Liquids and Spices: Pour in the chicken broth, fire-roasted diced tomatoes, and Frontera Fajita Skillet Sauce. Stir in chili powder, ground cumin, kosher salt, ground black pepper, and crushed red pepper flakes. Mix thoroughly and increase the heat to medium.
- Simmer Soup: Bring the mixture to a boil. Once boiling, reduce heat to low to maintain a simmer. Add the chopped chicken to the pot and let the soup simmer for 30 minutes to meld flavors and thicken the broth.
- Finish and Serve: Stir in 2 tablespoons chopped fresh cilantro and the juice of 1 lime. Serve the soup hot with additional garnishes such as chopped cilantro, lime wedges, shredded Mexican cheese, tortilla chips, sour cream, avocado crema, and pico de gallo to customize your bowl.
Notes
- Using leftover roasted chicken saves time and enhances flavor.
- Adjust chili powder and crushed red pepper flakes to control the heat level.
- For a thicker soup, simmer uncovered to reduce the broth further.
- Serve with warm tortillas or tortilla chips for added texture.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Garnishes like avocado crema and pico de gallo add freshness and creaminess.
