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
Scale
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.
