Chicken Fajita Soup

This chicken fajita soup is packed with flavor! It’s so easy to make, with hearty ingredients, and totally delicious!

I’ve said it before, and I’ll say it again: I am totally in love with soup! I would probably eat it every night for dinner if my family would allow it. Brothy soups, creamy soups, thick chowders, savory broths, I love them all. Soup is totally my comfort food! Since January is National Soup Month, I’m excited to share my new favorite soup with you today. This chicken fajita soup is so incredibly flavorful and delicious, and the perfect hearty soup for a cold night. I made it last week when we had friends over for dinner, and it was a hit with everyone!

The fajita seasoning gives the soup such an amazing flavor, and it’s incredibly delicious in combination with the tender chicken, black beans, tomatoes, peppers and brown rice. It’s not strictly necessary to top the soup with shredded cheese, sour cream, and tortilla strips, but… well, it kind of is necessary. Because the toppings are what makes it so tasty! I served the soup with some hot and fresh homemade tortillas on the side, and it they were amazing together. This soup is seriously delicious!

Chicken Fajita Soup

Print Recipe

Prep Time:10 minutes mins

Cook Time:30 minutes mins

Total Time:40 minutes mins

Ingredients

• 1 pound chicken breasts
• 1 teaspoon olive oil
• 1 red bell pepper diced
• 1 medium onion diced
• 2 teaspoons minced garlic
• 1 15 ounce can black beans drained
• 1 15 ounce can diced tomatoes
• 8 cups chicken broth
• 1 fajita seasoning packet
• 1 teaspoon salt
• 2 cups cooked brown rice

for topping:

• cheese
• sour cream
• tortilla strips

Instructions

• Heat a large pot over medium heat. Add the olive oil, then add the red pepper, onion, and garlic. Cook 2-3 minutes, stirring frequently, until softened and fragrant.
• Add the black beans, diced tomatoes, chicken broth, fajita seasoning packet, and 1 teaspoon salt, and stir to combine. Add the whole chicken breasts to the pot and bring to a simmer.
• Simmer twenty minutes, or until the chicken is cooked through. Remove the chicken from the pot and shred, then return to the pot. Stir in the brown rice and cook until heated through.
• Serve hot topped with cheese, sour cream, and tortilla strips.

Servings: 8