I love chicken fajitas — they’re simple to make and always satisfying. With the cold, snowy weather keeping me indoors, I wanted a comforting, warm meal, so I turned those favorite fajita flavors into a cozy Chicken Fajita Soup. While I normally grill my fajitas, the heavy snow on the grill meant I needed another approach. This soup captures the same bright, smoky taste with seasoned chicken, sweet corn, onions, and colorful bell peppers.
If you already have a favorite fajita seasoning, feel free to use it. I often use my own Fajita Seasoning for a bold flavor, but store-bought blends work well too. To keep the pepper flavor vibrant and slightly charred — rather than soft and boiled — I roast the peppers under the broiler and add them at the end. That quick broil gives them a lovely roasted note that elevates the whole soup.
This recipe comes together in about 30 minutes from start to finish, so it’s just as quick as making skillet fajitas. Whether you’re snowed in or just craving a hearty, healthy soup, this Chicken Fajita Soup is an easy, flavorful option that won’t disappoint.
Chicken Fajita Soup
Flavorful chicken soup made with fajita seasoning and oven-roasted peppers and onions.
10 minutes
20 minutes
30 minutes
Ingredients
- 2 teaspoons olive oil
- 3 tablespoons fajita seasoning
- 1 1/2 pounds chicken breast
- 1 large onion
- 1 (15 oz) can corn, drained
- 4 cups chicken broth
- 2 cups water* (or use 6 cups chicken broth total)
- 3 bell peppers (1 red, 1 yellow, 1 orange)
- Optional garnishes: sour cream, cilantro, avocado, tortillas, tortilla chips, lime wedges
Instructions
- Slice the onion into large chunks. Cut each bell pepper in half lengthwise and remove the stem, seeds, and white membranes.
- Heat the olive oil in a large pot or Dutch oven over medium heat until shimmering. Preheat the oven to broil.
- Rub about 1 tablespoon of fajita seasoning into the chicken, adding more if desired.
- Place the chicken in the hot pot and brown 2 minutes per side, about 4 minutes total.
- Add the chicken broth, water (or additional broth), drained corn, onion, and the remaining fajita seasoning. Cover and bring to a boil over high heat. Boil for 20 minutes until the chicken is cooked through.
- While the soup cooks, place the bell peppers skin-side up on a sheet pan and broil on the middle rack for 10–14 minutes until the skins blister. Watch them closely after 10 minutes to prevent burning.
- Remove the peppers from the oven and let them cool until you can handle them comfortably.
- When the chicken is cooked, remove it from the soup and set it on a plate. Reduce the soup to low heat and taste; add salt if your seasoning is low in sodium.
- Slice the cooled peppers into strips. Use two forks to shred the chicken into bite-sized pieces.
- Add the shredded chicken and roasted pepper strips to the pot, stir gently, and serve immediately with your choice of garnishes.
Notes
*You can use all chicken broth instead of broth + water. The recipe lists water because chicken broth commonly comes in 4-cup containers.
Nutrition Information:
Yield:
6
Serving Size:
1
Amount Per Serving:
Calories: 339
Total Fat: 11g
Saturated Fat: 2g
Trans Fat: 0g
Unsaturated Fat: 7g
Cholesterol: 101mg
Sodium: 838mg
Carbohydrates: 21g
Fiber: 4g
Sugar: 6g
Protein: 39g
Nutritional data is automated; final values depend on ingredients and any changes you make.
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Peace & Love
Lauren, The Schmidty Wife
P.S. Looking for more recipes? Try Shrimp Stir Fry or Easy Southwest Chicken.
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