Chicken Fajita Soup Recipe
User Reviews
4.9
Chicken Fajita Soup Recipe
Description
This soup starts by lightly sautéing bell peppers, onions, and garlic in olive oil until softened, building a fragrant base. Adding chicken breasts, black beans, diced fire-roasted tomatoes, broth, and a packaged fajita seasoning blends smoky, savory flavors. When using rice, extra water is added to accommodate cooking. Simmering the soup allows ingredients to meld and cook through, with the chicken removed and shredded once tender.
Adding shredded chicken back to the pot enhances the broth’s richness and provides tender protein pieces. Optional toppings like cheese, scallions, and avocado add creamy, fresh contrast. The fajita seasoning gives a distinctive Southwest flavor profile with gentle heat and smoky notes; additional spices can be added for more intensity. Rice inclusion offers additional bulk for a more filling meal.
This recipe yields a generous portion suitable for leftovers. Storing refrigerated leftovers in airtight containers keeps the soup fresh for several days, and freezing extended storage while maintaining flavor, provided thawing and reheating are done gently to preserve texture.
Ingredients
- 1 pound chicken breast
- 1 teaspoon olive oil
- 2 bell peppers seeded and chopped
- 1 red onion peeled and chopped
- 4 cloves garlic minced
- 15 ounces black beans (drained)
- 15 ounces diced tomatoes fire roasted
- 8 cups chicken broth
- 1 fajita seasoning packet
- 1/2 cup brown rice optional
- cheese scallions, avocado, possible garnish; reduced fat
Instructions
- Place a large sauce 6-8 quart pot over medium heat. Add the oil, chopped bell peppers, onions, and garlic. Saute for 3-5 minutes to soften.
- Add whole chicken breasts, black beans, diced tomatoes, chicken broth, 1 fajita seasoning packet, and 1/2 teaspoon salt. If adding rice, stir it in with an additional 2 cups of water. Bring the soup to a boil. Lower the heat, and simmer for 20 minutes.
- Use tongs to remove the cooked chicken breasts. Allow the soup to continue simmering to fully cook the rice, another 10-15 minutes. Allow the chicken to cool for a few minutes, then shred with two forks.
- Once the rice is tender, add the shredded chicken back to the soup. Taste, and salt and pepper as needed.
Notes
- For a stronger flavor, add ancho chili powder, cumin, and chopped jalapeno to the fajita seasoning.
- Brown rice is optional to reduce carbohydrates.
- Leftovers keep well for up to 4 days refrigerated in airtight containers.
- For freezing, store in airtight containers wrapped in foil for up to 3 months; thaw overnight in fridge before reheating to maintain texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 220 kcal
% Daily Value*
| Serving | 1.5cups | |
| Calories | 220kcal | 11% |
| Carbohydrates | 28g | 9% |
| Protein | 20g | 40% |
| Fat | 3g | 5% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 36mg | 12% |
| Sodium | 1021mg | 43% |
| Potassium | 696mg | 15% |
| Fiber | 6g | 24% |
| Sugar | 3g | 6% |
| Vitamin A | 351IU | 7% |
| Vitamin C | 43mg | 48% |
| Calcium | 60mg | 6% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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