Creamy Chicken Fajita Soup
User Reviews
5
-
Prep Time
5 mins
-
Cook Time
25 mins
-
Total Time
30 mins
-
Servings
6 servings
-
Calories
449 kcal
-
Course
Main Course
-
Cuisine
Mexican
Creamy Chicken Fajita Soup
Description
This recipe builds on classic fajita flavors with sautéed onions and bell peppers gently cooked in butter until lightly browned. The vegetables are seasoned with a custom fajita spice blend including chili powder, paprika, cumin, and cayenne, providing a moderate spice profile. Chicken broth and diced tomatoes are added alongside corn and black beans, which contribute sweetness and earthiness.
Softened cream cheese is stirred in to create a smooth and creamy base, blending the flavors. Cooked shredded chicken adds substantial protein, and sharp cheddar cheese incorporated at the end melts into the soup to enhance richness. The final soup has a comforting creamy texture balanced by the brightness of the vegetables and spices. Optional toppings like sour cream, tortilla chips, and cilantro complement the dish.
This soup functions as a filling main course suitable for cooler weather or whenever a creamy, spicy comfort soup is desired. The homemade fajita seasoning allows control over spice levels. The method combines sautéing and simmering to develop depth of flavor while maintaining vegetable texture.
Ingredients
- 2 Tablespoons butter
- 1/2 onion thinly sliced, medium
- 1/2 green bell pepper sliced
- 1/2 red pepper sliced
- fajita seasoning 1 packet, or homemade recipe below
- 2 1/2 cups chicken broth
- 1 black beans drained and rinsed, canned
- 1/2 cup corn frozen
- 1 diced tomatoes 14.5 oz can
- 1 cream cheese 8 oz package, softened
- 1/2 cup cheddar cheese shredded sharp
- 2 cups chicken cooked
Fajita Seasoning (combine and mix well):
- 1 Tablespoon cornstarch
- 2 teaspoons chili powder
- 1 teaspoon salt
- 1 teaspoon paprika
- 1 teaspoon white sugar
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/4 teaspoon cayenne pepper
- 1/2 teaspoon cumin ground
Instructions
- In a large soup pot, melt butter over medium heat. Add onions, green peppers, and red peppers. Cook until vegetables have softened and are starting to brown, about 8-10 minutes.Sprinkle with fajita seasoning.
- Add chicken broth, corn, diced tomatoes, and softened cream cheese. Continue to cook over medium heat, stirring occasionally until cream cheese has completely melted.
- Stir in cooked chicken and 1/2 cup sharp cheddar cheese. Top with sour cream, tortilla chips, and chopped cilantro if desired.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 449 kcal
% Daily Value*
| Calories | 449kcal | 22% |
| Carbohydrates | 29g | 10% |
| Protein | 24g | 48% |
| Fat | 27g | 42% |
| Saturated Fat | 13g | 65% |
| Cholesterol | 96mg | 32% |
| Sodium | 1014mg | 42% |
| Potassium | 726mg | 15% |
| Fiber | 8g | 32% |
| Sugar | 4g | 8% |
| Vitamin A | 1580IU | 32% |
| Vitamin C | 35.3mg | 39% |
| Calcium | 160mg | 16% |
| Iron | 3.6mg | 20% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
