This Chicken Fajita Soup recipe couldn’t be easier to make and it’s healthy too, with veggies, beans, corn, and chicken in a flavorful broth.
If you love healthy comfort food recipes, try my Vegetarian Enchiladas, Chicken Shawarma Bowls or Shrimp Tacos.
I love that the ingredients for this Chicken Fajia soup are simple ones I usually have in my pantry, and I can prep this ahead and even make it in the slow cooker if I want dinner to be extra fast! The flavors in this soup are insanely good and the adobo sauce and chipotle pepper add a little smokey flavor punch that is addicting.
How to make Fajita Soup:
- Add olive oil to a soup pot over medium heat. Once hot (but not smoking) add onion and bell pepper and sauté for a few minutes. Add garlic and cook for 30 seconds. Add diced tomatoes, chipotle chili and adobo sauce, cumin, oregano, chili powder, paprika, salt and pepper and stir to combine.
- Add chicken and broth and cook over medium heat until chicken is cooked through. Remove chicken to a plate and shred with forks.
- Add black beans and corn to the pot and cook until warmed. Return shredded chicken to the pot. Serve topped with avocado and cilantro, and tortillas on the side, if desired.
Slow Cooker Instructions:
Grease the bottom of the slow cooker and add the chicken. Sprinkle with spices and salt and pepper. Add chopped onions, bell pepper, diced tomatoes, chipotle chili and adobo sauce, corn, black beans and chicken broth. Cover and cook on LOW 3.5 – 4 hours or HIGH for 2 – 3 hours, until chicken is cooked through (but not overcooked). Shred chicken.
Instant Pot Instructions:
Turn instant pot to “saute” setting. Add oil and once hot, add onion and bell pepper and sauté for 2 minutes. Add garlic and cook for 30 seconds. Turn instant pot off. Add diced tomatoes, chipotle chili and adobo sauce, cumin, oregano, chili powder, paprika, salt, pepper, chicken and broth and stir to combine. Cook on manual/high pressure for 8 minutes, with a 10 minute natural release. Shred chicken. Stir in beans and corn and reapply instant pot lid for a few minutes, until warmed through.
Consider trying one of these classic soup recipes:
- Spicy Chicken Soup
- Chicken Noodle Soup
- Taco Soup
- Roasted Tomato Basil Soup
- French Onion Soup
- Chile Verde Soup
You can also FOLLOW ME on FACEBOOK, TWITTER, INSTAGRAM and PINTEREST for more great recipes!
Fajita Soup
Video
Ingredients
- 1 Tablespoon olive oil
- 1 onion , chopped
- 1 bell pepper , chopped
- 2 cloves garlic , minced
- 14.5 ounce can diced tomatoes with green chilies
- 1 chipotle chili in adobo sauce PLUS 1 Tablespoon sauce from the can (or more, for more heat)
- 2 teaspoons ground cumin
- 1/2 teaspoon dried oregano leaves
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- salt and freshly ground black pepper
- 1 pound boneless skinless chicken breasts , or add leftover cooked chicken (like rotisserie) at the end
- 5 cups low-sodium chicken broth
- 1 cup frozen corn
- 15 ounce can black beans , drained and rinsed
- 1 avocado , for topping
- 1/2 cup fresh cilantro for topping
- tortillas , optional, for serving
Instructions
- Add olive oil to a soup pot over medium heat. Once hot (but not smoking) add onion and bell pepper and sauté for a few minutes. Add garlic and cook for 30 seconds. Add diced tomatoes, chipotle chili and adobo sauce, cumin, oregano, chili powder, paprika, salt and pepper and stir to combine.
- Add chicken and broth cook over medium heat until chicken is cooked through. Remove chicken to a plate and shred with forks.
- Add black beans and corn to the pot and cook until warmed. Return shredded chicken to the pot. Taste and add additional seasonings, if needed.
- Serve topped with avocado and cilantro, and tortillas on the side, if desired.
Notes
Nutrition
Have you tried this recipe?!
RATE and COMMENT below! I would love to hear your experience.
I originally shared this recipe February 2017. Updated September 2020.
Maria @ kitchenathoskins says
I can eat fajitas 7 days a week. I love that you have incorporated all those flavors into one comforting bowl, YUM:)
Jodi Ann says
I saw this recipe and knew I wanted it NOW:) I made it on the stovetop in less than 30 minutes —Delish!
Lauren Allen says
Thank you for sharing–That makes me so happy!!
Dina says
This was fabulous! My entire family, even my “pickier-eater” son, loved it. I am looking forward to trying more of your recipes.
Lauren Allen says
I’m so happy to hear that! Thanks Dina 🙂
Jaclyn Wong says
I saw this recipe last year from a food magazine, love it. Glad I found it again. Thank you.
Sarah says
Made this today, and oh my goodness —- SO GOOD! I had a long work day so this was in the slow cooker for about 7 hours on low – I was a little worried about it cooking for so long, but had no other choice today. It turned out so yummy and the chicken was not over cooked miraculously! I also left out the siracha because I’m a baby when it comes to spicy foods. Definitely making this on a regular basis from here on out!
Lauren Allen says
So happy to hear it! Thanks so much for sharing!
Judy says
Will this fit in a 4 qt slow cooker?
Lauren Allen says
Yes, I think it would. 🙂
Amy says
It’s been cold and rainy here the past two days and I’ve been looking for a new soup to try. I saw this and new this was the one. It did not disappoint and was delicious!! I made it in the instapot and it couldn’t have been easier. Loved it!
Kass says
OMG, this is delicious and healthy!! Thank you for sharing. 🙂
Shelley says
Love this. Easy and delicious.