Chicken Fajita Soup

4.72 from 21 votes

Easy chicken fajita soup takes all your favorite ingredients for chicken fajitas and packs them into a delicious, hearty, and healthy soup recipe. Made in one pot and loaded with chicken, rice, beans, peppers, onions, and taco seasoning, and then topped with your favorite toppings. Gluten-free and dairy-free.

Course Main Course, Soup

Cuisine Mexican

Keyword Chicken and Rice Soup Recipe, Chicken Fajita Soup, Mexican Chicken and Rice Soup

Prep Time 10

Cook Time 40

Total Time 50

Servings cups

Calories 202kcal

Author Kelly Nardo

Ingredients

1 tablespoon olive oil
1 cup diced yellow onion (120 grams)
3 cloves garlic, minced
1 pound chicken breast (cubed)
1 1/2 tablespoons taco seasoning (divided)
3 heaping cups diced bell peppers (350 grams)
3/4 cup white rice (uncooked)
1 14.5-ounce canned fire-roasted diced tomatoes
4 cups chicken broth (see notes)
1 15-ounce can black beans, rinsed and drained
1 tablespoon lime juice
salt and pepper, to taste
for serving: tortilla chips, avocado/guacamole, cilantro, diced tomatoes, greek yogurt/sour cream, cheese, lime juice, red pepper flakes, hot sauce...

Instructions

Saute onions and garlic. Heat a large dutch oven or stock pot over medium-low heat. Add oil and let it get hot, about 30 seconds. Add onions, salt, and pepper and sauté for 3-4 minutes, stirring occasionally, until softened and slightly browned. Then add garlic and saute for 1-2 minutes until fragrant.
Saute chicken. Add chicken, 1 tablespoon taco seasoning, and a little salt and pepper, and saute for 3-5 minutes, stirring occasionally until chicken is browned on the outside. It does not have to be cooked all the way through.
Cook your veggies and rice. Add peppers, mix well, and saute for another 1-2 minutes. Next, add dry rice and mix well to combine, making sure it gets coated with some of the spices. Add canned tomatoes (with juices) and broth and mix well to combine, making sure nothing is stuck to the bottom. Place lid on the pot and let simmer, untouched, over medium-low heat for 15-18 minutes. The rice should be cooked after 18 minutes.
Stir in the remaining ingredients. Add black beans, remaining 1/2 tablespoon taco seasoning, and lime juice and mix well to combine. Cook for 1-2 more minutes until beans are warmed through.
Enjoy! Top with your favorite toppings and enjoy!

Notes

This soup is very thick. If you want a thinner soup, you can add more broth after the rice is done cooking. If you have leftovers, the rice will absorb more liquid as it sits. Add more broth when reheating.

Nutrition