Chicken Fajita Soup

There’s something truly comforting about a bowl of Chicken Fajita Soup. Imagine coming home on a chilly winter evening, the air crisp and the day’s stress weighing heavy on your shoulders. You walk into the kitchen, and the warm aroma of sautéing onions and bell peppers fills the air. This is the kind of meal that invites you to unwind, to gather around the table with loved ones, and to share laughter and stories. It’s not just soup; it’s a celebration of flavors that blend together beautifully, creating a hearty dish that warms the heart. Every spoonful of this Chicken Fajita Soup transports you to a cozy taco stand, where every bite bursts with zest. I remember the first time I made this soup; I was looking for a quick yet satisfying dinner idea. The combination of smoky chipotle, tender chicken, and vibrant vegetables made it an instant favorite. Each ingredient plays its part, harmonizing in a way that makes cooking feel effortless and rewarding.

What to Buy for Chicken Fajita Soup

When it comes to the ingredients for Chicken Fajita Soup, each one plays a crucial role in building the flavor profile. The blend of spices and fresh vegetables creates a depth that is both comforting and exciting. Key players like chicken and chipotle work together to deliver a smoky warmth, while fresh cilantro adds a bright finish.

• 1 tablespoon olive oil: The base of your soup, providing essential fat for cooking and flavor.
• 1 onion, chopped: A classic aromatic that adds sweetness and depth.
• 1 bell pepper, chopped: Adds color and sweetness, bringing a crunch to the soup.
• 2 cloves garlic, minced: A must for that aromatic flavor, elevating the entire dish.
• 14.5 ounces canned tomatoes with green chilies: Provides acidity and a slight spiciness, perfect for a fajita flavor.
• 1 chipotle chili in adobo sauce PLUS 1 tablespoon sauce: Key for introducing that signature smoky heat.
• 2 teaspoons ground cumin: Adds earthy depth, a traditional spice in Mexican cuisine.
• 1/2 teaspoon dried oregano: A classic herb that complements the soup’s spices.
• 1 teaspoon chili powder: For that extra kick, this spice is essential.
• 1/2 teaspoon smoked paprika: Enhances the smoky flavor profile further.
• salt and freshly ground black pepper: Essential seasonings to balance all flavors.
• 1 pound boneless skinless chicken breasts: The protein that makes this soup filling.
• 5 cups low-sodium chicken broth: The base liquid that combines all the ingredients.
• 1 cup frozen corn: Sweet and tender, adding a delightful texture.
• 15 ounces black beans, drained and rinsed: For protein and fiber, making the soup heartier.
• 1 avocado: Great for topping, adding creaminess and nutrients.
• 1/2 cup fresh cilantro: Brightens the dish with its fresh taste.
• tortillas, optional, for serving: Serve alongside for dipping or topping!

How to Prepare Chicken Fajita Soup

Preparing Chicken Fajita Soup is a straightforward process that is both enjoyable and rewarding. First, gather all your ingredients and make sure everything is prepped and ready to go. The process involves sautéing, simmering, and finally, enjoying the vibrant flavors that come together beautifully.

1. Begin by adding olive oil to a soup pot over medium heat. Wait until the oil is hot but not smoking, ensuring it’s at the right temperature for sautéing.
2. Once hot, add the onion and bell pepper. Sauté them for a few minutes until they become tender and start to caramelize slightly. This step is crucial as it builds the foundation of flavor.
3. Next, introduce the garlic and cook for about 30 seconds. You’ll know it’s ready when the garlic becomes fragrant and slightly golden.
4. Add the canned tomatoes, chipotle chili, and adobo sauce to the pot. Sprinkle in the cumin, oregano, chili powder, smoked paprika, along with a pinch of salt and black pepper. Stir everything together to combine.
5. Now, it’s time to add the chicken and chicken broth. Bring the mixture to a simmer and cook until the chicken is thoroughly cooked through. This usually takes about 15 to 20 minutes. Ensure the chicken reaches an internal temperature of 165 degrees Fahrenheit.
6. Once the chicken is cooked, carefully remove it from the pot and place it on a plate. Using two forks, shred the chicken into bite-sized pieces.
7. Return the shredded chicken to the pot and add the black beans and corn. Continue to cook until everything is warmed through, about 5 minutes.
8. Taste the soup and adjust any seasonings if needed, adding more salt, pepper, or spices according to your preference.
9. When ready to serve, ladle the Chicken Fajita Soup into bowls. Garnish each serving with avocado slices and a sprinkle of fresh cilantro. If desired, serve with tortillas on the side for dipping.
10. Enjoy the warmth and comfort of this delicious soup!

Recipe Notes about Chicken Fajita Soup

When I make Chicken Fajita Soup, I like to keep a few tips in mind to really make the dish shine. These notes will help ensure your cooking experience is as enjoyable and successful as possible.

• Storage: Store leftover Chicken Fajita Soup in an airtight container in the refrigerator for up to 3 days.
• Freezing: This soup freezes well! Just make sure to cool it completely before transferring it to freezer-safe bags or containers.
• Pairing: Serve with warm tortillas or over rice for a heartier meal.
• Spice Adjustment: If you prefer a milder soup, reduce the amount of chipotle chili or omit it entirely.
• Extra Veggies: Feel free to add in any other vegetables you love, such as zucchini or spinach, during the cooking process.

Serving Suggestions

Serving the Chicken Fajita Soup is where you can really get creative. Here are some ideas:

• Tortilla Chips: Crunchy tortilla chips make a fantastic side. They add texture and are perfect for dipping.
• Fresh Cilantro: A sprinkle of fresh cilantro enhances the flavor and adds a pop of color to the bowl.
• Avocado Slices: Adding creamy avocado on top creates a luxurious texture and balances the spiciness.
• Cheese: Sprinkle some shredded cheese, like cheddar or pepper jack, for an extra layer of flavor.
• Seasonal Accompaniments: Serve with a salad on the side during the summer months, or pair with crusty bread in the winter.
• Occasions: This soup is perfect for family dinners, game day gatherings, or cozy nights in. It’s versatile enough to suit any occasion!

FAQ

Conclusion

The Chicken Fajita Soup is a heartwarming recipe that brings together the flavors of Mexico in a simple yet satisfying way. Perfect for cozy nights or family gatherings, it’s a dish that everyone will love. I encourage you to give this recipe a try; it’s sure to become a go-to choice in your home!

Chicken Fajita Soup

The ultimate comfort food, this Chicken Fajita Soup is bursting with flavor! With tender chicken, vibrant veggies, and a smoky kick, this easy weeknight dinner will satisfy your cravings.

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings: 5 servings

Course: Dinner, Soups

Cuisine: Mexican

Calories: 350

Ingredients Equipment Method Notes

Ingredients

  

• 1 tablespoon olive oil
• 1 onion, chopped
• 1 bell pepper, chopped
• 2 cloves garlic, minced
• 14.5 ounces canned tomatoes with green chilies
• 1 chipotle chili in adobo sauce PLUS 1 tablespoon sauce
• 2 teaspoons ground cumin
• 1/2 teaspoon dried oregano
• 1 teaspoon chili powder
• 1/2 teaspoon smoked paprika
• salt and freshly ground black pepper
• 1 pound boneless skinless chicken breasts
• 5 cups low-sodium chicken broth
• 1 cup frozen corn
• 15 ounces black beans, drained and rinsed
• 1 avocado, for topping
• 1/2 cup fresh cilantro for topping
• tortillas, optional, for serving

Equipment

• Skillet
• Chef's Knife
• Cutting Board
• Wooden Spoon

Method

 

1. 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.
2. Add chicken and broth cook over medium heat until chicken is cooked through. Remove chicken to a plate and shred with forks.
3. 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.
4. Serve topped with avocado and cilantro, and tortillas on the side, if desired.

Notes

• Tip 1: Store leftover Chicken Fajita Soup in an airtight container in the refrigerator for up to 3 days.
• Tip 2: This soup freezes well! Just make sure to cool it completely before transferring it to freezer-safe bags or containers.
• Tip 3: Serve with warm tortillas or over rice for a heartier meal.
• Tip 4: If you prefer a milder soup, reduce the amount of chipotle chili or omit it entirely.
• Tip 5: Feel free to add in any other vegetables you love, such as zucchini or spinach, during the cooking process.

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