"This soup is simply made, with chicken, peppers, onions, and tomatoes in a delicious seasoned broth. Serve the soup as is or top with tortilla chips." — Gweb8
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skinless, boneless chicken breasts, cut into strips
1 (1.27 ounce) packet
red bell pepper, cut into thin strips
green bell pepper, cut into thin strips
poblano pepper, cut into thin strips
onion, cut into thin strips
1 (14.5 ounce) can
fire roasted diced tomatoes
1 (15 ounce) can
seasoned black beans
1 (14 ounce) can
salt and pepper to taste
This soup is delicious. Just enough heat to keep it tasty. Like one of the other reviewers, I used a small can or green chiles and increased the broth to 26 oz. I also added a bag of frozen southwestern style corn I had on hand in the freezer. Before serving, I added shredded cheese on top, either mexican or mozzarella. Fantastic
Sort of blah...I was surprised that people were as crazy about it as they were. Both my husband and I thought it was just okay. Just not a lot of flavor.
This was really good! I only changed a few things because of what I had on hand - I used regular diced tomatoes instead of fire roasted and a small can of diced fire roasted green chilies because I didn't have poblano peppers. I also added another half can of chicken broth because I like my soup to have lots of broth, and a shake of garlic powder. Yummy, thanks!
This was very tasty! I think it's better than tortilla or fajita soup you would get at a restaurant. Like one of the other reviewers I used a small can of diced fire roasted green chilies instead of a poblano pepper. I also used red, yellow, and green bell peppers. I did not add hot sauce and to me it had enough spice and flavor. My fiance likes spice so he added hot sauce to just his bowl. After serving , I put crushed tortilla chips on top. Delicious!
When I made the soup the first time with the original recipe, I found it to be good, but felt it was missing some depth and richness. The second time I made it, I sauteed the chicken with a heaping teaspoon of chopped garlic, I increased the fajita seasoning to one and a half packets, used two cans of seasoned black beans instead of one, and used a can of diced tomatoes with jalepeno peppers (drained) instead of just fire roasted tomatoes. I added a cup and a half of corn and decreased the chicken stock to one cup. Simmered for 30 minutes and found that it was a rich, tasty fajita stew.
Bueno! Soup is such an overlooked staple in our diets, and this one more than fills the bill (and the tummy!) for a satisfying main course, esp. on a cool autumn eve. Like another reviewer, I sprinkle grated jack or mexican cheese(i.e. queso blanco or queso quesadilla)on top, and then some crispy fried or baked corn tortilla strips . . . divine!!!
This is one of my most favorite fall soups to make. Now that I've made it a few times, I stick the chicken the chicken fajita marinade from this site (the one that calls for beer) during the day and then cook the chicken in a homemade fajita seasoning. Three Foster Farms chicken breasts make enough meat for this soup. I usually buy them at Costco. Sometimes, I'll add a can of Campbell's Healthy Choice Tomato Soup, if I have it on hand to make it a little tomatoey. (Is that even a word?) This is GREAT with the Mexican Sunset Bread, which is also from this site.
This is a wonderful soup, and something I've never heard of before. I did add a can of whole kernel corn, more broth and I used green chiles instead of the poblano pepper. I also added more of the fajita seasoning to the chicken. Next time I make it I think I'll shred the chicken and let that simmer with everything. Something I'll be making again, thats for sure!
* Percent Daily Values are based on a 2,000 calorie diet.
Easy Chicken Fajita Soup
Serving Size: 1/10 of a recipe
Servings Per Recipe: 10
Amount Per Serving
Calories from Fat: 49
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