Chicken Fajita Soup with White Beans

February 11, 2019 / Updated on August 15, 2019 By Leanne 35 Comments

Chicken Fajita Soup has all the spicy flavours of a fajita, served up in a warming bowl of soup. It’s easy and clean eating, perfect for meal prep, and loaded with extra fibre thanks to the white beans!

How is February treating you? I’m not going to lie. I feel like February is kicking my butt a little bit. And it’s all pretty much due to the weather.

This is the time of year when winter really starts to wear on me and I long (or whine is more like it) for spring. It seems so close, yet so far away.

And as I write this, the wind is howling outside (and has been for days), and I’m huddled in a blanket, with my hands sticking out to type on my keyboard. (I should probably invest in a snuggie, hey?!)

So what does a food blogger do to warm up on cold winter days? Recipe test soups, of course! And I’ve got a few lined up to share with you over the next few weeks, starting with this Chicken Fajita Soup.

What is Chicken Fajita Soup?

As you may have guessed, it’s all the flavours of a chicken fajita brought together in a hot and slurpy bowl of soup! And it doesn’t get more warming than this on a chilly winter day.

This recipe was inspired by Clean Eating Magazine’s recipe for Chicken Fajita Stew. I just loved the idea of fajita flavours in a soup, so I tweaked the recipe and made a few additions to put my own spin on it. And it couldn’t be easier to make. You likely have everything you need in your pantry and freezer to make this right now.

What ingredients do you need to make Chicken Fajita Soup?

Skinless, boneless chicken breast or thighs

Red peppers

Yellow onions

Store-bought or homemade chicken broth

Can of diced tomatoes

Can of white kidney beans (or cannellini beans)

And just a few spices to make a homemade fajita seasoning

Tips for making Chicken Fajita Soup:

Be sure to use boneless, skinless chicken breasts or thighs to reduce the amount of grease in the soup.

Roast the chicken completely, and shred it before adding to the soup.

To save time, you can use a store-bought rotisserie chicken. Just shred and season it with the fajita mix before adding to the soup.

Once the soup is assembled, bring it to a boil and warm the soup until it’s just heated through. Don’t over-cook the soup as the peppers and onions will get too soft.

I like to use no-salt added broth, tomatoes and beans so I can control the amount of salt in this soup. If you use regular or reduced-sodium products, just be mindful that the soup will be a little more salty.

If you don’t have or like white beans, you can substitute black beans or red kidney beans, or leave them out all together.

To make this soup more like a stew, just use less broth and/or add more chicken, veggies and beans.

What toppings go with Chicken Fajita Soup?

Air-fried tortilla chips (a personal fave!)

Store-bought grain-free bean chips or seed crackers

Avocado chunks or guacamole

Fresh cilantro

Freshly squeezed lime juice

Sour cream and cheese (if you don’t mind a bit of dairy)

Some other Crumb Top Baking soup recipes to keep you warm:

If you make this Chicken Fajita Soup, I would love to hear about it in the comments below. Or take a pic and share on Instagram by tagging @crumbtopbaking.