Chicken Fajita Soup with White Beans

Chicken Fajita Soup with White Beans 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. It’s also gluten-free and dairy-free!

Soup Season

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.

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.

Ingredients to make Chicken Fajita Soup:

You only need a few ingredients to make this easy, gluten-free meal.

• Skinless, boneless chicken thighs or breasts
• Extra virgin olive oil
• Red peppers
• Yellow onions
• Store-bought or homemade chicken broth
• Diced tomatoes
• White kidney beans (or cannellini beans)
• A few spices to make a homemade fajita seasoning

How to make this easy chicken fajita soup:

• Combine your spices and season your chicken. Heat some oil in a pot or pan with a lid and sear the chicken on both sides.

• Add some broth, and cover and bake the chicken for 25-30 minutes, or until the chicken is cooked through. (Chicken should have an internal temperature of 165F when fully cooked).

• Once cooked, transfer the chicken to a bowl, leaving the juices in the pot, and shred with a fork.

• Add the peppers, onions and some fajita seasoning to the pot, and sauté over medium heat for 5 minutes.

• Add the shredded chicken, some more broth, tomatoes and beans to the pot and bring to a boil. Reduce heat and let simmer for a few minutes, or until the soup is heated through.

• Serve and enjoy!

Tips for making this Chicken Fajita Soup Recipe:

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

• Bake 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.

• To keep this soup gluten-free, make sure you’re using certified gluten-free spices.

• 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 this spicy chicken soup?

• Air fryer 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)
• A dollop of homemade vegan queso

If you like this Chicken Fajita Soup, here are a few other soup recipes to keep you warm:

• Dairy-Free Seafood Chowder is thick and creamy, with lots of scallops, salmon and shrimp, and a rich cashew cream broth. One bowl makes a filling meal!

• Easy Bone Broth French Onion Soup is made with bone broth beef protein powder, lots of onions, garlic and herbs, and topped with everything bagel seasoned croutons.

• Instant Pot Chicken and Wild Rice Soup is a simple and cozy weeknight dinner that takes less than 45 minutes in the pressure cooker. It’s also gluten-free and dairy-free.

If you make this Chicken Fajita Soup with White Beans, I would love to hear what you think in the comments below.

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Chicken Fajita Soup with White Beans

★★★★★

5 from 18 reviews

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!

• Author: Leanne
• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour
• Yield: 6 bowls 1x
• Category: Dinner; Lunch
• Method: Stovetop
• Cuisine: Gluten-Free

Scale 1x2x3x

Ingredients

For the fajita seasoning:

• 1 tablespoon chili powder
• 1 teaspoon smoked paprika
• 1 teaspoon cumin
• 1/2 teaspoon garlic powder
• 1/2 teaspoon kosher salt
• 1/4 teaspoon onion powder
• 1/8 teaspoon ground cayenne pepper

For the soup:

• 2 tablespoons extra virgin olive oil, divided
• 8 small boneless, skinless chicken thighs (or breasts)
• 3 sweet long red peppers (or red bell peppers), seeded and sliced lengthwise
• 2 medium-sized yellow onions, peeled and sliced lengthwise
• 1 carton (900 ml) no salt added chicken broth
• 1 can (796 ml) no salt added diced tomatoes
• 1 can (540 ml) no salt added white kidney beans (or cannellini beans), drained and rinsed

Instructions

1. Pre-heat oven to 350F.
2. In a small dish, combine all the spices for the fajita seasoning.
3. Add one tablespoon of oil to an oven safe pot/pan with a lid (I used a dutch oven) and heat over medium-heat on the stove top for a few minutes.
4. Add the chicken to a bowl, and coat with the remaining oil and half the fajita seasoning.
5. Add the chicken to the pot/pan, and sear on each side for 4 minutes.
6. Once seared, add 3-4 tablespoons of broth to the chicken, enough to cover the bottom of the pot. Cover and bake in the pre-heated oven for 25-30 minutes, or until the chicken is cooked through.
7. Remove from oven, and transfer chicken to a bowl, leaving juices in the pot/pan. Shred chicken with a fork and set aside.
8. Add the pepper, onion and remaining fajita seasoning to the pot/pan, and sauté over medium heat on the stove top for 5 minutes.
9. Add the shredded chicken, remaining broth, tomatoes and beans to the pot/pan and stir to combine. Cover and bring to a boil. Reduce heat and let simmer for a few minutes, or until the soup is heated through.
10. Serve immediately with garnishes of your choice, or refrigerate for later.

Notes

1. Be careful not to over-cook the soup as the peppers and onions will get too soft.
2. You can use regular or reduced-sodium broth, tomatoes and beans, just note that the soup will be a little more salty.
3. Instead of white beans, you can use black beans or red kidney beans.
4. To make this soup more like a stew, just use less broth and/or add more chicken, veggies and beans.
5. To keep this soup gluten-free, make sure you’re using certified gluten-free spices.

This recipe was inspired by Clean Eating Magazine’s recipe for Chicken Fajita Stew.

Keywords: spicy soup, chicken fajitas, chicken soup