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Chicken fajita soup in a beige bowl with a spoon inserted into it and tortilla chips on top.

Chicken Fajita Soup

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 18 reviews
  • Author: Leanne
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: 6 bowls
  • Category: Dinner
  • Method: Stovetop
  • Cuisine: Mexican


This Chicken Fajita Soup has all the spicy flavours of chicken fajitas served up in a warming bowl of soup.  It’s made in one pot and comes together in just 45 minutes!


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:

  • 1.5 pounds boneless, skinless chicken thighs or breasts
  • 1 tablespoon extra virgin olive oil
  • 1 red bell pepper, chopped
  • 1 yellow bell pepper, chopped
  • 2 small yellow onions, chopped
  • 1 can (796 ml) no salt added diced tomatoes, with juices
  • 1 can (540 ml) no salt added black beans, drained and rinsed
  • 1 can (341 ml) no salt added whole kernel corn, drained
  • 4 cups no salt added chicken broth


  1. Preheat oven to 350F.
  2. In a small dish, mix together the spices for the fajita seasoning.
  3. Place the chicken in a large bowl and coat with 1/2 the seasoning mix.
  4. Heat 1 tablespoon of oil in a Dutch oven (or oven safe pot) over medium heat and brown the chicken. About 2-3 minutes per side. (Depending on the size of your pot, you may need to do this in two batches).
  5. Once browned, add 3-4 tablespoons of the broth to the chicken, enough to cover the bottom of the pot. Cover and roast in oven for 15-20 minutes, or until the chicken is cooked through.
  6. Transfer chicken to a cutting board (leaving the juices in the pot) and let rest for 5 minutes before cutting into cubes or shredding.
  7. Add the peppers, onions and remaining fajita seasoning to the pot and saute over medium heat until just starting to soften (about 3-5 minutes).
  8. Add the tomatoes, beans, corn, remaining broth and chicken. Stir to combine.
  9. Bring to a boil and then let simmer for 5 minutes. Be careful not to over cook the soup as the peppers and onions will get too soft.
  10. Taste and add more salt, if necessary. Serve with desired toppings.
  11. Store leftovers in an airtight container in the fridge for 3-4 days, or in the freezer for up to 3 months.


  1. Since we are going from the stovetop to the oven, you’ll need an oven safe pot, like a Dutch oven, for this recipe. If you don’t have one, you can transfer the chicken to an oven safe dish to roast in the oven.
  2. I like to use no salt added broth, diced tomatoes, black beans and corn so I can control the amount of salt in the soup. If you use regular products, just note that the soup will be a little saltier.
  3. This soup is moderately spicy. If you’re not a fan of spicy food, just reduce the amount of fajita seasoning you add to the soup.
  4. Instead of black beans, you can use white beans, kidney beans or chickpeas.
  5. You can use any combination of red, green, yellow or orange bell peppers.
  6. To save time, buy a rotisserie chicken. Just shred and season it with half of the fajita mix before adding it to the soup.
  7. Be sure to check out the other sections above the recipe card for more detailed advice and suggestions for making this recipe.