Our Chicken Fajita Soup uses a secret ingredient to make it thick and creamy, without using any cream or cream cheese! Loaded with vegetables and tender, shredded chicken, this soup will turn any night into a party!
I mean who doesn’t love a party in a bowl? Lots of soup recipes are just that for us, like our popular Beefy Taco Soup thats loaded with beef and vegetables and all your favorite taco toppings! Or one of our new favorites is this Creamy Sausage & Peppers Soup!
Chicken Fajita Soup (With A Secret Ingredient)
So how do you make a soup thick and creamy without using heavy cream or cream cheese? And the secret ingredient is…refried beans.
Yep, grab a can of your favorite brand of refried beans (we like the fat free variety) and stir it right into this Chicken Fajita Soup.
Using refried beans to thicken soups, stews or chili is a Weight Watchers trick that I discovered and I haven’t stopped using it since!
Because beans are good for you, my friends, it’s a great way to sneak in some fiber and protein without anyone knowing the beans are there!
Tips For Making A Quick Version Of This Chicken Soup
The first trick is to use up leftover chicken (or turkey) that you have in your refrigerator. If you don’t have any leftover chicken, grab a rotisserie chicken from the store, remove the skin and shred it up.
You’ll get about one pound of chicken from a rotisserie chicken and that’s exactly what you need to make this soup!
Another ingredient that we love using is frozen pepper strips or diced peppers. You can find frozen peppers in the freezer section right by the other frozen vegetables, or sometimes you can find fresh diced peppers in the produce section of your store.
Of course, grabbing a couple of fresh bell peppers and cutting them up isn’t going to take you long, but anything that we can do to save time these days is a bonus!
Variations On This Soup Recipe
When you’re making this Chicken Fajita Soup, please do feel free to use any vegetables that you have laying around in your refrigerator, too.
Zucchini, fresh tomatoes, red onion, even broccoli would be good swap outs. And to make this soup even more hearty, adding some cooked pasta or rice would be wonderful.
How Do You Serve Chicken Fajita Soup?
Now it’s party time. When we serve this Creamy Chicken Fajita Soup, we gather up all of our favorite chicken fajita toppings! Here are a few suggestions:
- Tortilla strips
- Sour cream
- Guacamole or fresh avocados
- Cilantro
- pico de gallo
- Pickled red onions
- Fresh or pickled jalapeños
- Shredded cheese like cheddar, monterey jack or pepper jack
Sometimes our boys just use corn chips or tortilla chips instead of a spoon to scoop up every last bite in their bowl. Everyone can customize their own bowl of soup with their favorite toppings!
Can You Make This Soup Recipe Ahead Of Time?
Yes! This chicken fajita soup doesn’t have any pasta or rice in it that would get mushy or absorb the broth when it sits, so it’s the perfect soup recipe to make the morning of or even the day before.
Because this soup doesn’t use any cream, it’s also perfect for freezing. Make a double batch and freeze it in individual portions or just a couple of freezer bags, then pull it out an warm it on the stove for an easy dinner!
Looking For More Soup Recipes?
- Chicken Pastina Soup
- Chicken Corn Chowder
- Navy Bean & Ham Soup
- Split Pea Soup & Ham Soup
- Homemade Turkey Soup
Chicken Fajita Soup
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Total Time: 25 minutes
- Yield: 6 Servings 1x
Print Recipe
Pin RecipeOur Chicken Fajita Soup uses a secret ingredient to make it thick and creamy, without using any cream or cream cheese! Loaded with vegetables and tender, shredded chicken, this soup will turn any night into a party!
Ingredients
- 1 tablespoon olive oil
- 1 cup diced onion
- 3 cups diced bell peppers
- 1 tablespoon chopped garlic
- 1 teaspoon kosher salt
- Fresh black pepper to taste
- 1/2 – 1 teaspoon ground cumin
- 16 ounce can refried beans (we use fat free)
- 1 cup salsa
- 8 ounce can of tomato sauce
- 4 cups chicken broth
- 11 ounce can of corn, drained
- 2 cups cooked chicken, diced or shredded
Instructions
- Add the oil to a large soup pot or dutch oven over medium heat. Add the onions and peppers and cook for 5 minutes until softened. Add the garlic along with the salt, pepper and cumin and stir to combine.
- Stir the refried beans into the vegetables and then add the salsa, tomato sauce, chicken broth, corn and chicken. Stir and bring to a boil, then reduce the heat to a simmer and cook for 20 minutes stirring often. The refried beans tend to stick to the bottom of the pot so make sure that you stir the soup often.
- Taste the soup for seasonings and adjust if needed. Serve with chopped fresh cilantro, sour cream and tortilla strips for garnish.
Recipe Notes
Store: Let the soup cool to room temperature and then store in an air tight container. Refrigerate for up to 4 days.
Reheat: Reheat the soup in the microwave or on the stove top until warmed through.
- Category: Dinner
- Method: Stove Top
- Cuisine: American / Tex-Mex
