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!
Why You’ll Love This Chicken Fajita Soup
How do we make this Chicken Fajita Soup thick and creamy without using cream or cream cheese? We’re using a protein and fiber packed ingredient – refried beans!
- Tons of Protein: If you’re looking to hit your protein goals while being wrapped up in a warm blanket, this soup is the way to go. One serving is almost 30 grams of protein!
- Hearty & Flavorful: Not only is this soup good for you, you’re going to love the flavor. One bowl of this soup is going to fill you up easily until your next meal.
- Perfect for Meal Prepping: Make this soup recipe ahead of time and you have easy, protein and fiber packed meal in just minutes!
How To Make
We have step by step photos here so you can follow along. For complete instructions, head down to the recipe card at the end of the post.
- Cook Peppers & Onions: Add diced bell peppers and onions to a soup pot with olive oil. Cook until softened and then add salt, pepper, garlic, cayenne pepper, chili powder and cumin.
- Add Refried Beans: Add a whole can of refried beans to the pot and stir to combine with the vegetables.
- Finish and Simmer: Pour in chicken broth, canned diced tomatoes and tomato sauce, stirring to combine with the beans and vegetables. Add cooked, diced chicken and simmer for 15 minutes.
How To Serve
When we serve this Chicken Fajita Soup, we gather up all of our favorite chicken fajita toppings! Here are a few suggestions:
- Tortilla chips or 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 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!
Variations
When you’re making this soup, 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 delicious.
Even thought this is a chicken fajita soup, you don’t have to stop there. If you have ground beef or leftover steak, you can make steak fajita soup! Or if you want to keep this recipe meat-free, just omit the chicken and add more vegetables or whole beans.
Also be sure to try our homemade Fajita Seasoning in place of the spices in the recipe card below! If you have it already made, it’s an easy swap out.
Can You Make This Soup 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 great 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 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
- 2 cups diced bell peppers
- 1 tablespoon chopped garlic
- 1 teaspoon kosher salt
- Fresh black pepper to taste
- 1 1/2 teaspoons ground cumin
- 1 1/2 teaspoons chili powder
- 1/4 teaspoon cayenne pepper
- 16 ounce can refried beans
- 14.5 ounce petite diced tomatoes with juice
- 8 ounce can of tomato sauce
- 4 cups chicken broth
- 1 cup of frozen corn
- 3 cups cooked chicken, diced or shredded
- Squeeze of lime, sour cream, tortilla chips and cilantro for garnish (optional)
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, cumin, chili powder and cayenne pepper and stir to combine.
- Stir the refried beans into the vegetables and then add the diced tomatoes, tomato sauce, chicken broth, corn and chicken. Stir and bring to a simmer. Cook for 20 minutes stirring often as the refried beans tend to stick to the bottom of the pot while cooking.
- Taste the soup for seasonings and adjust if needed. Serve with a squeeze of fresh lime juice, cilantro, sour cream and tortilla chips for garnish if desired.
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
