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!
Scale
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
