chicken fajita soup with tortilla strips as garnish

Chicken Fajita Soup

  • Author: Dan
  • Prep Time: 5 minutes
  • Cook Time: 20 minutes
  • Total Time: 25 minutes
  • Yield: 6 Servings 1x

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!



  • 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
  • 1/21 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


  1. 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.
  2. 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.
  3. 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