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Creamy Chicken Fajita Soup in a pot with cilantro and tortilla strips

Creamy Chicken Fajita Soup

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

This Creamy Chicken Fajita Soup is a dinner time fiesta! We use a secret ingredient to get this soup deliciously thick & creamy without using any cream!

Scale

Ingredients

  • 1 tablespoon olive oil
  • 1 cup diced onion
  • 3 cups diced bell peppers (or a 16 ounce bag of frozen, pepper strips)
  • 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 Mexicorn
  • 1 cup cooked chicken, diced or shredded

Instructions

  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, Mexicorn 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 get in there and stir!
  3. Taste the soup for seasonings and adjust if needed. Serve with chopped fresh cilantro, sour cream and tortilla strips for garnish.
  • Category: Dinner
  • Method: Stove Top
  • Cuisine: American / Tex-Mex

Keywords: mantitlement, chicken soup, chicken fajita soup, easy recipes, recipe short cuts, healthy recipes, easy dinner ideas