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
- 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
