HomeSOUPS Chicken Fajita Soup

Chicken Fajita Soup

Posted in : SOUPS on by : Admin

A creamy soup with all the flavor and fixings you love in a classic fajita!


  • 3 3 boneless skinless chicken breasts, pounded to 1 inch thickness and chopped into 1.5 inch pieces
  • salt and pepper, to taste
  • 2 teaspoons oil
  • 1-2 tablespoons taco seasoning
  • 1 1/2 cups bell peppers (I used a combination of red and green)
  • 4 cups chicken broth
  • 8 ounces cream cheese, softened and cut into cubes
  • 1/4 cup cold water
  • 3 tablespoons corn starch
  • 1 cup corn, canned or frozen
  • 2 cans black beans
  • 2 roma tomatoes, diced or chopped
  • 1 cup shredded cheese (cheddar, colby jack, monterey jack, or Mexican blend)
  • 2 teaspoons cumin
  • 1 1/2 teaspoons onion salt
  • 1 teaspoon garlic powder
  • 1 teaspoon chili powder (or to taste)
  • 1 teaspoon paprika
  • 1 teaspoon salt
  • optional: 1 medium avocado sliced, cilantro, additional tomatoes, fresh limes, other desired toppings
  • Instructions

  • Season chopped chicken with salt and pepper, to taste. Add oil to a large pan or nonstick skillet. Add chicken pieces, and cook over medium heat, stirring though out until chicken is cooked through. 
  • Add peppers and sprinkle peppers and chicken with taco seasoning. Cook 1-2 minutes longer, stirring throughout. Set chicken and peppers aside.
  • Add chicken broth and cream cheese to a large soup pot and bring to a boil, stirring constantly until mixture is smooth. In a small bowl whisk together cold water and corn starch until corn starch is dissolved. Pour into boiling soup mixture. Stir while mixture thickens. Reduce heat. 
  • Add corn, black beans, and tomatoes. Stir in cheese until melted. Add cumin, onion salt, garlic salt, garlic powder, chili powder, paprika, and salt. Simmer 5-10 minutes. Serve hot and top with sliced avocados, cilantro, additional tomatoes or cheese, or other toppings as desired.
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