Chicken Fajita Soup

If you’ve been craving a dinner that feels like a warm blanket and doesn’t hijack your whole evening, Chicken Fajita Soup is about to become your new weeknight hero. It’s got that sizzling fajita vibe—tender chicken, sweet peppers, cozy spices—but in a slurpable, spoon-friendly bowl that basically says, “Relax. I’ve got this.”

I love recipes like this because life is already a lot. Between work, kids, errands, and that mysterious pile of laundry that reproduces overnight, having a pot of soup that tastes like you tried way harder than you did? That’s the kind of kitchen magic I live for.

And the best part? This Chicken Fajita Soup is simple, forgiving, and absolutely loaded with flavor—without being overly spicy (unless you want it that way… in which case, hello cayenne).

Why You’ll Love This Chicken Fajita Soup

• One pot, minimal stress. Less cleanup = more time to do literally anything else (including nothing).
• Big fajita flavor, cozy soup comfort. Smoky, savory, a little zippy… but still soothing.
• Flexible ingredients. Chicken thighs or breasts, whatever peppers you have, beans you like—this soup doesn’t judge.
• Great for meal prep. It reheats beautifully, and the leftovers might be even better the next day.
• Family-friendly. Use mild green chiles and control the heat level so picky eaters don’t stage a protest.

Ingredients You’ll Need

Here’s what goes into this Mexican chicken and rice soup moment (aka your new obsession):

The basics

• Chicken (thighs or breasts)
  Slice it into even thickness so it cooks evenly. (No one wants one piece perfect and another piece chewy like a workout.)
• Onion
  Fresh is great, but 1 teaspoon onion powder works in a pinch.
• Garlic
  Fresh is fabulous, but 1 teaspoon garlic powder is totally acceptable on chaotic days.

The fajita stars

• Bell peppers
  I love a mix of red, orange, and yellow for a sweeter, more dynamic flavor, but use what you’ve got.
• Butter + olive oil
  This combo adds richness and helps everything sauté nicely.

Thickening + texture

• Flour
  Helps build a light base. You can use gluten-free flour for gluten-free Chicken Fajita Soup.
• Cornstarch
  Thickens the soup without needing extra butter for a heavy roux. (Translation: more comfort, less effort.)

The cozy soup body

• Low-sodium chicken broth
  Low sodium gives you room to adjust salt later without crossing into “why is my mouth so thirsty?” territory.
• Crushed tomatoes (no added seasonings)
  Keep it simple so your fajita spices shine.
• Canned mild diced green chiles
  Mild only—otherwise the soup can get too hot fast.

The hearty add-ins

• Black beans (rinsed and drained)
  Sub in pinto beans, kidney beans, or cannellini beans if that’s what’s hanging out in your pantry.
• Long-grain white rice
  Important! Other rices can take longer, which risks overcooking your chicken and peppers.

The “don’t skip this” finish

• Pepper Jack cheese, freshly grated
  It melts smoothly and makes the soup extra creamy and comforting.

Homemade fajita seasoning

• Chili powder
• Ground cumin
• Smoked paprika
• Dried oregano
• Salt + pepper
• Optional: cayenne pepper (for those who like their soup to have a little attitude)

Refer to the recipe card below for exact ingredient measurements and full nutritional information.

How to Make Chicken Fajita Soup

Grab a large Dutch oven or soup pot. Put on a playlist or a comfort show in the background. We’re keeping this easy.

Step 1: Sauté the chicken and onion

1. Melt butter with a little olive oil over medium-high heat.
2. Add your sliced chicken and onion.
3. Sauté until the chicken is mostly cooked through and the onion starts to soften.

Tip from my real life: If you slice chicken unevenly, the thinner pieces will cook faster and the thicker ones will lag behind. So take 90 seconds and cut them evenly—it pays off.

Step 2: Add peppers, garlic, flour, and spices

1. Add your bell peppers and garlic.
2. Sprinkle in the flour and all your seasonings.
3. Stir and cook for about 2 minutes.

This quick cook wakes up the spices and gets rid of that raw flour taste—so your soup tastes bold, not chalky.

Step 3: Add the hearty stuff

Now stir in:

• Rice
• Rinsed black beans
• Mild diced green chiles
• Crushed tomatoes
• 3 cans of chicken broth

Give it a good stir so everything’s evenly distributed.

Step 4: Thicken it (easy cornstarch trick)

In a small bowl or measuring cup:

1. Mix cornstarch with the last can of chicken broth until smooth.
2. Pour it into the pot and stir.

No lumps, no drama.

Step 5: Simmer until the rice is cooked

1. Bring the soup to a boil.
2. Reduce heat and simmer until the rice is tender.

Stir occasionally so the rice doesn’t try to glue itself to the bottom of the pot like it pays rent there.

Step 6: Add cheese and adjust the texture

1. Remove from heat.
2. Stir in freshly grated Pepper Jack cheese until melted and creamy.
3. If you want a thinner soup, add a splash of broth or water until it’s perfect for you.

Step 7: Taste and make it yours

Add more:

• Salt
• Pepper
• Cayenne (if you want heat)

This is your bowl. You’re the boss.

Cozy Tips for the Best Chicken Fajita Soup

• Use low-sodium broth. You can always add salt at the end, but you can’t un-salt a soup (trust me, I’ve tried and it was a sad day).
• Mild green chiles are key. Medium/hot can turn this into a “why are we sweating at dinner?” situation.
• Freshly grate the cheese. Pre-shredded cheese has anti-caking stuff that can make it melt a little… weird.
• Keep peppers slightly crisp-tender. Overcooked peppers lose that fajita vibe. Long-grain white rice helps the timing work.
• Want it spicier? Add cayenne slowly. A little goes a long way—like glitter, but with consequences.

A Little Story From My Kitchen

This Chicken Fajita Soup saved me during one of those weeks where my to-do list had its own to-do list. I needed something filling, comforting, and not fussy—because I did not have the energy for fussy. I threw everything into my Dutch oven, let it simmer while I handled life, and when I tasted that smoky, cheesy broth with tender chicken and peppers… I swear my shoulders unclenched.

That’s what I want for you too: dinner that feels like a win.

FAQs About Chicken Fajita Soup

Can I use chicken thighs instead of chicken breasts?

Absolutely. Thighs are a little richer and more forgiving (they stay juicy). Breasts work great too—just don’t overcook them.

Can I make Chicken Fajita Soup gluten-free?

Yes! Swap the flour for gluten-free flour. The cornstarch still helps thicken things up nicely.

What beans can I use besides black beans?

Pinto beans, kidney beans, or cannellini beans all work. Just rinse and drain them first.

How do I store leftovers?

Let the soup cool, then store it in an airtight container in the fridge for 3–4 days.

Will the rice soak up too much broth overnight?

It can. When reheating, just add a splash of chicken broth or water to loosen it back up.

Can I freeze this soup?

You can, but rice can get a little softer after freezing. If you’re planning to freeze, you might prefer cooking rice separately and adding it when you reheat.

Spoonfuls of Comfort

If you’re craving something cozy, bold, and ridiculously practical, Chicken Fajita Soup is the answer. It’s warm, hearty, and full of that fajita flavor we love—without needing a stack of pans or a million steps. Make a pot, grab your favorite bowl, and let Chicken Fajita Soup do what it does best: make dinner feel like a comforting little victory.

Keep the Cozy Going: More Easy Favorites to Try

• If you loved the Tex-Mex vibes in this soup, you’ll probably be obsessed with this easy Crockpot Chicken Fajita that tastes like a restaurant night at home.
• Want another creamy, spoonable dinner that hits the spot on busy nights? Try this creamy high-protein taco soup that’s hearty and filling.
• Need a quick topping to make your bowl extra dreamy (and your family think you’re a kitchen wizard)? Add this zesty cilantro lime crema you can drizzle on everything.
• And if you’re in full “soups are my love language” mode, you’ll love this comforting slow cooker creamy southwest chicken soup for cozy nights.

And hey—if you make this Chicken Fajita Soup, I’d love to hear how it turned out! Leave a quick review and tap your star rating ⭐⭐⭐⭐⭐ so other readers know it’s worth adding to their dinner rotation.

Chicken Fajita Soup

---

• Author: Mounia
• Total Time: 45 minutes
• Yield: 6 servings 1x

Pin Recipe

Print Recipe

Description

This Chicken Fajita Soup is a cozy, one-pot Mexican-inspired dinner loaded with tender chicken, bell peppers, black beans, rice, and bold fajita spices. Finished with melty Pepper Jack cheese, it’s hearty, family-friendly, and perfect for busy weeknights.

---

Ingredients

Scale 1x2x3x

• 1 tablespoon butter

• 1 tablespoon olive oil

• 1 ½ pounds chicken breasts or thighs, sliced evenly

• 1 medium onion, diced (or 1 teaspoon onion powder)

• 3 cloves garlic, minced (or 1 teaspoon garlic powder)

• 3 bell peppers (red, yellow, orange), chopped

• 2 tablespoons all-purpose flour (or gluten-free flour)

• 1 tablespoon chili powder

• 1 teaspoon ground cumin

• 1 teaspoon smoked paprika

• ½ teaspoon dried oregano

• Salt and black pepper, to taste

• Optional: ¼ teaspoon cayenne pepper

• 1 cup long-grain white rice

• 1 (15 oz) can black beans, rinsed and drained

• 1 (4 oz) can mild diced green chiles

• 1 (28 oz) can crushed tomatoes (no added seasonings)

• 4 cups low-sodium chicken broth, divided

• 1 tablespoon cornstarch

• 1 ½ cups freshly grated Pepper Jack cheese

Optional toppings: sour cream, avocado, cilantro, lime wedges

Cook Mode Prevent your screen from going dark

---

Instructions

1. In a large Dutch oven, melt butter and olive oil over medium-high heat.

2. Add chicken and onion. Sauté until chicken is mostly cooked through and onions soften.

3. Stir in bell peppers and garlic. Sprinkle flour and all seasonings over the mixture. Cook for 2 minutes, stirring constantly.

4. Add rice, black beans, green chiles, crushed tomatoes, and 3 cups of chicken broth. Stir well.

5. In a small bowl, whisk cornstarch with the remaining 1 cup chicken broth until smooth. Pour into the pot and stir.

6. Bring soup to a boil, then reduce heat and simmer uncovered for 18–25 minutes, or until rice is tender. Stir occasionally.

7. Remove from heat and stir in freshly grated Pepper Jack cheese until melted.

8. Adjust seasoning with additional salt, pepper, or cayenne if desired. Add extra broth or water if you prefer a thinner soup.

9. Serve warm with your favorite toppings.

Notes

Use low-sodium broth so you can control the salt level.

Only use mild green chiles unless you prefer a spicier soup.

Freshly grated cheese melts much smoother than pre-shredded.

Leftovers will thicken as the rice absorbs broth—just add a splash of broth when reheating.

Soup can be frozen, but rice may soften slightly after thawing.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Soup
• Method: Stovetop
• Cuisine: Mexican-inspired

Nutrition

• Serving Size: 1 bowl (about 1½ cups)
• Calories: 420 kcal
• Sugar: 6 g
• Sodium: 620 mg
• Fat: 18 g
• Saturated Fat: 8 g
• Unsaturated Fat: 8 g
• Trans Fat: 0 g
• Carbohydrates: 38 g
• Fiber: 6 g
• Protein: 32 g
• Cholesterol: 95 mg