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
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
Instructions
In a large Dutch oven, melt butter and olive oil over medium-high heat.
Add chicken and onion. Sauté until chicken is mostly cooked through and onions soften.
Stir in bell peppers and garlic. Sprinkle flour and all seasonings over the mixture. Cook for 2 minutes, stirring constantly.
Add rice, black beans, green chiles, crushed tomatoes, and 3 cups of chicken broth. Stir well.
In a small bowl, whisk cornstarch with the remaining 1 cup chicken broth until smooth. Pour into the pot and stir.
Bring soup to a boil, then reduce heat and simmer uncovered for 18–25 minutes, or until rice is tender. Stir occasionally.
Remove from heat and stir in freshly grated Pepper Jack cheese until melted.
Adjust seasoning with additional salt, pepper, or cayenne if desired. Add extra broth or water if you prefer a thinner soup.
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