Creamy Chicken Fajita Soup

Creamy Chicken Fajita Soup

Much to my husband’s chagrin, I never tire of Mexican style foods – tacos, burritos, nachos, fajitas, enchiladas, etc. He is an Italian of the heart, if not by blood, preferring anything involving pasta and bread. I like a good pasta dish as much as the next person, but man, I sure do love a good beef or chicken fajita, and that includes Creamy Chicken Fajita Soup.

In the interest of full transparency, this recipe is not totally (or even mostly) original. It’s based off of this recipe over at A Spicy Perspective. I was immediately intrigued when I first read through it, but as I studied the recipe I knew I would need to do a little tweaking to make it fit my tastes.

That’s code for “I want creamy, not skinny.’

So I adjusted the amounts of broth and chicken, omitted the rice, and added in some dairy. Pretty soon I had a richly flavorful soup that I could eat a whole pot of all by myself, which is good because it has beans in it. I don’t know if I’ve ever mentioned this about the hubster, but my better half will not touch a bean with a 10 foot pole, excluding Black Bean Brownies, because chocolate conquers all. Since Creamy Chicken Fajita Soup features a black bean in each bite, he gave it hard pass and it’s mine all mine. Just breaks my heart.

Creamy Chicken Fajita Soup

Pretty veggies. I like to use colorful peppers instead of green. They taste the same, but look yummier somehow.

Creamy Chicken Fajita Soup

Creamy Chicken Fajita Soup

Creamy Chicken Fajita Soup

Creamy Chicken Fajita Soup

Creamy Chicken Fajita Soup Pin

4.5 from 2 votes
Creamy Chicken Fajita Soup
Creamy Chicken Fajita Soup
Prep Time
20 mins
Cook Time
35 mins
Total Time
55 mins
 


Course: Main Course
Ingredients
  • 1 tbsp olive oil
  • 2 bell peppers, diced
  • 1 red onion, diced
  • 1 tbsp minced garlic (about 2 cloves)
  • 4 cups chicken broth
  • 1 15 oz can petite diced tomatoes
  • 1 15 oz can black beans, drained and rinsed
  • 1 packet fajita seasoning
  • 2 boneless, skinless chicken breasts
  • 1 cup shredded cheddar cheese
  • 1/2 cup sour cream
Instructions
  1. Heat oil in a large pot and add diced peppers, onions, and garlic. Sauté for about 5 minutes to soften, then add the other ingredients up through chicken. Bring to a boil and simmer for about 20 minutes, until the chicken is cooked. Remove from heat and shred the chicken. Stir in sour cream and cheese and serve.

 

What’s your favorite soup recipe?

30 Comments

  1. I love these photos! I can practically taste the soup! My family LOVES soup because it’s easy to eat, is often healthy, and is packed with flavor! We’ll have to try your recipe!

  2. Jordan, this looks amazing! I’m always looking for a soup recipe that’s a take on a favorite. I’m a big fan of fajitas! It’s great to know I can turn it into a soup!

  3. This looks delicious! I love soup in the winter. I think my family gets sick of how much I make it, but too bad, I’m the one cooking 🙂 Pinning for later–thanks!

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