Best Chicken Fajita Soup Recipe By Tasty Recipes

CHICKEN FAJITA SOUP

Chicken Fajita Soup image

Chicken fajitas in soup form! This is such a filling and flavorful soup and you'll love these tasty Tex-Mex flavors. It's loaded with chicken, rice, black beans and veggies.

Provided by Jaclyn

Categories Soup

Time 45m

Number Of Ingredients 18

Ingredients

1 cup dry long-grain white rice
2 bell peppers, (chopped into 1/2-inch pieces (3 cups))
2 cups chopped yellow onion ((2 small))
4 cloves garlic, (minced)
1 Tbsp olive oil
5 1/2 cups low-sodium chicken broth
1 (14.5 oz) can fire roasted diced tomatoes
4 tsp chili powder
1 Tbsp ancho chili powder
1 1/2 tsp ground cumin
1 1/2 tsp paprika
3/4 tsp oregano
Salt and freshly ground black pepper
1 lb boneless skinless chicken breast, (pounded evenly with flat side of meat mallet to 1/2-inch thickness)
1 (14.5 oz) can black beans, drained and rinsed
1/3 cup chopped cilantro
2 Tbsp fresh lime juice
Mexican cheese blend and sour cream for serving ((optional))

Steps:

Prepare rice according to directions listed on package.
Meanwhile, heat olive oil in a large pot over medium-high heat. Add bell peppers and onion and saute 3 minutes then add garlic and saute 1 minute longer.
Pour in chicken broth and diced tomatoes. Stir in chili powder, ancho chili powder, cumin, paprika, oregano and season with salt and pepper to taste.
Add chicken and bring to a light boil. Reduce heat to medium-low, cover and simmer until chicken has cooked through (chicken should register 165 degrees in center on an instant read thermometer), about 10 - 15 minutes.
Transfer chicken to a cutting board (while continuing to cook soup mixture to soften veggies) and let chicken rest 5 minutes, then cut into small strips.
Return chicken to soup, stir in cooked rice (see notes), black beans, cilantro and lime juice. Serve warm with cheese and sour cream if desired.

Nutrition Facts : Calories 328 kcal, Carbohydrate 44 g, Protein 24 g, Fat 5 g, SaturatedFat 1 g, Cholesterol 41 mg, Sodium 414 mg, Fiber 7 g, Sugar 5 g, ServingSize 1 serving

CHICKEN FAJITA CHOWDER

Chicken Fajita Chowder image

This south-of-the-border chowder is one of my favorite slow cooker recipes, and it's a winner at family dinners and potlucks alike. We like ours topped with fresh avocado, shredded cheddar cheese and chili cheese corn chips. -Nancy Heishman, Las Vegas, Nevada

Provided by Taste of Home

Categories Lunch

Time 4h20m

Yield 10 servings (3-1/2 quarts).

Number Of Ingredients 14

Ingredients

3 large tomatoes, chopped
1 can (15 ounces) black beans, rinsed and drained
6 ounces fully cooked Spanish chorizo links, sliced
2 pounds boneless skinless chicken breasts, cut into 1-inch cubes
1 envelope fajita seasoning mix
1-1/2 cups frozen corn, thawed
1 medium sweet red pepper, chopped
1 medium green pepper, chopped
6 green onions, chopped
3/4 cup salsa
1/2 cup chopped fresh cilantro
2 cans (14-1/2 ounces each) reduced-sodium chicken broth
1 can (10-3/4 ounces) condensed nacho cheese soup, undiluted
Cubed avocado and additional cilantro, optional

Steps:

Place first 12 ingredients in a 6-qt. slow cooker. Cook, covered, on low until chicken is tender, 4-5 hours., Stir in cheese soup; heat through. If desired, top servings with avocado and additional cilantro. Freeze option: Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally.

Nutrition Facts : Calories 269 calories, Fat 9g fat (3g saturated fat), Cholesterol 64mg cholesterol, Sodium 1069mg sodium, Carbohydrate 20g carbohydrate (5g sugars, Fiber 4g fiber), Protein 26g protein.

EASY CHICKEN FAJITA SOUP

Easy Chicken Fajita Soup image

This soup is simply made, with chicken, peppers, onions, and tomatoes in a delicious seasoned broth. Serve the soup as is or top with tortilla chips.

Provided by Gweb8

Categories Soups, Stews and Chili Recipes Soup Recipes Chicken Soup Recipes

Time 1h15m

Yield 10

Number Of Ingredients 12

Ingredients

2 tablespoons vegetable oil
1 pound skinless, boneless chicken breasts, cut into strips
1 (1.27 ounce) packet fajita seasoning
1 red bell pepper, cut into thin strips
1 green bell pepper, cut into thin strips
1 poblano pepper, cut into thin strips
1 large onion, cut into thin strips
1 (14.5 ounce) can fire roasted diced tomatoes
1 (15 ounce) can seasoned black beans
1 (14 ounce) can chicken broth
1 dash hot sauce
salt and pepper to taste

Steps:

Heat oil in a large soup pot over medium heat. Place chicken in the hot oil; cook, stirring only occasionally, until brown, about 10 minutes. Sprinkle fajita seasoning over the browned chicken and stir well to coat. Add the red and green bell pepper, poblano pepper, and onion to the seasoned chicken. Stir and cook over medium heat until the vegetables are soft, about 10 minutes.
Pour the fire roasted tomatoes, black beans, and chicken broth into the pot with the chicken and vegetables. Bring the soup to a boil over high heat, then reduce the heat to medium-low, and simmer uncovered for 30 minutes, stirring occasionally.
Season the soup with hot sauce, salt, and pepper to taste before serving.

Nutrition Facts : Calories 142.7 calories, Carbohydrate 15.6 g, Cholesterol 24.4 mg, Fat 5.5 g, Fiber 3.5 g, Protein 12.4 g, SaturatedFat 0.7 g, Sodium 714 mg, Sugar 3 g