Chicken Fajita Soup is healthy, easy and full of your favorite fajita flavors. A soup recipe that will make you and your weeknight dinner plans very happy. You could call this a taco soup or a tortilla soup, but I call this full fajita deliciousness in a bowl.
Chopping Vegetables For Chicken Fajita Soup
Preparing a meal usually begins with cutting and chopping things. Do you find this part of meal prep comforting, pouring yourself a glass of wine and then savoring every dice and slice? If so, you’re going to love this chicken fajita soup. If you dislike wielding that knife, not to worry, bell peppers are among the easier veggies to chop and the flavor of this soup is worth every slice.
Before I attended Culinary School, I was a harried chopper. Rushing through the process, making a mess of things. I simply didn’t like it because I wasn’t good at it. But the good news is, the longer you chop, dice or julienne, the better you’ll get at it.
You’ll learn the rewards of evenly cut bell peppers, perfectly diced onions and a julienned carrot. And even the best chefs sing the praises of the flavor benefits of evenly chopped veggies. And of course makes the dish easier to eat and easier on the eye.
The secret is to study the shape of a vegetable and to learn to shape that vegetable into a flat “plank.” Once that is accomplished, the task is easy.
Lots of bell peppers to chop for this one. Simply cut off both ends of the bell peppers, then slice the pepper so you can roll it out and it lay it flat. Cut the veins from the inner flesh, then lay the pepper skin side down. Then cut the peppers into thin slices. Easy peasy.
After the chopping is done, the remaining prep for this chicken fajita soup is a breeze. And becomes a simple dinner easy enough for a weeknight.
Even though I’m a slow methodical chopper, the prep for this soup only took about fifteen minutes.
How To Make Quick Work of Chicken Fajita Soup
- Start with chopping the vegetables. You’ll need one red bell pepper, one yellow bell pepper, one green bell pepper and a poblano pepper. Not necessary, but I always roast my poblano peppers over my stove top gas stove. I love the smoky flavor this brings to any dish.
- Cut the bell peppers into very thin slices, then half those slices horizontally to make the soup easier to eat.
- Slice the chicken breast into very thin slices, just like you would for chicken fajitas.
- Chop tomatoes, if using fresh, or open a can of chopped tomatoes. Drain if using canned.
- Heat oil in a large Dutch oven. Add chicken slices and briefly sear. Add sliced vegetables and seasonings.
- Add your cooking liquid and let the soup simmer over medium low for thirty minutes.
- Ladle into soup bowls and garnish with grated cheese and tortilla strips. I also addd some chives … just for fun.
Culinary School TIP:
- Chicken breast that is partially frozen makes for an easier slicing project. Just place chicken breasts in the freezer for about 30 minutes before prep.
- Tip from me: Purchase multi-colored tortilla strips from the grocery store. King Soopers keeps them in the produce section because they’re a great topping for salads.
Chicken Fajita Soup Recipe
If you’ve followed my blog for any time, you know that I’m a big fan of vinegar. There’s a splash of vinegar in this recipe, but why? Vinegar is magic. And in my kitchen, it’s as important as salt and pepper.
Plain and simple, a splash of vinegar can brighten, balance and sharpen your food.
This chicken fajita soup is chock full of flavor. It’s absolutely healthy, low carb, and hearty. A perfect soup for any season. And easy enough for a weeknight meal. Does it get any more perfect than that?
I hope you give this fajita soup recipe a try and if you do, please come back and give the recipe a star rating. And leave a comment about your experience with the recipe.
And if you have a favorite Southwest chicken soup recipe, let me know, I’d love to give it a try.
More Recipes For Mexican Chicken Soup
- Easy Chipotle Chicken Soup
- Sopa Ranchero, Ranch Style Chicken Soup
- Instant Pot Mexican Chicken Soup Recipe
Chicken Fajita Soup
- Dutch Oven
- 2 large chicken breasts boneless, skinless
- 1 large sweet onion sliced
- 1 small green bell pepper sliced thin
- 1 small red bell pepper sliced thin
- 1 small yellow bell pepper sliced thin
- 1 large poblano pepper chopped.
- 2 tablespoons vegetable oil
- 1/2 teaspoon ground cumin
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
- 1 tablespoon chili powder heaping
- 1/4 teaspoon New Mexico Chile Powder or Ancho, or 2 – 3 drops hot sauce
- 2 cups tomatoes fresh, chopped. Or 1 14 1/2 ounce can chopped tomatoes, drained
- 1/2 cup water
- 1 3/4 cup chicken broth
- 1 teaspoon cider vinegar
- shredded cheese for garnish
- tortilla strips for garnish
- Cut the chicken, bell peppers into thin strips, then half those strips for bite size pieces. Roast the poblano pepper over the grates of your gas stove. Cut off the ends of the poblano, remove the veins and seeds, most of the charred skin and chop. Roasting the poblano brings a smoky element to the soup. If you don't want to roast, just remove veins and seeds and chop.
- Heat a Dutch oven over medium-high heat. Add the vegetable oil. When the oil is hot, add the chicken strips to sear. Don't overcrowd the meat, complete this process in two batches if necessary.
- Once the chicken has briefly seared, add the peppers and onions and sprinkle with cumin, onion powder, garlic powder, salt and pepper and mix well.
- Stir in the chili powder and hot chile powder or hot sauce. Cook, stirring occasionally until vegetables are partially cooked. About 5 – 7 minutes.
- Add the tomatoes and water. Cook until bubbly. Stir in the broth. Bring to a boil.
- Simmer over medium low heat for 30 minutes, stirring occasionally.
- Stir in cider vinegar and serve.
- Ladle into soup bowls and sprinkle with cheese and tortilla strips.
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