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Chicken Fajita Soup

Tammy Circeo
I made this soup up with stuff in the pantry and fridge so it’s a totally flexible recipe! The main point is that the seasonings give it a Mexican flair.
5 from 1 vote

Ingredients
  

  • 1 chicken breast skinless and boneless, cut into 1-inch cubes
  •  Cooking oil 1-2 Tablespoons
  • ½ onion chopped
  • ½ red pepper chopped
  • ½ green pepper chopped
  • 1 Tablespoon chili powder
  • ½ teaspoon cumin
  • ½ teaspoon garlic powder
  • 1 teaspoon smoked paprika
  • 1 teaspoon dried oregano
  • ¼ teaspoon cayenne or to your taste
  • 3 cups chicken broth
  • 1 4- ounce can green chilies or the equivalent of frozen or fresh
  • cup rice or quinoa
  • 1 15- ounce can black beans
  • 1 cup frozen corn
  • Salt and pepper
  • Chopped jalapenos chopped cilantro, sour cream, cheddar cheese, lime wedges … all acceptable garnishes

Instructions
 

  • Heat a large pot over medium heat, add cooking oil, then add the onion and peppers. Allow the vegetables to start to wilt, 5-7 minutes. Add the chicken and cook till it is about half cooked.
  • Sprinkle the spices on and allow to become fragrant, then pour in the chicken broth and add the green chiles.
  • Bring to a low boil and add the rice and black beans.
  • When the rice is almost done, add the corn and allow to warm while the rice finishes cooking.
  • Serve with chopped jalapenos, cilantro, sour cream, cheddar cheese, lime wedges … whatever you want, if anything.
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