Best 11 Chicken Fajita Soup Recipes

EASY CHICKEN FAJITA SOUP

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.

CHICKEN FAJITA TORTILLA SOUP

Steps:

• Heat a large skillet with extra-virgin olive oil, 2 turns of the pan, over medium-high heat. Add chicken, begin to brown 4 minutes, add coriander, thyme, salt and pepper, to taste, onions, bell pepper and jalapeno, season with salt and pepper, to taste. Cook 8 to 10 minutes, stirring frequently. Add tomatoes and stock, heat through.
• While the soup is working, lightly crush some tortilla chips and divide among 4 bowls. You need a couple of handfuls per bowl. Top the chips with a little cheese. Toss the avocado with lime juice. Top the chips with ladles of soup. Garnish soup with avocado, scallions and cilantro or parsley.

CHICKEN FAJITA SOUP RECIPE BY TASTY

Steps:

• In a 5-quart Dutch oven coated with oil, cook chicken, chili powder, cumin, and pepper for 3 minutes.
• Add the garlic, onion, and bell peppers, and cook until the onions are clear.
• Add the juice of 2 limes, crushed tomato, chicken broth, and cream, and bring to a boil.
• Submerge the corn and corn tortillas in the soup.
• Reduce heat, cover, and simmer for 20 minutes.
• Stir to break up the tortillas before serving. Top with avocado, cilantro, and cotija cheese if you want!
• Enjoy!

RACHAEL RAY CHICKEN FAJITA TORTILLA SOUP

Steps:

• Heat a large skillet with extra-virgin olive oil, 2 turns of the pan, over medium-high heat. Add chicken, begin to brown 4 minutes, add coriander, thyme, salt and pepper, to taste, onions, bell pepper and jalapeno, season with salt and pepper, to taste. Cook 8 to 10 minutes, stirring frequently. Add tomatoes and stock, heat through.
• While the soup is working, lightly crush some tortilla chips and divide among 4 bowls. You need a couple of handfuls per bowl. Top the chips with a little cheese. Toss the avocado with lime juice. Top the chips with ladles of soup. Garnish soup with avocado, scallions and cilantro or parsley.

CROCK POT CHICKEN FAJITA SOUP

Steps:

• Place all ingredients in a slow crock pot.
• Cook on LOW for 8 to 10 hours, or on HIGH for 4 to 6 hours.
• Remove bay leaf and stir to break up chicken before serving.
• Serve topped with shredded cheddar cheese, sour cream, if desired.
• Or serve with tortillas cut into strips for some variety.

FAJITA CHICKEN TORTILLA SOUP

Steps:

• Pour chicken broth and about a quart of water into large pot. Bring to boil and add chicken, onion and cilantro. Boil for about 5 minutes.
• Reduce heat to medium and add tomatoes, tomato sauce and cumin and continue cooking for 20 minutes.
• In separate bowls, place about 5 tortilla chips, a little Monterey jack cheese and a slice of avocado.
• Spoon chicken soup into the bowls over the tortillas, cheese and avocado.
• Can add a dollop of sour cream to the top if desired.

CHICKEN FAJITA SOUP

Steps:

• Mix spices together in a small bowl.
• Heat the oil in a medium-sized skillet.
• Add the chicken and sprinkle liberally with the spice mix.
• Cook until the chicken is no longer pink in the center.
• Add cooked chicken to the crockpot.
• Add all the vegetables.
• Dump in the soups. beans and creamed corn and stir.
• Once soup has heated up, stir in the cheese.
• Cook on low for 4-5 hours.

CHICKEN FAJITA TORTILLA SOUP

Steps:

• Heat a large skillet with extra-virgin olive oil, 2 turns of the pan, over medium-high heat. Add chicken, begin to brown 4 minutes, add fajita seasoning, taco seasoning, thyme, salt and pepper, to taste, onions, bell pepper and jalapeno. Cook 8 to 10 minutes, stirring frequently. Add tomatoes and stock, heat through. While the soup is working, lightly crush some tortilla chips and divide among 4 bowls. You need a couple of handfuls per bowl. Top the chips with a little cheese. Toss the avocado with lime juice. Top the chips with ladles of soup. Garnish soup with avocado, scallions, sour cream if using and cilantro or parsley.

SLOW COOKER CREAMY CHICKEN FAJITA SOUP

Steps:

• Spray slow cooker with nonstick cooking spray.
• Place chicken into slow cooker.
• In a bowl, mix together cream of chicken soup, salsa, corn, black beans, water, cumin, and cilantro. Pour over chicken in slow cooker. Cook on low for 4-6 hours (or high for 2-3 hours).
• Remove chicken and shred using two forks.
• Put chicken back into slow cooker, add cheese, and let cook for 15 more minutes.
• Serve with your favorite fajita toppings.

CHICKEN FAJITA SOUP

Steps:

• Saute onions in olive oil until translucent.
• Shred chicken and place in crockpot.
• Add onions, broth, half and half, tomatoes, corn and seasoning mix.
• Stir well and cook on low heat for 2-4 hours.top bowls of soup with the cheese and tortilla strips to taste.

SLOW COOKER CHICKEN FAJITA SOUP

Steps:

• Spray a slow cooker with nonstick cooking spray.
• Place chicken breasts in the bottom of the slow cooker.
• Add peppers, onion, garlic, chicken broth, tomatoes, chili powder, cayenne powder, cumin, paprika, oregano, salt, pepper, and black beans to slow cooker.
• Gently mix together and cook on low for 6-7 hours or high for 3-4 hours.
• Remove chicken breasts from slow cooker and shred using 2 forks.
• Add chicken back into the slow cooker, along with lime juice, cilantro, and rice.
• Serve topped with sour cream and cheddar cheese, if desired.