Chicken Fajita and Rice Soup


Yet one more thing I had to try in soup form, because it is fall after all! I’ve always loved chicken fajitas and I love soup just as much so the two are just meant to come together right? I’ve already made this soup twice in two weeks! It’s easy to make and it’s packed with all the flavors of classic chicken fajitas. To keep it hearty and filling I decided to add rice and black bean, and I personally like tomatoes on my fajitas (I make my fajitas more like a taco and load on the toppings) so you’ll also find the tomatoes here. And I went with the fire roasted to help gives this soup that classic charred fajita flavor.

Chicken Fajita and Rice Soup | Cooking Classy

Every now and then I’ll get a comment on some of my recipes that have 1 – 2 Tbsp of chili powder in them with people saying it was too spicy. If you aren’t used to chili powder you may find it a little spicy (also be sure not to buy hot chili powder). This soup wasn’t too spicy for my mom or kids who don’t like spicy foods, so hopefully it’s not for any of you. And as a side note, I used 2/3 of a yellow, red and green bell pepper instead of just using 2. Only for more color but I didn’t want to confuse anyone so I’d just thought I’d throw it out there.

This is a soup definitely worthy of being added to your fall and winter soup rotation! It’s something out of the ordinary that your whole family can enjoy and it will leave you craving more!

Chicken Fajita and Rice Soup | Cooking ClassyChicken Fajita and Rice Soup | Cooking ClassyChicken Fajita and Rice Soup | Cooking Classy


Chicken Fajita and Rice Soup

Yield: About 7 servings


  • 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)


  1. Prepare rice according to directions listed on package.
  2. 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 (if you don't plan on serving the whole pot of soup right away, don't add the rice. It will being to absorb the broth as it rests so just add the rice to each serving), black beans, cilantro and lime juice. Serve warm with cheese and sour cream if desired.
  3. Recipe source: Cooking Classy


  • Sammie: This soup looks so war and comforting. Perfect now that the weather is a bit chillier. With the added rice and beans I could easily turn this into a midweek meal. Delicious. Thank you so much for this one pot recipe. As a mum they definitely make life easier. Sammie October 23, 2015 at 12:23am Reply

  • Ellen: Made this soup today. Added some sausage for extra flavor. Would make this again. Thanks for the recipe. October 25, 2015 at 12:25pm Reply

  • Nicole: Yummy! Looks so good! Just wondering if it will still taste as great without the black beans? Or what would you suggest as a substitute for them for those non-bean lovers haha. Can’t wait to try it! October 26, 2015 at 8:14am Reply

    • Jaclyn: It would be just fine without the black beans. If you wanted another filler you could add corn, but since it has the rice it would be fine if you just omitted the beans. October 26, 2015 at 8:55pm Reply

  • Kristen Hogue: I made this soup last night, but I haven’t tried it just yet. I took it over to my grandparents and we are going to eat it tonight! I also made your caramelitas for dessert :) November 2, 2015 at 6:56am Reply

  • Tori: Made this for dinner at the beginning of the week and have taken the leftovers for lunches – just terrific! I made a number of tweaks for personal preference and what I had on hand (no onion, cilantro or beans, and used a can of Aylmer’s Accents Chili Tomatoes), but your seasonings for this really make it work. I’ve been adding the rice to the individual servings as recommended and it’s been just perfect. This soup reheats perfectly. Thanks so much for sharing! December 4, 2015 at 5:37pm Reply

  • Deb: I subbed the rice with riced cauliflower to cut down in the carbs and it was amazing!! Great homerun recipe!! Thank you for sharing! August 12, 2016 at 2:44pm Reply

  • Lee: Made this for dinner tonight and hello YUM! I thought the spices sounded a bit much but it was perfect! The only changes I made were I had 2 cans of fajita flavored chicken instead of fresh and I didn’t have any ancho chili powder, so I put a dash of cayenne pepper instead. This one is definitely going into the rotation for those cold days ahead.
    Thank you for sharing this recipe! October 26, 2016 at 3:29pm Reply

    • Jaclyn: Thanks for the great feedback Lee! November 1, 2016 at 2:31pm Reply

  • LeShon: Does this work in the crockpot? If so, anything I should do differently?

    Thank you! December 13, 2016 at 11:15am Reply

    • Amy: I was wonderin the same thing. Just gonna give it a try and see how it goes. I’ve cooked similar soups in the crockpot and they’ve turned out great! January 23, 2017 at 7:41am Reply

  • Alison: This looks amazing! Can I cook this in the slow cooker instead? Please let me know if I need to make any adaptations! Thanks! February 23, 2017 at 11:26am Reply

  • Kate Caldwell: Would this soup freeze well? I would love to make this ahead and freeze it in individual containers for meal prep. September 14, 2017 at 5:46pm Reply

  • Ginger: Dang this stuff smells GREAT! My son isn’t even waiting for all the ingredients. I hope I don’t burn the roof of my mouth :) I’ll add rice separate because I plan on eating this soup for the next few days for lunch September 18, 2017 at 5:05pm Reply

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