Chicken Fajita and Rice Soup

October 22, 2015

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.

Chicken Fajita and Rice Soup in large pot on stove

Chicken Fajita Soup – What’s not To Love

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 Soup on stovetop with lime, cheese and cilantro

A Note about Chili Powder

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 this chicken fajita soup 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.

Yummy Chicken fajita soup cooking on stovetop

More Soup Recipes You’ll Love!

Green and Red peppers with black beans and rice in Chicken Fajita Soup

Chicken Fajita and Rice Soup

5 from 5 votes

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.

Servings: 7
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes

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)

Instructions

  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. 
  3. 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. 
  4. 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. 
  5. 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. 
  6. 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.

Recipe Notes

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.

Nutrition Facts
Chicken Fajita and Rice Soup
Amount Per Serving
Calories 328 Calories from Fat 45
% Daily Value*
Fat 5g8%
Saturated Fat 1g6%
Cholesterol 41mg14%
Sodium 414mg18%
Potassium 827mg24%
Carbohydrates 44g15%
Fiber 7g29%
Sugar 5g6%
Protein 24g48%
Vitamin A 2410IU48%
Vitamin C 52.2mg63%
Calcium 87mg9%
Iron 3.4mg19%
* Percent Daily Values are based on a 2000 calorie diet.
Course: Soup
Cuisine: Tex-Mex
Keyword: Soup
Author: Jaclyn

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27 Comments

  • Bunny Richards

    Just finished making this soup and home made intalian bread sticks…OMG was this good. I did add 2 Tbl chicken broth paste to get the chicken flavor back, after not getting the chicken flavor I wanted. I actually boiled a chicken carcus to get the meat off the bone, after adding the chicken paste, I stayed true to the recipe…my girl friends loved it, and husband loved it( he hates soup).

  • Connie

    I changed a few things around and put in my crock pot I precooked my chicken I boiled it on the stove when it was cooked I put it in the olive oil with the onions and peppers I added an extra can of fire roasted tomatoes put everything together except the rice I cooked it all day then an half and hour before we ate I added the rice delicious thank you for a great recipe

  • Rebecca

    Delicious! I had 1/2 bag frozen corn in freezer, threw that in, and 1/2 box large elbows in the cabinet, cooked them separately to al dente and threw them in too. So so good, gonna make it again with ground chicken! Thanks for posting!

  • Kathryn

    I have made this soup numerous
    Times over the past two winters and it pretty much is a staple in our house. Sooo yummy and satisfying. Everyone loves it especially guests and extended family. I cook raw cut up chicken in stock pot with garlic and onions. Then I had 3 cups of a variety of peppers. And sauté for a bit. I use the can of garlic/ onion tomatoe accents and I go a little easy on the cumin and chilli powder. I also put all the other ingredients in as well except lime juice. I don’t always have cilantro either. I also cook rice on the side and only put it in individual Bowls with soup just before serving.It really is one of my favourite soups. I can’t imagine anyone not liking it.

  • 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

  • Kate Caldwell

    Would this soup freeze well? I would love to make this ahead and freeze it in individual containers for meal prep.

  • 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!