Chicken Fajita Soup
Skinny Chicken Fajita Soup Recipe – a zesty, low-fat, gluten-free meal with an easy low-carb option! This healthy chicken soup recipe is exactly what you need.
Chicken Fajita Soup Recipe
I just can’t get enough soup this time of year. Neither can my family. They would eat soup every day if I made it for them.
Any soup is a good idea when it’s so frigid outside. Yet, we especially love chicken soups with bold flavors and spices!
Today’s Skinny Chicken Fajita Soup Recipe is a meal you can enjoy all through the winter months, even when you are watching your diet.
Chicken Fajitas in Soup?
If you love Chicken Fajitas, Skinny Chicken Fajita Soup offers the same type of comforting Mexican appeal, with a unique taste and texture.
This healthy chicken soup is low fat, gluten free, and it only has good carbs from black beans and brown rice.
However, if you want to make a low carb option, just take out the rice.
Top your bowl of Chicken Fajita Soup with reduced fat cheese, scallion, and fresh avocado, for a dinner that will make you say OLE!
Chicken Fajita Soup Ingredients
- Chicken breasts (or boneless chicken thighs)
- Olive oil
- Bell peppers, seeded and chopped
- Red onion, peeled and chopped
- Garlic, minced
- Black beans (drained)
- Fire-roasted diced tomatoes
- Chicken broth
- Fajita seasoning packet
- Brown rice (optional)
- Possible Garnishes: reduced-fat cheese, scallions, cilantro, avocado
How to Make Chicken Fajita Soup
- Soften the Veggies. In a large pot, sauté chopped bell peppers, onions, and garlic to soften.
- Dump and Simmer. Add the whole raw chicken breasts, black beans, diced tomatoes, chicken broth, fajita seasoning packet, and salt. If adding rice, stir it in with additional water. Bring the soup to a boil. Lower the heat, and simmer.
- Shred the Chicken. Use tongs to remove the cooked chicken breasts. Allow the soup to continue simmering to fully cook the rice. Allow the chicken to cool for a few minutes, then shred with two forks.
- Combine. Once the rice is tender, add the shredded chicken back to the soup. Taste, and salt and pepper as needed. (See the recipe card below for more detailed instructions.)
How Much Soup Does This Chicken Fajita Soup Recipe Make?
This Skinny Chicken Fajita Soup Recipe makes a large batch (about nine cups!) Enjoy it tonight, and freeze the rest for a busy night next week.
Can I Make This Healthy Chicken Soup Lower in Carbs?
Yes. You can omit the brown rice to reduce the carbs. If you are trying to eat extremely low carbs you can omit the black beans as well.
Without the rice, each serving has about 11 grams of carbs.
If you omit both the rice and black beans, this soup has only 6 grams of carbs per serving.
Does This Chicken Soup Recipe Freeze Well?
Yes. Place it in an airtight container and freeze for up to 6 months.
When ready to use, protect the texture by letting it thaw at room temperature before rewarming.
Is Skinny Chicken Fajita Soup Gluten Free?
Yes. Double-check the fajita seasoning packet to be sure, but most brands are gluten-free.
Optional Toppings and Add-Ins
Want to mix things up? Consider stirring in smoked paprika, corn, pinto beans, and/or crushed red pepper flakes into the soup pot. For toppings, you can sprinkle on crispy tortilla strips or pepitas, and dollop with sour cream.
Get the Full (Printable) How to Make Chicken Fajita Soup Below!
Looking For More Skinny Recipes? Try some of our favorites:
- Skinny Enchilada Dip
- Healthy Caribbean Chicken Curry Sheet Pan Dinner
- Light Broccoli Cheese Soup
- One Pot Chicken Pasta with Light Basil Cream Sauce
- Skinny Creamy Chicken Broccoli Soup
- Low Carb Creamy Chicken Mushroom Soup
- Healthy Chicken Cacciatore Soup
- Thai Tom Yum Soup
- Panda Express Super Greens
- Mexican Salad with Chipotle Shrimp
Chicken Fajita Soup Recipe
Ingredients
- 1 pound chicken breasts
- 1 teaspoon olive oil
- 2 bell peppers, seeded and chopped
- 1 red onion, peeled and chopped
- 4 cloves garlic, minced
- 15 ounces black beans (drained)
- 15 ounces fire roasted diced tomatoes
- 8 cups chicken broth
- 1 fajita seasoning packet
- 1/2 cup brown rice, optional
- Possible Garnishes: reduced fat cheese, scallions, avocado
Instructions
- Place a large sauce 6-8 quart pot over medium heat. Add the oil, chopped bell peppers, onions, and garlic. Saute for 3-5 minutes to soften.
- Add whole chicken breasts, black beans, diced tomatoes, chicken broth, 1 fajita seasoning packet, and 1/2 teaspoon salt. If adding rice, stir it in with an additional 2 cups of water. Bring the soup to a boil. Lower the heat, and simmer for 20 minutes.
- Use tongs to remove the cooked chicken breasts. Allow the soup to continue simmering to fully cook the rice, another 10-15 minutes. Allow the chicken to cool for a few minutes, then shred with two forks.
- Once the rice is tender, add the shredded chicken back to the soup. Taste, and salt and pepper as needed.
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I made this for myself and co-workers to welcome in the cold weather and boy was it a HIT! Everyone loved it. The flavor is fantastic. I used Jalapeno & Lime Black Beans by H-E-B and Southwestern Marinated Chicken Breast from Central Market. Sooooo yummy! Thank you for sharing with us :)
This soup is the flavour bomb. Love love love it. Warm and cozy great for a blustery winter evening by the fire. On my favourite list
Made this for a quick and healthy dinner. Was super easy and the flavor was AMAZING!
Love this soup. Our grocery store sells seasoned chicken fajita breast (fresh). I use one package of that added some cumin and whole jalapeño peppers and cook in my crock pot along with all the other ingredients. Making this again today. Definitely one of our go to recipes!!
Any tips on making this in the Instant Pot?
Hi Jacque!
Try sauteeing the veggies in the IP for 3-5 minutes. Then add all remaining ingredients and set on Pressure Cook High for 7 minutes. Perform a natural release, then shred the chicken into the soup.:)
Great flavor. The whole family loved it. I’ll definitely make again!