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 in bowls with spoon in main bowl

Why We Love Chicken Fajita Soup

I just can’t get enough soup this time of year, and neither can my family. If I made it for them, they would eat it every day.

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 Fajita Soup in large green pot with chunks of chicken, beans, and vegetables

Chicken Fajitas in Soup?

If you love Chicken Fajitas, this easy Chicken Fajita Soup offers the same comforting Mexican appeal, with a unique taste and texture.

This healthy chicken soup is low-fat and gluten-free. Its only carbs are high-fiber 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!

ingredients for Mexican Chicken Soup

Chicken 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

  1. Soften the Veggies. In a large pot, sauté chopped bell peppers, onions, and garlic to soften.
  2. 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.
  3. Shred the Chicken. Use tongs to remove the cooked chicken breasts. Allow the soup to continue simmering to cook the rice fully. Allow the chicken to cool briefly, then shred it with two forks.
  4. Combine. Add the shredded chicken to the soup once the rice is tender. Taste, and salt and pepper as needed. (See the recipe card below for more detailed instructions.)
Fajita Soup Chicken - in bowl with shredded cheese and chopped toppings

How Much Soup Does This 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.

How Can I Make This Healthy Chicken Even Soup Lower in Carbs?

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, sprinkle on crispy tortilla strips or pepitas, and dollop with sour cream.

Chicken Fajita Soup

Get the Full (Printable) How to Make Chicken Fajita Soup Below!

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Chicken Fajita Soup Recipe

Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
This Skinny Chicken Fajita Soup recipe is a zesty, low fat, gluten-free meal with an easy low carb option! This skinny soup recipe is exactly what you need.
Servings: 8

Ingredients

US Customary – Metric
  • 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.

Video

Notes

This soup has a nice light fajita flavor. If you like a more robust soup, use the fajita packet + 1 teaspoon ancho chili powder, 1 teaspoon cumin, and 1 fresh chopped jalapeno.
For a low carb option, omit the brown rice.

Nutrition

Serving: 1.5cups, Calories: 220kcal, Carbohydrates: 28g, Protein: 20g, Fat: 3g, Saturated Fat: 1g, Cholesterol: 36mg, Sodium: 1021mg, Potassium: 696mg, Fiber: 6g, Sugar: 3g, Vitamin A: 351IU, Vitamin C: 43mg, Calcium: 60mg, Iron: 2mg
Course: Soup
Cuisine: Mexican
Author: Sommer Collier
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