Skinny Chicken Fajita Soup Recipe

Skinny Chicken Fajita Soup Recipe – a zesty, low fat, gluten free meal with an easy low carb option! This skinny soup recipe is exactly what you need.

Chicken Fajitas #ASpicyPerspective
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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 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 #ASpicyPerspective

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 skinny 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 it with reduced fat cheese, scallion, and fresh avocado, for a dinner that will make you say OLE!

Chicken Fajitas #ASpicyPerspective

How to Make Chicken Fajita Soup

    1. In a large pot, sauté chopped bell peppers, onions, and garlic to soften.
    2. Add whole 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. 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.
    4. Once the rice is tender, add the shredded chicken back to the soup. Taste, and salt and pepper as needed.
    5. Voila! (See the recipe card below for more detailed instructions).

Chicken Fajita Soup #ASpicyPerspective

How Much 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.

Chicken Fajita Soup #ASpicyPerspective

Watch the Video & Check the Recipe Card to See How to Make Skinny Chicken Fajita Soup!

Looking For More Skinny Recipes? Try some of our favorites:

Skinny Chicken Fajita Soup Recipe - Low Fat, Gluten Free, & Low Carb Option!
Print
4.85 from 39 votes

Skinny Chicken Fajita Soup Recipe

Prep Time
10 mins
Cook Time
40 mins
Total Time
50 mins
 

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: 6 Servings
Nutrition Facts
Skinny Chicken Fajita Soup Recipe
Amount Per Serving (1.5 cups)
Calories 264 Calories from Fat 36
% Daily Value*
Total Fat 4g 6%
Saturated Fat 0g 0%
Cholesterol 48mg 16%
Sodium 1632mg 68%
Potassium 895mg 26%
Total Carbohydrates 32g 11%
Dietary Fiber 7g 28%
Sugars 3g
Protein 24g 48%
Vitamin A 9.4%
Vitamin C 72.6%
Calcium 8.6%
Iron 17.4%
* Percent Daily Values are based on a 2000 calorie diet.

Ingredients

  • 1 pound chicken breasts
  • 1 teaspoon olive oil
  • 2 bell peppers, seeded and chopped
  • 1 red onion, peeled and chopped
  • 4 garlic cloves, minced
  • 15 ounce can black beans drained
  • 15 ounce can 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

  1. 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.
  2. 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.
  3. 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.
  4. Once the rice is tender, add the shredded chicken back to the soup. Taste, and salt and pepper as needed.

Recipe Video

Recipe 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.

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143 comments on “Skinny Chicken Fajita Soup Recipe

  1. Karenposted February 19, 2019 at 2:33 pm Reply

    This soup was delicious and easy. My husband said he thought the leftovers were even better! Thanks for another great recipe!

  2. Jenniferposted February 11, 2019 at 11:31 am Reply

    Perfect soup when the weather is as cold as it is currently outside. So happy to have found this recipe. It is going on the weekly rotation.

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  4. Kirstenposted February 9, 2019 at 6:53 pm Reply

    Loved this soup and it was so easy! I kept the rice out and added corn.  I Will definitely make this again! 

  5. Lizposted February 8, 2019 at 11:05 am Reply

    This soup was so easy to whip together! I’ll be making it again soon!

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  7. Andreaposted January 13, 2019 at 8:18 pm Reply

    Delicious!  I love this soup!  I squeezed lemon over top of it and it heightened the flavor.  And the avocado is nice on it as well.  I will definitely make it again!

  8. Melissaposted January 7, 2019 at 9:28 am Reply

    Easy to make and delicious for the winter season! 

  9. Lizposted January 5, 2019 at 7:14 pm Reply

    Does the nutritional calculation include the rice? The recipe indicates that it is optional, so I wasn’t sure.

    • Sommer Collierposted January 7, 2019 at 1:03 pm Reply

      Hi Liz!

      If you take out the rice it will be significantly lower in carbs. :)

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  13. Leeposted December 25, 2018 at 7:19 pm Reply

    Do you have the nutritional information for the soup with the rice omitted? Thanks!

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  15. Heidiposted November 26, 2018 at 2:09 pm Reply

    My new favorite soup! Others would never know that this is “skinny” because it has such great flavor.

    Instead of the stove top, I made this in my Instant Pot! I followed step 1 by sauteing in my IP. Then add the remaining ingredients and set it to high pressure for 20 minutes, followed by a quick release. Shred the chicken and return to the pot – Done! The chicken came out wonderfully tender.

    Because I used my Instant Pot (and didn’t lose any liquid while simmering on the stove top), I believe 8 cups of broth would’ve been too much, and an additional 2 cups water for rice was not needed. I added rice, and only used 6 cups of broth total.

    Instead of the fajita seasoning packet, I made a homemade version I found online (2 t. chili powder, 1 t. paprika, 1/2 t. of each of the following: onion powder, garlic powder, cumin, coriander, then 1/8 t. cayenne for some kick).

    • Shelbyposted December 11, 2018 at 7:20 am Reply

      Thanks for this! I was just about to ask if/how I could make this in my IP! So excited to try this tonight! I just got my IP and have been using it almost everyday for about a month now lol

    • Sehar Jeevanjeeposted January 6, 2019 at 3:03 pm Reply

      Thanks for this! I was hoping there would be a version in the IP! Just to confirm you added the brown rice in uncooked with 6 cups broth?

  16. Brooke Juliarposted November 25, 2018 at 1:34 pm Reply

    Could you do this in the crockpot???

    • Sommer Collierposted November 26, 2018 at 9:16 pm Reply

      Hi Brooke,

      Yes! Just be sure to sauté the veggies first, before adding to the slow cooker. They don’t always soften well otherwise. :)

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  18. Pennyposted November 11, 2018 at 8:41 am Reply

    I slow cooked mine in the crockpot on low for 6 hours turned out good

  19. Cynthiaposted November 5, 2018 at 3:47 pm Reply

    Just returned from Mexico and was craving the flavours! This soup is delicious. Thanks so much for the recipe. For garnishes I used fresh cilantro and freshly squeezed lime.

  20. JEDposted October 30, 2018 at 7:35 am Reply

    Delicious! Used fire roasted tomatoes with green chillies to give it some extra kick–yum!

  21. Lindaposted October 26, 2018 at 3:29 pm Reply

    This is so DELICIOUS and easy to make!! Thank You!!

  22. Aprilposted October 21, 2018 at 10:46 pm Reply

    Was excited to make this soup but then saw the sodium content. Yikes!  Is it so high due to the fajita mix? Wondering about just adding my own spices rather than the mix. 

  23. janposted October 20, 2018 at 4:24 pm Reply

    could this be made without the chicken?  Even perhaps throw in shrimp to cook just prior to serving…?

    • Sommer Collierposted October 22, 2018 at 9:10 am Reply

      Hi Jan,

      Absolutely! Throw in any protein you like! :)

  24. Annmarie Willerposted October 20, 2018 at 3:50 pm Reply

    Why is it so high in sodium??? Is there a way to cut it?

    • Sommer Collierposted October 22, 2018 at 9:08 am Reply

      Hi Annmarie,

      It’s most likely from the seasoning packet. Just for reference, 1 teaspoon salt has 2325 mg sodium.

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  26. Gailposted October 20, 2018 at 8:36 am Reply

    Was planning too. But thinking of using slow cooker.

  27. Tomposted October 13, 2018 at 6:59 pm Reply

    Can this be done in a crock pot and can Basmati rice be used?

    • Sommer Collierposted October 22, 2018 at 9:28 am Reply

      Hi Tom,

      Yes and yes. Just be sure to sauté the veggie in a skillet first to soften them, before adding to the slow cooker.

  28. Jeannieposted October 13, 2018 at 12:40 pm Reply

    I’m making this tonight as part of my Sunday prep. Hoing to make enough for 15 servings. My family will each get 3 bowls for their week. I’m going to omit the rice, and I CANNOT wait to taste it!!!

  29. Lauraposted October 11, 2018 at 10:32 am Reply

    You can’t have beans on a ketogenic diet, so I’m not sure how this recipe applies. Lools really good, though.

    • Sommer Collierposted October 12, 2018 at 3:11 pm Reply

      Hi Laura,

      This recipe is considered “low carb” based on standard recommended nutritional values, however it is not ketogenic and is not intended to be. Low carb and ketogenic are not mutually exclusive.

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  31. Reem Hawwaposted September 24, 2018 at 9:01 am Reply

    I tried it yesterday but instead of 8 cups chicken broth i added 8 vups of water with one organic maggi cube and it worked perfectly

    its such a filling soup for dinner and sooo yummy

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  39. Ritaposted June 22, 2018 at 6:10 pm Reply

    Always excited when I find a recipe that the entire family likes. They loved this soup!! Made it without rice, but added some roasted corn (Trader Joe’s frozen) and served with diced avocado and chopped cilantro – thank you for sharing!!

  40. Staci Perryposted June 8, 2018 at 12:41 pm Reply

    I found this recipe while searching low sodium meals. It sounded fantastic and I was super excited to make! UNTIL I saw the sodium content!! How in the world does this recipe qualify to be under low sodium meals?

    • Sommer Collierposted June 9, 2018 at 3:56 pm Reply

      Hi Staci,

      I don’t actually have a category for low sodium meals. Maybe you found it under low carb?

  41. Faithposted June 7, 2018 at 7:58 pm Reply

    How long does it take too cook the chicken? I shred my chicken in my food process after boiling it! Shreds amazing…. So if I had all the other ingredients (no rice), and just add already shredded chicken, how long for it to cook? Thank you and it looks amazing :)

    • Sommer Collierposted June 9, 2018 at 3:57 pm Reply

      Hi Faith!

      If you boil the chicken in the soup as it’s simmering, it usually takes 15-20 minutes to cook whole boneless chicken breasts. :)

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  44. Ellieposted May 19, 2018 at 2:19 pm Reply

    Hi,
    Can you put noodles in this instead of the rice?
    Thank you

    • Sommer Collierposted May 25, 2018 at 2:14 pm Reply

      Hi Ellie,

      Sure! You can make any adjustments you like. :)

  45. Bposted May 8, 2018 at 10:30 pm Reply

    Left out beans and rice and added summer squash and sweet peppers.

    Tasted excellant!

    A great soup!!

  46. Calliposted April 17, 2018 at 2:25 pm Reply

    Wow. This recipe is super easy to follow and  extremely good and delicious. I added vegan cheese lactose free with tofetti sour cream then added some parsley for garnish. If I could give this recipe a 300/10 I would!!!!!!! Absolutely will make at least once a week. New staple in this household. 

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  50. debbieposted March 31, 2018 at 12:55 pm Reply

    I made this but used taco seasoning instead of fajita . not a fan of the fajita seasoning. this is a must on a cold winter day. love it. made it several times so far

  51. Jackieposted March 19, 2018 at 7:53 pm Reply

    Love this great tasting soup! I make it a few times a month and eat it for dinner and take it for lunch. The right amount of spice and healthy! 

  52. Triciaposted February 27, 2018 at 1:20 pm Reply

    This soup is so delicious! It’s a favorite at our house. Thanks for the recipe!

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  54. sylviaposted February 14, 2018 at 11:01 am Reply

    Why so much sodium?

    • Colleen Sullivanposted March 30, 2018 at 11:11 am Reply

      The fajita spice packet, broth, canned beans and canned tomatoes would attribute to the sodium! My suggestion would be making your own fajita spice and omit or reduce the salt, use reduced or no sodium broth and tomatoes and use dried beans instead of canned. Which is exactly what I’ll be doing when I make this later!

      Thanks for the great recipe!

  55. Roseposted February 12, 2018 at 5:50 pm Reply

    It’s pretty watery. I think next time I won’t add as much broth. I also used riced cauliflower rather than rice and added a can of Rotel. I was looking for more flavor but not spiciness. All in all pretty good. I topped with some cheddar cheese and sour cream

    • Sommerposted February 14, 2018 at 11:00 am Reply

      Hi Rose,

      I would guess the addition of riced cauliflower and the Rotel were why your soup was so watery. Definitely reduce the broth by 2 cups if you plan to make it this way again. Happy Cooking!

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  62. Lindsay Kovalskyposted January 22, 2018 at 9:41 pm Reply

    Made this on the crock pot and it’s amazing!!! Does the nutritional information listed include the rice? If so, any suggestions on what to subtract if I didn’t use any? Thank you so much!

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  64. Sonjaposted January 15, 2018 at 6:23 pm Reply

    Delicious! Made this to freeze for lunch on these cold, cold days. I omitted the rice and used black SOY beans instead of black beans (really cuts down on the carbs!) It was wonderful and will definitely go on my “low carb keepers list” – thank you!

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  66. kerrie schulzeposted January 2, 2018 at 8:02 pm Reply

    Tried your recipe for Skinny Chicken Fajita Soup and it is delicious. Perfect blend of flavors and I love the fact that it is low in calories. This is a definite keeper.

  67. Jenniferposted January 2, 2018 at 5:59 pm Reply

    This soup was really great! Made it without the rice for low carb. Tasted wonderful!

  68. Jennifer Jacksonposted December 30, 2017 at 7:36 pm Reply

    Delicious! My husband & I thoroughly enjoyed it!

  69. Emilyposted December 29, 2017 at 12:41 pm Reply

    would quinoa work in this recipe?

    • Sommerposted January 9, 2018 at 9:46 pm Reply

      Hi Emily, Absolutely!

  70. Judy McClainposted December 14, 2017 at 9:01 am Reply

    I’ve made this soup several times. I just love it. Now, with recent changes to Weight Watchers program, I can enjoy it with 0 points. That’s exciting!!

  71. Giannaposted November 29, 2017 at 5:32 pm Reply

    Can you cook this is a crockpot rather than on the stove? What temperature and for how long? 

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  73. Annetteposted November 20, 2017 at 9:51 am Reply

    Please advise if the nutritional information shown for this recipe includes rice being included? I did not add the rice and I was wanting to track it in myfitnesspat app. Great recipe by the way. Great taste.

    • Sommerposted November 21, 2017 at 4:40 pm Reply

      Hi Annette,

      Anytime we post a recipe with optional ingredients the nutritional facts are calculated without them. So, the way you made it is exactly how we calculated it. :)

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  75. sandyposted November 3, 2017 at 4:59 pm Reply

    yummy..a touch spicy for me will use regular tomatoes next time

  76. Amandaposted November 1, 2017 at 2:14 pm Reply

    Is it ok to use chicken breast tenders?

    • Sommerposted November 6, 2017 at 8:53 am Reply

      Hi Amanda, Absolutely! Let me know how it turns out. :)

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  78. Devonposted October 31, 2017 at 9:30 am Reply

    Hi there–I am looking to make this but wanting to use a rotisserie chicken instead of raw. What would be the best way to add this in/cook time since the chicken is cooked!

    Thanks!

    • Sommerposted November 6, 2017 at 9:07 am Reply

      Hi Devon,

      I would cook the recipe as written, then add the shredded cooked chicken in about 30 minutes before you’re ready to serve it. :)

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  80. Candaceposted October 30, 2017 at 12:05 am Reply

    Made this for dinner tonight. My oh-so-picky husband loved it! I left out the rice because my husband has to be on a low carb diet. Have you ever used cauliflower rice instead? I’ve never made cauliflower rice before so I’m not sure how that would work.

  81. Hilaryposted October 26, 2017 at 1:02 pm Reply

    lots of flavor and hardier than you would expect

  82. Cassieposted October 21, 2017 at 5:32 am Reply

    Made this a month ago. Made exactly as the instructions said. We don’t have fire roasted tomatoes in Australia so I used normal tinned tomatoes. I also added some extra chilli as my fiancé is asian and likes the heat. Didn’t need anything to garnish it with. Froze the leftovers and reheated again today. Turned out really good after thawing too. Will make again. Had with bread. 

  83. Normaposted October 14, 2017 at 2:39 pm Reply

    Had to omit the rice and black beans due to carb restrictions but the soup was delicious!! I did add the extra chili powder and cumin for a more spicy flavor. Thank you for a wonderful easy recipe. Works great in an Instant Pot too!????

  84. Lisa Bposted October 5, 2017 at 9:55 pm Reply

    This soup is amazing this soup is very good I did make some changes I added green chilies and more meat and I added some mushrooms and more cumin the soup is excellent I highly recommended not too spicy and not hot.

  85. Tomposted October 5, 2017 at 6:06 pm Reply

    Can any other rice be used? Don’t usually buy brown. Have some Basmati on hand.

    • Sommerposted October 10, 2017 at 12:50 pm Reply

      Hi Tom!

      Yes, use any kind of rice you like. Just check the package cooking directions, so you know how long to let it simmer. :)

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  87. Stephanie Vassarposted September 19, 2017 at 5:20 pm Reply

    How many cups are in a serving?

    • Sommerposted September 20, 2017 at 9:35 pm Reply

      Hi Stephanie!

      Approximately 2 cups per bowl. :)

      • Stephanie Vassarposted October 1, 2017 at 3:24 pm

        Thank you!  That’s how I measured it. Delicious lunch for a week!!!  Making it in crock pot today. 

  88. Carrieposted September 19, 2017 at 4:44 pm Reply

    Loved the flavor, only draw back was my chicken was over cooked. Wondering if anyone has tried this in a crockpot? 

  89. Crystalposted September 7, 2017 at 10:12 am Reply

    I finally made this soup last night and let me tell you, it was delicious! I used 2 lbs of chicken breast tenders (since I’m on a low carb diet and can use the extra protein), made the rice on the side for my S.O., and used pinto beans instead of black beans. I went the more robust route and added a medium jalapeno (diced), ancho chili powder, and cumin. It gave it so much additional flavor without making it spicy. We both loved it. I topped mine with sharp cheddar cheese and he used a couple flour tortillas to dip into it in place of crackers. This will most definitely be one of my go-to meals! I might even double the next batch, just for extra leftovers!

  90. Minette Satterwhiteposted August 27, 2017 at 3:39 pm Reply

    This was so good!  My nine-year-old had seconds.  I deleted the rices but added a little frozen corn.  Hopped off with a dollop of sour cream and sliced black olives.  Going to make more and freeze some for my mom!!

  91. Maryposted August 23, 2017 at 8:23 pm Reply

    My Family loves this soup!  I split it into 2 pots on stove. My husband prefers a spicier version so  I add  Chili powder, cumin seasonings and Sprinkle Red Pepper flakes. My daughter prefers the original recipe.
    This is a weekly dish for us.

  92. Lorraine Vanemon Nobleposted July 18, 2017 at 12:06 pm Reply

    great

  93. Sherrieposted July 10, 2017 at 12:21 pm Reply

    What are the nutrients? 

  94. Charlene Florenceposted June 14, 2017 at 7:59 pm Reply

    This soup is delicious, so happy I tried it. 

  95. Kristinposted June 10, 2017 at 10:29 am Reply

    I like to add the traditional cooked rotisserie chicken to save time and add flavor.

  96. anneposted June 6, 2017 at 2:53 am Reply

    can’t wait to try

  97. Nannetteposted June 5, 2017 at 11:22 am Reply

    Hi, I can’t eat any of the bell peppers family. Can you suggest what peppers I could use? I can eat almost any other type of peppers, but I do stay away from very Hot peppers. I love these recipes, but most of them use the same type of the bell pepper family :~(

    Hope you can help. Thanks

  98. Carolyn Alvaradoposted May 8, 2017 at 10:30 pm Reply

    What is considered a serving? 1 or 2 cups?

    thank you

  99. Julia Nposted May 4, 2017 at 9:22 pm Reply

    Made this tonight… Huge hit with the fam!! Topped with homemade guac, tortilla chips and green onion ? I added the extra chilli powder and cumin and left out the extra 2 cups water (if you add rice.) Great flavours! 

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  101. Karlaposted March 19, 2017 at 10:54 am Reply

    This is just what I was looking for!  Thank you!!  Looks delish!  

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  103. Lizposted March 11, 2017 at 9:53 pm Reply

    Hi.   Just made this soup; easy and we loved it.  Will be making again.   Thanks for sharing.  

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  105. Colleen Sykesposted March 4, 2017 at 12:50 pm Reply

    Does anyone know how many carbs per serving this skinny fajita soup is?

    Thank you!

    • Caitlynposted March 30, 2017 at 8:50 pm Reply

      I made this without the rice and without the black beans (and it was delicious even without them!) and also only used one carton of chicken stock and a large can of diced tomatoes. My carb tracker totalled 10g for a pretty hefty size bowl (412g).

  106. Chelseaposted February 28, 2017 at 8:26 am Reply

    This sounds awesome. Have you ever done it in the crockpot?

    • Sommerposted March 1, 2017 at 7:07 pm Reply

      Hi Chelsea,

      You can make it in the crockpot, but you do need to sauté the onions in a skillet first.

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  108. Marcelaposted February 22, 2017 at 7:40 pm Reply

    I can freeze this, right? Thanks!

    • Sommer Collierposted March 1, 2017 at 7:06 pm Reply

      Hi Marcela,

      Yes, it freezes rather well!

  109. Jenposted February 21, 2017 at 7:54 pm Reply

    Calories per serving please?

    • Haleighposted May 15, 2017 at 2:48 am Reply

      I wondered the same thing too so I went to a recipe calorie calculator and it says this makes 6 servings with each serving being 316 cal!

      • Allysonposted July 22, 2017 at 3:49 pm

        What calorie calculator did you use? myfitnesspal shows it is 545 calories

  110. Rachelposted February 8, 2017 at 8:23 pm Reply

    This looks great! When I add the chicken, do I add it raw? 

    • Sommerposted February 9, 2017 at 8:38 pm Reply

      Hi Rachel,

      Yes, add the chicken raw. It will cook as the soup simmers. :)

  111. Savita @ Chef De Homeposted January 26, 2017 at 5:36 pm Reply

    Such a bowl of comfort!

  112. Marla Meridithposted January 22, 2017 at 7:07 pm Reply

    LOVE this skinny soup!

  113. Kevin @ Closet Cookingposted January 21, 2017 at 10:54 am Reply

    Yum! Love chicken fajita soup! :)

  114. Heather Christoposted January 20, 2017 at 2:27 pm Reply

    the flavors in this are fantastic!

  115. Maria Lichtyposted January 20, 2017 at 10:14 am Reply

    Sounds like a  great family dinner!

  116. Gailaposted January 20, 2017 at 8:08 am Reply

    What a great idea! this soup sounds perfect!

  117. Jenposted January 20, 2017 at 7:59 am Reply

    I know what’s for dinner tonight!!