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