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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Do you have the nutritional information for the soup with the rice omitted? Thanks!
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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).
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
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?
Could you do this in the crockpot???
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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I slow cooked mine in the crockpot on low for 6 hours turned out good
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.
Delicious! Used fire roasted tomatoes with green chillies to give it some extra kick–yum!
This is so DELICIOUS and easy to make!! Thank You!!
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.
could this be made without the chicken? Even perhaps throw in shrimp to cook just prior to serving…?
Hi Jan,
Absolutely! Throw in any protein you like! :)
Why is it so high in sodium??? Is there a way to cut it?
Hi Annmarie,
It’s most likely from the seasoning packet. Just for reference, 1 teaspoon salt has 2325 mg sodium.
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Was planning too. But thinking of using slow cooker.
Can this be done in a crock pot and can Basmati rice be used?
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.