Chicken Fajita Soup
by Sommer Collier — last updated on Apr 23, 2025 
Skinny Chicken Fajita Soup – This chicken soup is light in calories but loaded with LOTS of bold, savory and zesty flavors! You’ll love this delicious, low-fat, gluten-free recipe with an easy low-carb option for a simple and satisfying meal (with or without rice).
Sommer’s Recipe Notes
Why We Love This Chicken Fajita Soup Recipe
I just can’t get enough soup recipes this time of year, and neither can my family. If I made it for them, they would eat it every day. 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… It offers the same comforting Mexican appeal of classic chicken fajitas, with a unique taste and texture, minus the heavy tortillas.
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.
Load your bowl of Chicken Fajita Soup with your favorite taco toppings like shredded cheese, sliced scallions and cilantro, and a dollop of sour cream!
Ingredients You Need
- Chicken – boneless and skinless breasts or thighs
- Olive oil – or other high-heat and neutral-flavored cooking oil, like avocado or canola oil
- Bell peppers – seeded and chopped
- Red onion – peeled and chopped
- Garlic – minced
- Black beans – drained
- Fire-roasted diced tomatoes
- Chicken broth – regular or low sodium
- Fajita seasoning packet – use your favorite brand and preferred level of spicy heat
- Brown rice – optional, but great for a super hearty soup
- Garnishes – reduced-fat cheese, scallions, cilantro and/or avocado
How to Make Chicken Fajita Soup
Find the full Chicken Soup recipe with ingredient proportions, detailed instructions, and a video tutorial in the printable form at the bottom of the post.
Want to mix things up? Consider stirring in smoked paprika, corn, pinto beans, and/or crushed red pepper flakes into the soup pot a few minutes before serving.
Serving Suggestions
Ladle the zesty soup into large bowls, and add on some toppings! (If that’s your thing.) We love classic taco-type goodies like:
- Cheese – shredded reduced fat cheddar cheese, pepper jack cheese or a Mexican cheese blend, or crumbled cotija
- Scallions – sliced
- Cilantro – roughly chopped
- Avocado – peeled and sliced or cubed
- Sour cream – or greek yogurt, low fat
- Hot sauce – your favorite level of heat
- Fresh lime juice – fresh squeezed is best
- Tortilla strips or chips – keep things on the skinny side with reduced fat and low sodium tortilla chips
Frequently Asked Questions
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.
Yes, it is! Double-check the fajita seasoning packet to be sure, but most brands are gluten-free.
This skinny chicken fajita soup recipe makes a large batch (about nine cups!) Enjoy it tonight, and include it in your meal prep for the week. Leftovers will keep well for up to 4 days in an airtight container in the refrigerator.
Yes, it does! Place it in an airtight container, wrap that container in a layer of aluminum foil, and freeze for up to 3 months.
When ready to use, protect the texture by letting it thaw in the fridge overnight and come to room temperature before rewarming.
Looking for More Amazing Soup Recipes?
- 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
- Chicken Mushroom Soup
- Thai Tom Yum Soup
- Panda Express Super Greens
- Mexican Salad with Chipotle Shrimp
- Crunchy Bell Pepper Salad
Chicken Fajita Soup Recipe
Video
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.
I will give feedback when I get a chance to make some of the recipes. but it looks yummy.
This Skinny Chicken Fajita Soup Recipe seems so delicious and amazing This looks tasty! Can’t wait to try it out.
I made this to have for lunch throughout the week. It was incredibly flavorful! I made it without the rice and garnished it with tortilla chip strips. Delicious, healthy, and easy. My three favorite things!
I made this soup last night for dinner, altered it a tiny bit because I like heartier soups. But it turned out really good, instead of using raw chicken, I used meat from a rotisserie chicken. Just skipped to the end where the recipe says to add the chicken back in, it actually sped up the cooking time by using the rotisserie chicken also. I would highly recommend anyone to try this recipe, I’ll be making it quite often from now on.
Love this recipe. Its a keeper for us. My husband loves spicy everything. I followed the recipe except, I made in a slow cooker. Reduced the liquid, only 3 cups chicken broth. Added one jalapeno pepper including 1/2 tsp extra spicy red pepper powder. I sauteed the onions, garlic and jalapeno pepper along with the chicken breasts. Then put all into the crock pot with 3 cups hot chicken broth. Cooked it on High for 3 1/2 hours. So VERY YUMMY. Thats going to be our Sunday winter night dinner !
How do I convert this to make in crockpot?
Hi Tom, FYI Yoges Nathan’s response
Hi Tom!
Make sure to sauté the veggies in a skillet beforehand. Then place everything in the slow cooker and cook on low for 6-8 hours.
In the crockpot would you add the rice in at the beginning or would you cook it separate and add it in at the end?
Hi Sierra,
Rice in the crockpot can be tricky… I would probably cook it separately and add in it once the soup is ready. However, if you’ve successfully made recipes with rice in your crockpot before, I would add it about 30-45 minutes before serving, while the broth is simmering in the crock. Make sure to add the extra 2 cups of water upfront, so it’s hot when the rice is added.
Looks delicious! Is the nutrition information with the brown rice included?
Hi Mindy,
All our recipes are calculated with all list ingredients, unless otherwise notes. Hope this helps!
My wife made this and it is a terrific, low calorie, hearty, delicious, and satisfying soup!
Holy Cow! One of the best chicken soups I have ever had!
No, I have not made any of the recipes yet, but I will give feedback when I get a chance to make some of the recipes
To turn it into a Crock-Pot recipe, would you suggest 8 hours on low, and throw everything including uncooked chicken in it?
Hi Stephanie!
Yes, that sounds about right. I would also sauté the onions and garlic on the stovetop first, before adding them to the crock. :)
Hi do you think I could use cauliflower rice
Hi Bonnie,
Sure! The soup may not last as long as a leftover. Yet if you plan to eat it right away, there should not be any issues. :)
So delicious! Now a staple in our home!