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.
This is one of our favorite soups and in turn I make it a lot for us and for company!! The only changes that I have made is using my own fajita seasoning and either making my own fire roasted tomatoes or just using regular canned tomatoes. We live overseas so we can’t always find some ingredients. Thank you for your site – we have enjoyed many soups from here!!
Where can I find the nutritional value for this recipe. I tried looking and could not find it. The soup sounds delish !!
I have made this recipe so many times and it never gets old. Perfect for football Sunday’s and fall evenings (or literally any day of the week because it’s so good).
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.
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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!
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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.
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. :)
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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. :)
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