Creamy Chicken Fajita Soup

Peppers, onions, and creamy cheese come together to make this delicious Chicken Fajita Soup. Topped off with a little sour cream and chips on the side, this is a bowl of southwest comfort food!

I hope y’all aren’t “souped out” yet. 😉 I know I’ve been sharing a lot of soups lately, but I just can’t seem to help myself. I could probably eat soup multiple times a week and be perfectly happy. Plus my son actually requests it for dinner all the time! You’ve probably heard me mention that he is a picky eater, so it’s a big deal when he makes requests other than sandwiches or pizza.

This Chicken Fajita Soup was actually one of those ideas that came about as I was looking through my fridge, trying to decide what to make for dinner. I had some peppers that I needed to use up, plus some leftovers from my weekly rotisserie chicken. I mentioned my adoration for those chickens in my Shrimp Enchiladas recipe. 🙂

This soup was so easy to make, and it was ready FAST! Under 30 minutes fast, y’all. Plus, it tastes AMAZING! I added in some sharp cheddar to give it a nice cheesy finish, and there were no complaints coming from our dinner table!

Enjoy!

5 from 23 ratings

Creamy Chicken Fajita Soup

Yield: 6 servings

Prep Time: 5 minutes mins

Cook Time: 25 minutes mins

Total Time: 30 minutes mins

Peppers, onions, and creamy cheese come together to make this delicious Chicken Fajita Soup. Topped off with a little sour cream and chips on the side, this is a bowl of southwest comfort food!

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Ingredients

½1x2x

• 2 Tablespoons butter
• 1/2 medium onion,, thinly sliced
• 1/2 green pepper,, sliced
• 1/2 red pepper,, sliced
• *Fajita seasoning, 1 packet, or homemade recipe below
• 2 1/2 cups chicken broth
• 1 can black beans,, drained and rinsed
• 1/2 cup frozen corn
• 1 (14.5 oz) can diced tomatoes
• 1 (8 oz) package cream cheese, softened
• 1/2 cup shredded sharp cheddar cheese
• 2 cups cooked chicken

Fajita Seasoning (combine and mix well):

• 1 Tablespoon cornstarch
• 2 teaspoons chili powder
• 1 teaspoon salt
• 1 teaspoon paprika
• 1 teaspoon white sugar
• 1/2 teaspoon onion powder
• 1/2 teaspoon garlic powder
• 1/4 teaspoon cayenne pepper
• 1/2 teaspoon ground cumin

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Instructions

 

• In a large soup pot, melt butter over medium heat. Add onions, green peppers, and red peppers. Cook until vegetables have softened and are starting to brown, about 8-10 minutes.Sprinkle with fajita seasoning.
• Add chicken broth, corn, diced tomatoes, and softened cream cheese. Continue to cook over medium heat, stirring occasionally until cream cheese has completely melted.
• Stir in cooked chicken and 1/2 cup sharp cheddar cheese. Top with sour cream, tortilla chips, and chopped cilantro if desired.

Cuisine: Mexican Inspired

Course: Main

Author: Ashlyn Edwards | Belle of the Kitchen

Calories: 449kcal, Carbohydrates: 29g, Protein: 24g, Fat: 27g, Saturated Fat: 13g, Cholesterol: 96mg, Sodium: 1014mg, Potassium: 726mg, Fiber: 8g, Sugar: 4g, Vitamin A: 1580IU, Vitamin C: 35.3mg, Calcium: 160mg, Iron: 3.6mg

Did you make this recipe?Let me know! Mention @TheBelleoftheKitchen on Instagram or tag #BelleoftheKitchen.

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Bacon Chicken Corn Chowder

Slow Cooker Loaded Potato Soup

Crockpot Cheeseburger Soup