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!
Creamy Chicken Fajita Soup
Ingredients
- 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
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.
Nutrition
Hungry for more soup recipes? You might like:
Bacon Chicken Corn Chowder
Slow Cooker Loaded Potato Soup
Crockpot Cheeseburger Soup
Sharon says
Soup season is here! This creamy chicken fajita soup is getting made soon for sure.
Beth says
I never get souped out!! This looks like it will be a family favorite around my home! Printing off the recipe now! Thank you for sharing!
Sapana says
This is such a simple and delicious soup! Perfect for those cooler days ahead.
Kelly Anthony says
I love your addition of cream cheese to this creamy chicken fajita soup. This soup will be perfect to serve when the weather cools down!
Emese says
You are similar to my husband then as he also likes looking through the fridge, trying to decide what to make for dinner. He comes up with the best dinners. Love your bowl by the way. Thanks for sharing.
David Jung says
I used pre-marinated chicken fajita meat/veggies from the mexican store, which is a nice start. It still needed fajita seasoning, I used one with a heavy salt/msg, so it got a bit saltier than I’d like. This was a larger batch overall, but one pack of cream cheese was fine, just not as thick. Next time I’ll try adding some cilantro.
Angelia says
This was an awesome dish. Easy to make and delicous! I cooked it exactly like the recipe said and it was just perfect. I also used the fajita seasoning recipe, which I believe made this soup so tasty. It was a hit with my family and I’ll make this again and again. Thanks for such a great recipe. Love it!
Ashlyn says
So glad y’all enjoyed it, Angelia! Thanks for letting me know!
Claudia Lamascolo says
I think my whole family would enjoy this soup and the flavors are perfect for us. I will have to try it looks so comforting too!
Mary Bostow says
This recipe is seriously so good. It’s now a staple at our house and we can’t get enough. The only change I made is I add a can of Rotel and fresh jalapeños. Thanks for the recipe!
Adriana Lopez Martin says
Wow, this soup does look creamy and so yummy, loving all the flavors and those chips are the perfect complement to add. Need a bowl now.
Natalie says
Looks so delicious and comforting! Perfect on cold winter days!
Tracy says
No such thing as souped out! This was soooo creamy and delicious. My husband loved it so much and asks for it all of the time now. thank you!
Jillian says
I can never get too much Mexican food or soup so this recipe makes me very happy!! I love that it is a family favorite too!
Yjimizia Jones says
I used rotisserie chicken and it was a hit. Thank you for this excellent recipe.
Ashlyn says
Glad you enjoyed it!!
Tina says
Can this be done in the crockpot. It looks amenable to freezer crockpot meals. Wonder how long to cook on low.
Ashlyn says
Hi Tina! I’ve never made this in the crockpot before but I honestly don’t know why it couldn’t! I’d probably cook on low for 4-5 hours.
Laney says
This was absolutely delicious! My family doesn’t tend to like chunks of anything, so we subbed tomato paste for the diced tomatoes. Thanks for sharing!
Ashlyn says
Awesome! So glad y’all enjoyed it, Laney! Thanks for letting me know. 🙂
Sara says
Made this for dinner tonight. It was delicious. There were no leftovers so I’ll need to double the recipe next time.
Ashlyn says
Awesome! Glad to hear that y’all enjoyed this, Sara!
Jaren (Diary of a Recipe Collector) says
Oh my goodness! This looks so good! Pinned!
Ashley says
Made this last night. It was a definite hit!! Can wait for the leftovers at lunch.
Ashlyn says
Yay Ashley! I’m so glad to hear you enjoyed it! Thank you so much for taking the time to come back and let me know! 🙂
Ashlyn says
Thank you so much, Jaren!