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Creamy Chicken Fajita Soup

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ChickenDinnerMain DishMexicanQuick MealsSoup

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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!

A bowl of soup with chicken, sour cream, and tortilla chips

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.

A bowl of soup with chicken, sour cream, and tortilla chips

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. 🙂

a spoon full of soup

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!

A bowl of soup with chicken, sour cream, and tortilla chips

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!
5 from 16 votes
Print Pin Rate
Course: Main
Cuisine: Mexican Inspired
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
Servings: 6 servings
Calories: 449kcal
Author: Ashlyn Edwards | Belle of the Kitchen

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

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 or tag #BelleoftheKitchen

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Comments

  10. Emese says

    5 stars
    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.

    Reply

    • Abigail Pearson says

      5 stars
      Definitely a winner!! Will be making again! I added sautéed mushrooms – my kids weren’t impressed but I love them !

      Reply

  11. 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.

    Reply

  12. Angelia says

    5 stars
    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!

    Reply

  14. Mary Bostow says

    5 stars
    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!

    Reply

    • 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.

      Reply

  21. 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!

    Reply

  22. Sara says

    5 stars
    Made this for dinner tonight. It was delicious. There were no leftovers so I’ll need to double the recipe next time.

    Reply

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