Chicken Fajita Soup (One-Pot) | CookOS

Chicken Fajita Soup

Name: Chicken Fajita Soup (One-Pot)
Prep time: 15 min
Cook time: 1 h 10 min
Total time: 1 h 25 min
Yield: 6 servings
Cuisine: Tex-Mex
Ingredients: 1 tbsp butter; 1 tbsp olive oil; 1 onion, chopped; 2 green bell peppers, chopped; 2 red bell peppers, chopped; 2 cloves garlic, chopped; 1 packet fajita seasoning mix; 6 cups chicken broth; 2 (10.75 oz) cans condensed tomato soup; 1 tsp chili powder; 1 tsp ground cumin; salt, to taste; black pepper, to taste; 3 cups shredded cooked chicken; 1 lime, juiced; 1/4 cup fresh cilantro, chopped; sour cream, for topping; shredded cheese, for topping; fresh cilantro, for topping; crushed tortilla chips, for topping

Chicken Fajita Soup is a one-pot Tex-Mex soup combining shredded or diced chicken, sautéed bell peppers and onions, and classic fajita seasonings simmered in chicken broth and tomato soup for a comforting, flavorful meal ready in under 30 minutes.

🌍Tex-Mex 🏷️Chicken fajita soup 🏷️Soup 🏷️Chicken 🏷️Bell pepper Comfort food

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Total

1h 25m

Servings

Difficulty

Easy

Est. Cost

$35–$58

Recipe Source

View original recipe

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Ingredients

1 tbsp butter
1 tbsp olive oil
1 onion, chopped
2 green bell peppers, chopped
2 red bell peppers, chopped
2 cloves garlic, chopped
1 packet fajita seasoning mix
6 cups chicken broth
2 (10.75 oz) cans condensed tomato soup
1 tsp chili powder
1 tsp ground cumin
salt, to taste
black pepper, to taste
3 cups shredded cooked chicken
1 lime, juiced
1/4 cup fresh cilantro, chopped
sour cream, for toppingoptional
shredded cheese, for toppingoptional
fresh cilantro, for toppingoptional
crushed tortilla chips, for toppingoptional

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Instructions

1
In a large pot or Dutch oven over medium heat, add butter and oil.
2
Add the chopped onion, green and red bell peppers, and chopped garlic.
3
Sauté for about 10 minutes on low-medium heat until the vegetables are softened.
4
Stir in the packet of fajita seasoning.
5
Pour in the chicken broth and the two cans of condensed tomato soup.
6
Season with chili powder, cumin, salt, and pepper.
7
Add the shredded chicken and stir to combine.
8
Squeeze in the juice of one lime.
9
Stir in the chopped cilantro.
10
Bring the soup to a simmer, then reduce heat, cover, and let it cook for at least one hour.
11
Serve hot, topped with sour cream, shredded cheese, more fresh cilantro, and crushed tortilla chips.

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Tips & Notes

Pro tips

Sauté peppers and onions over medium-high heat for 5–7 minutes until softened and slightly caramelized for deeper flavor.
Use a mix of red and green bell peppers for sweetness and mild heat balance; avoid over-cooking to preserve texture.
Stir in fajita seasoning after sautéing aromatics but before adding broth to bloom the spices and prevent clumping.
Taste and adjust seasoning after simmering—the soup will concentrate slightly, so under-season initially.

Substitutions

Fajita seasoning packet → homemade spice blend (cumin, paprika, garlic powder, onion powder, cayenne)
Condensed tomato soup → 1 can (14.5 oz) diced tomatoes plus ½ cup heavy cream
Chicken broth → vegetable broth (yields milder flavor) or beef broth (yields deeper, richer flavor)
Bell peppers → poblano peppers or banana peppers for different heat and flavor profile

Storage & make-ahead

Store in an airtight container in the refrigerator for up to 4 days. Reheat on the stovetop over medium heat, stirring occasionally, or microwave in a bowl until warmed through.