I love chicken fajitas — they’re simple, flavorful, and always satisfying. With the recent cold and snowy weather, I’ve been craving warm comfort food, so I turned those fajita flavors into a cozy Chicken Fajita Soup. Normally I prefer grilling my fajitas, but with two feet of snow on the grill I opted to combine the bright, smoky flavors into a quick, comforting soup featuring spiced chicken, corn, onion, and roasted peppers.
If you already use a favorite fajita seasoning, this soup is a great way to put it to work. I often use my own Fajita Seasoning to give this soup bold, balanced flavor, but a store-bought blend works well too. The key to keeping the peppers vibrant is roasting them separately so they add a rich, slightly charred note rather than getting soft and dull from boiling.
To build the base, chicken, corn, and onions simmer together in chicken broth with the fajita seasoning. Meanwhile, the bell peppers are broiled skin-side up until their skins blister — this creates a roasted depth that lifts the whole dish when you combine everything at the end. The result is a lively, warming soup that still tastes like classic fajitas but in a bowl.
One of the best things about this Chicken Fajita Soup is how fast it comes together: about 30 minutes from start to finish. It’s an easy weeknight meal that feels hearty and wholesome, perfect whether you’re avoiding the snow or simply want a lighter, flavorful dinner. Serve with optional garnishes like sour cream, cilantro, avocado, tortilla chips, or lime wedges to personalize each bowl.
Chicken Fajita Soup
Flavorful chicken soup made with fajita seasoning and oven-roasted peppers and onions.
10 minutes
20 minutes
30 minutes
Ingredients
- 2 teaspoons olive oil
- 3 tablespoons fajita seasoning (homemade or store-bought)
- 1 1/2 pounds chicken breast
- 1 large onion
- 1 (15 oz) can corn, drained
- 4 cups chicken broth
- 2 cups water* (or additional chicken broth)
- 3 bell peppers (1 red, 1 yellow, 1 orange)
- Optional garnishes: sour cream, cilantro, avocado, tortillas or tortilla chips, lime wedges
Instructions
- Slice the onion into large chunks. Cut the bell peppers in half lengthwise and remove stems, seeds, and white membranes.
- Heat the olive oil in a large pot or Dutch oven over medium heat until shimmering. Preheat the oven to broil.
- Rub about 1 tablespoon of fajita seasoning into the chicken (use more to taste).
- Sear the chicken in the pot, about 2 minutes per side, until lightly browned.
- Add the chicken broth, water, drained corn, sliced onion, and the remaining fajita seasoning to the pot. Cover, bring to a boil over high heat, and simmer for 20 minutes or until the chicken is cooked through.
- While the soup simmers, place the bell peppers skin-side up on a baking sheet and broil on the middle rack for 10–14 minutes, until the skins blister. Watch closely to prevent burning.
- Remove the peppers and allow them to cool slightly.
- When the chicken is done, remove it from the soup and reduce the heat to low. Taste the broth and add salt if needed depending on your seasoning.
- Slice the roasted peppers into strips. Shred the cooled chicken with two forks into bite-sized pieces.
- Add the shredded chicken and roasted pepper strips back to the soup, stir gently, and serve immediately with desired garnishes.
Notes
*You can use all chicken broth if you prefer; the recipe uses water to adjust volume since many broths come in four-cup containers.
Nutrition Information:
Yield:
6
Serving Size:
1
Amount Per Serving:
Calories: 339
Total Fat: 11g
Saturated Fat: 2g
Trans Fat: 0g
Unsaturated Fat: 7g
Cholesterol: 101mg
Sodium: 838mg
Carbohydrates: 21g
Fiber: 4g
Sugar: 6g
Protein: 39g
Nutritional data is automated; final values depend on the ingredients and any adjustments you make.
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Peace & Love
Lauren, The Schmidty Wife
P.S. Looking for more recipes? Try my Shrimp Stir Fry or Easy Southwest Chicken for other quick, flavorful meals.
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