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There is nothing cozier than a steaming bowl of chicken fajita soup when you crave something hearty yet vibrant. This recipe is layered with Tex‑Mex flavors thanks to classic fajita veggies, just the right mix of spices, and tender bites of chicken in every spoonful. It is a weeknight wonder for when you want real comfort with very little fuss.
After making this once to clear out leftovers in the fridge, it quickly became my go‑to anytime we need something easy but special. Even my picky eaters love dunking chips straight into the bowl.
Ingredients
- Olive oil: gives the onions and peppers a flavorful base and helps meld the spices
- Diced onion: brings sweetness and a savory backbone
- Bell peppers: add color crunch and that essential fajita flavor
- Chopped garlic: brightens every bite so go for fresh for the best punch
- Kosher salt and black pepper: let other flavors pop and are easy to adjust
- Ground cumin: lends depth and that signature Tex‑Mex warmth choose fresh ground for more aroma
- Chili powder: adds mild heat and earthiness
- Cayenne pepper: is your secret for that subtle kick
- Refried beans: make the broth thick creamy and wonderfully hearty opt for quality with minimal added fats
- Petite diced tomatoes with juice: bring tang and body choose ones with a touch of sea salt
- Tomato sauce: ties everything with a saucy richness
- Chicken broth: gives the soup body and flavor homemade or low sodium if possible
- Frozen corn: adds pops of sweetness and color always handy from the freezer
- Cooked chicken: either diced or shredded makes prep super easy rotisserie or leftovers both work well
- Fresh lime cilantro sour cream and tortilla chips: for garnishing take this to the next level and add freshness
Step By Step Instructions
- Prepare the Vegetable Base:
- Add olive oil to a large soup pot or Dutch oven. Once hot over medium heat, add the onions and bell peppers. Cook gently for about five minutes, stirring often, until the veggies start to soften and the onions become translucent. This step is where you build both sweetness and a sturdy foundation for flavor.
- Bloom the Spices and Garlic:
- Add the chopped garlic directly into the softened vegetables. Sprinkle in the kosher salt, a good cracked black pepper, ground cumin, chili powder, and a pinch of cayenne. Stir everything well and let it cook for about one to two minutes. This step allows the spices and garlic to release their essential oils and aroma, making a noticeable difference in taste.
- Add Hearty Ingredients:
- Stir in the refried beans thoroughly with the browned vegetables and spices. This step takes a little patience to ensure there are no lumps. Then, pour in the petite diced tomatoes with their juices, tomato sauce, chicken broth, and frozen corn. Mix well so the beans dissolve evenly into the broth for a creamy background.
- Simmer with Chicken:
- Add the chicken meat to the pot, making sure it is distributed throughout the soup. Bring everything to a gentle simmer and cook uncovered for around twenty minutes. Stir frequently to prevent the beans from catching on the bottom. During this time, flavors deepen and the soup thickens to an almost stew‑like texture.
- Adjust and Serve:
- Taste the soup and fine‑tune the salt or pepper as needed. Spoon into bowls, then finish with a squeeze of fresh lime juice and plenty of cilantro. Add a dollop of sour cream plus crunchy tortilla chips to serve, if you like.
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One thing I adore is how refried beans make the broth thick and creamy without needing any dairy. My favorite part is letting everyone pile on toppings around the table while telling their best soup slurping stories.
Storage Tips
Leftovers will keep fresh in a sealed container in the fridge for up to four days. The soup actually tastes even better the next day as the flavors deepen. Reheat on the stove over medium low adding a splash of broth if it has thickened too much.
Ingredient Substitutions
No refried beans Use regular canned beans like pinto or black and mash some for creaminess. Swap rotisserie chicken with poached or leftover roast chicken. If you are out of fresh peppers try frozen or use poblano for a mild smoky variation.
Serving Suggestions
Dish up the soup with a wedge of lime crunchy chips and a generous spoonful of sour cream. A simple green salad or even quesadillas on the side turns it into a full dinner. Try adding avocado slices or shredded cheese to make each bowl feel a little more special.
Cultural or Historical Context
Fajitas started as a humble Texan ranch meal using strips of beef and simple peppers cooked hot and fast. Turning those flavors into soup brings all the bold seasoning and comfort of the original but makes it perfect for feeding a crowd or warming up after a long day.
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One day I doubled this and invited neighbors over on a snowy night. The kitchen was cozy and smelled amazing and everyone left asking for the recipe. Now it is my potluck favorite.
Frequently Asked Questions
- → Can I use rotisserie chicken for this soup?
Yes, rotisserie chicken works well and adds extra flavor. Simply shred and add during the simmering stage.
- → How can I make this dish spicier?
Increase the cayenne pepper or add diced jalapeños while sautéing the onions and peppers for more heat.
- → Are there alternatives to refried beans?
You can substitute with black beans or pinto beans for a different texture, but refried beans add creaminess.
- → What garnishes pair best with this soup?
Lime wedges, chopped cilantro, sour cream, shredded cheese, and crispy tortilla chips add fresh flavor and texture.
- → Can I freeze the soup for later?
Yes, allow it to cool completely, then portion into containers. Reheat thoroughly when ready to enjoy.