PlayEmailLinkSMSXSearchClockRight ArrowCaret downCaret upCaret leftCaret rightThumbs upSpeechAudio onReplayPlusMinusShoppable Banner MobileShoppable Banner Desktop

95% would make again

Chicken Fajita Soup



for 6 servings

  • 2 lb chicken (1 kg), cut of your choice, diced
  • 2 teaspoons chili powder
  • 2 teaspoons cumin
  • ½ teaspoon pepper
  • 3 cloves garlic cloves, minced
  • 1 onion, chopped
  • 3 bell peppers, chopped
  • 2 limes
  • 14 oz crushed tomato (395 g)
  • 48 fl oz chicken broth (1 ½ L)
  • ½ cup cream (120 mL)
  • 6 corn soft tortillas
  • 1 cup frozen corn (175 g)

Nutrition Info

Powered by
    Calories 452
    Fat 16g
    Carbs 30g
    Fiber 5g
    Sugar 9g
    Protein 51g

Estimated values based on one serving size.



  1. In a 5-quart Dutch oven coated with oil, cook chicken, chili powder, cumin, and pepper for 3 minutes.
  2. Add the garlic, onion, and bell peppers, and cook until the onions are clear.
  3. Add the juice of 2 limes, crushed tomato, chicken broth, and cream, and bring to a boil.

  5. Submerge the corn and corn tortillas in the soup.
  6. Reduce heat, cover, and simmer for 20 minutes.
  7. Stir to break up the tortillas before serving. Top with avocado, cilantro, and cotija cheese if you want!
  8. Enjoy!

Submit a recipe to Tasty!

Have a recipe of your own to share?Submit your recipe here.


You have opted out of "sales" of personal data. This will not opt you out of all ads. Click the privacy policy link for more info.