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Chicken Fajita Soup

This hearty soup is packed with the flavors of traditional chicken fajitas, like tender chicken breast, sweet bell peppers, and fragrant spices.

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

  • Calories 509
  • Fat 18g
  • Carbs 42g
  • Fiber 6g
  • Sugar 13g
  • Protein 57g

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.
  4. Submerge the corn and corn tortillas in the soup.
  5. Reduce heat, cover, and simmer for 20 minutes.
  6. Stir to break up the tortillas before serving. Top with avocado, cilantro, and cotija cheese if you want!
  7. Enjoy!
  8. Don't just wing it -- plan it! Use our meal planner tool in the Tasty app. Download here.
Chicken Fajita Soup