Description
This creamy chicken fajita soup is a bold, Tex-Mex twist on comfort food. Featuring tender chicken, sweet peppers, black beans, corn, and a cheesy, creamy broth, it’s ready in just 30 minutes and perfect for cozy nights or quick family dinners.
Ingredients
2 tablespoons butter
1/2 medium onion, thinly sliced
1/2 green bell pepper, sliced
1/2 red bell pepper, sliced
2 1/2 cups chicken broth
1 (15-ounce) can black beans, drained and rinsed
1/2 cup frozen corn
1 (14.5-ounce) can diced tomatoes
8 ounces cream cheese, softened
1/2 cup shredded sharp cheddar cheese
2 cups cooked chicken, shredded or chopped
Fajita Seasoning:
1 tablespoon cornstarch
2 teaspoons chili powder
1 teaspoon salt
1 teaspoon paprika
1 teaspoon sugar
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 teaspoon ground cumin
1/4 teaspoon cayenne pepper
Instructions
1. In a large soup pot, melt the butter over medium heat. Add the sliced onion and bell peppers. Cook, stirring occasionally, until the vegetables are soft and lightly browned, about 8–10 minutes.
2. Sprinkle the fajita seasoning over the vegetables and stir well to coat evenly.
3. Pour in the chicken broth, then add the black beans, corn, diced tomatoes, and softened cream cheese. Stir and continue cooking over medium heat until the cream cheese is fully melted and the soup becomes creamy.
4. Add the cooked chicken and shredded cheddar cheese. Stir until the cheese melts and everything is heated through.
5. Serve hot, with optional toppings like sour cream, chopped cilantro, or tortilla chips on the side.
Notes
You can use rotisserie chicken to save time.
To make it spicier, add more cayenne or diced jalapeños.
Store leftovers in the fridge for up to 4 days or freeze for up to 3 months.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Category: Soups & Stews
- Method: Stovetop
- Cuisine: Mexican-Inspired