Chicken Fajita Soup

Chicken fajita soup is a best-of-all-worlds recipe that merges Tex-Mex favorite chicken fajitas with a hearty chowder, for a dish that’s both familiar and refreshingly inventive at the same time. Packed with tender chicken, vibrant bell peppers, zesty spices and creamy goodness from one secret ingredient, this savory soup is sure to become a cherished favorite in your recipe repertoire.

Best of all, this chicken fajita soup recipe practically makes itself, thanks to minimal prep time and a little slow-cooker magic.

Ingredients for Chicken Fajita Soup

• Tomatoes: You’ll want to grab three large tomatoes for this recipe—either big red beefsteaks or heirlooms (bonus points for their colorful skins).
• Black beans: You’ll also need one can of black beans, which lend a chunky toothsome texture to this chowder, in addition to packing in added protein and fiber.
• Chorizo: Spicy Spanish chorizo is a smoky pork sausage with garlic and pimentón (Spanish smoked paprika) that will amp up the flavor in this chowder.
• Chicken: The makings of any great chowder begin with a combo of meat or seafood. In this case, we’re using chicken and sausage.
• Fajita seasoning: Store-bought fajita seasoning will save you the hassle of making your own.
• Corn: Another classic chowder ingredient, corn adds a sweet note to balance out the spices. Frozen works just fine, although you could char a couple of fresh ears on the grill for fire-kissed flavor.
• Peppers and onions: It wouldn’t be fajita chowder without peppers and onions. We used a sweet red pepper, a green pepper and green onions, but go with any mix of bell peppers and onions you like.
• Salsa: A tomato salsa is the base of this delicious chowder and sneaks in more herbs and spices, but it’s up to you whether you opt for mild, medium or hot salsa.
• Cilantro: Cilantro’s peppery, pungent leaves add a nice citrus quality to the chowder, both as a herbaceous soup ingredient and a leafy green garnish.
• Chicken broth: Two cans of reduced-sodium chicken broth will thin out this chunky chowder so it’s not too salsa-heavy.
• Condensed nacho cheese soup: We bet you didn’t see that one coming! Do not skip this crucial ingredient, since it’s the secret weapon for the best-ever chicken fajita soup.
• Avocado and more cilantro (optional): The perfect fajita chowder garnishes—cilantro for a bit of freshness, and avocado cubes for a creamy cool finish on the palate.

Directions

Step 1: Add ingredients to the slow cooker

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Place all the ingredients except the nacho cheese soup and the garnishes in a 6-quart slow cooker. Cook, covered, on low until the chicken is tender, four to five hours.

Step 2: Stir in the cheese soup

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Add in the cheese soup, stirring, then let it heat through.

Step 3: Top with garnishes

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Transfer the soup to serving bowls, but before digging in, top it with cubed avocado and a sprinkling of chopped cilantro, if desired.

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Chicken Fajita Soup Variations

• Get creative with garnishes: Set up a DIY toppings bar to allow everyone to choose their own garnishes. Sour cream, shredded Mexican cheese, chili cheese corn chips or sliced scallions and jalapenos would be delicious on this chowder.
• Switch up the proteins: If you’re not a fan of chorizo, you could also use pulled pork, bacon bits or short rib meat in this soup. Ground chicken would also work in place of cubed chicken breasts, or turn this into a turkey fajita chowder to use up post-Thanksgiving leftovers.
• Add rice: If you like your fajitas with a side of rice, throw some in the slow cooker! Wild, white or brown rice would be a welcome addition to this recipe.

How to Store Chicken Fajita Soup

Chicken fajita soup is the gift that keeps on giving, especially since this recipe makes 10 servings (about 3-1/2 quarts). Divvy up the leftovers in sealed airtight containers, then store them in the fridge to enjoy for three to four more days.

Can you freeze chicken fajita soup?

You bet! Let the soup cool first, then transfer it to freezer containers. When you’re ready for another round, partially thaw the chowder in the refrigerator overnight, then heat it in a saucepan, stirring occasionally.

Chicken Fajita Soup Tips

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What’s the best chicken for chicken fajita soup?

We recommend cutting 2 pounds of boneless, skinless chicken breasts into 1-inch cubes before adding them to the slow cooker. This way, your chicken will absorb more of the seasoning and flavors and save you the hassle of having to cut or shred it later. You could also use ground chicken here, breaking up the block a bit in the slow cooker before adding the rest of the ingredients. If you only have cooked shredded chicken to use, add it toward the end of the cooking process rather than at the beginning, so it doesn’t dry out.

What onions are best for chicken fajita soup?

We used green onions for this recipe, but a sweet onion like Vidalia or Walla Walla would also work. Spanish yellow onions would also be great with the chorizo and peppers. You could even use shallots or red onions, if that’s all you have on hand, although these will give the soup a stronger flavor, so we suggest using a smaller amount.

How do I make chicken fajita soup taste better?

Although we like to think this recipe is perfectly balanced, some prefer their fajitas on the spicier side, and that’s okay! Try adding more Mexican spices like cumin, chili powder, paprika and garlic powder to the slow cooker, in addition to the fajita seasoning. You could also serve it with hot sauce for an extra kick.