Chicken Fajita Soup

It’s getting colder this season, making it the perfect occasion for soup, including this chicken fajita soup! Filled with protein, veggies and spice, your loved ones will definitely return for seconds for this hearty dish.

I really enjoy the amount of flavor packed in one bite with this soup. And you can put as much heat as your heart desires. I don’t mind some spice, but I prefer to keep it mild, that way I can still get that heat, along with tasting the other ingredients. You could also use fresh ingredients instead of canned if preferred too. I once used fresh corn kernels instead of canned and it came out amazing! You will just need to sauté a few more minutes to soften them if you do.

I have made this in both the slow cooker and on the stove. Both methods work great and I provided the directions for the two below. Though for the slow cooker, I recommend starting with 2 cups of chicken stock since the chicken can extract its own juices during the process.

My husband is absolutely obsessed with this recipe, especially when feeling under the weather, and I hope your loved ones enjoy it just as much!

thedishnextdoor

Print Recipe Pin Recipe

Course Main Course

Ingredients

  

• 3 Tbl. Olive oil
• 1 medium yellow onion, diced
• 4 cloves garlic, minced
• 1 green bell pepper, diced
• 1 jalapeno, seeds removed and diced
• 1 15 oz. can black beans, drained
• 1 15 oz. can whole corn kernels, drained
• 1 1 oz. taco seasoning packet
• 1/4 cup cilantro, chopped
• 3 lbs. boneless chicken breast, diced into 2-inch cubes
• 1 14 oz. can petite diced tomatoes with juices
• 1 bay leaf
• 1/2 lime, juiced
• 4 cups chicken broth

Instructions

 

Stovetop:

• In a large pot over medium-heat, heat the oil.
• Add the onion, garlic, bell pepper, and jalapeno. Cook until tender, about 5 minutes.
• Stir in the beans, corn kernels, taco seasoning, and cilantro. Cook for another minute.
• Add in the diced chicken, tomatoes, bay leaf, lime juice, and chicken broth. Season with salt and pepper.
• Bring to a boil. Once boiling, reduce heat to a simmer and cook 30-45 minutes or until chicken is cooked. Remove bay leaf and serve.

Slow Cooker:

• In slow cooker, heat the olive oil. Add in all the ingredients, but recommend starting with 2 cups of chicken broth instead of 4 and add more if needed. The chicken will extract its own juices during the cook time. Slow cook on low for 6-8 hours, or high for 4 hours. Uncover and remove the bay leaf.
• Serve and Enjoy.

Keyword soup