This soup is simply made, with chicken, peppers, onions, and tomatoes in a delicious seasoned broth. Serve the soup as is or top with tortilla chips.

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Ingredients

10
Original recipe yields 10 servings
The ingredient list now reflects the servings specified

Directions

  • Heat oil in a large soup pot over medium heat. Place chicken in the hot oil; cook, stirring only occasionally, until brown, about 10 minutes. Sprinkle fajita seasoning over the browned chicken and stir well to coat. Add the red and green bell pepper, poblano pepper, and onion to the seasoned chicken. Stir and cook over medium heat until the vegetables are soft, about 10 minutes.

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  • Pour the fire roasted tomatoes, black beans, and chicken broth into the pot with the chicken and vegetables. Bring the soup to a boil over high heat, then reduce the heat to medium-low, and simmer uncovered for 30 minutes, stirring occasionally.

  • Season the soup with hot sauce, salt, and pepper to taste before serving.

Partner Tip

Try using a Reynolds® slow cooker liner in your slow cooker for easier cleanup.

Nutrition Facts

143 calories; 5.5 g total fat; 24 mg cholesterol; 714 mg sodium. 15.6 g carbohydrates; 12.4 g protein; Full Nutrition

Reviews (253)

Read More Reviews

Most helpful positive review

Rating: 5 stars
09/28/2009
This soup is delicious. Just enough heat to keep it tasty. Like one of the other reviewers I used a small can or green chiles and increased the broth to 26 oz. I also added a bag of frozen southwestern style corn I had on hand in the freezer. Before serving I added shredded cheese on top either mexican or mozzarella. Fantastic Read More
(165)

Most helpful critical review

Rating: 3 stars
03/07/2011
Sort of blah...I was surprised that people were as crazy about it as they were. Both my husband and I thought it was just okay. Just not a lot of flavor. Read More
(9)
356 Ratings
  • 5 star values: 266
  • 4 star values: 75
  • 3 star values: 11
  • 2 star values: 2
  • 1 star values: 2
Rating: 5 stars
09/28/2009
This soup is delicious. Just enough heat to keep it tasty. Like one of the other reviewers I used a small can or green chiles and increased the broth to 26 oz. I also added a bag of frozen southwestern style corn I had on hand in the freezer. Before serving I added shredded cheese on top either mexican or mozzarella. Fantastic Read More
(165)
Rating: 5 stars
09/28/2009
This soup is delicious. Just enough heat to keep it tasty. Like one of the other reviewers I used a small can or green chiles and increased the broth to 26 oz. I also added a bag of frozen southwestern style corn I had on hand in the freezer. Before serving I added shredded cheese on top either mexican or mozzarella. Fantastic Read More
(165)
Rating: 5 stars
05/07/2009
This was really good! I only changed a few things because of what I had on hand - I used regular diced tomatoes instead of fire roasted and a small can of diced fire roasted green chilies because I didn't have poblano peppers. I also added another half can of chicken broth because I like my soup to have lots of broth and a shake of garlic powder. Yummy thanks! Read More
(108)
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Rating: 5 stars
06/24/2009
This was very tasty! I think it's better than tortilla or fajita soup you would get at a restaurant. Like one of the other reviewers I used a small can of diced fire roasted green chilies instead of a poblano pepper. I also used red yellow and green bell peppers. I did not add hot sauce and to me it had enough spice and flavor. My fiance likes spice so he added hot sauce to just his bowl. After serving I put crushed tortilla chips on top. Delicious! Read More
(74)
Rating: 5 stars
10/19/2009
When I made the soup the first time with the original recipe I found it to be good but felt it was missing some depth and richness. The second time I made it I sauteed the chicken with a heaping teaspoon of chopped garlic I increased the fajita seasoning to one and a half packets used two cans of seasoned black beans instead of one and used a can of diced tomatoes with jalepeno peppers (drained) instead of just fire roasted tomatoes. I added a cup and a half of corn and decreased the chicken stock to one cup. Simmered for 30 minutes and found that it was a rich tasty fajita stew. Read More
(68)
Rating: 4 stars
02/02/2011
This is a wonderful soup and something I've never heard of before. I did add a can of whole kernel corn more broth and I used green chiles instead of the poblano pepper. I also added more of the fajita seasoning to the chicken. Next time I make it I think I'll shred the chicken and let that simmer with everything. Something I'll be making again thats for sure! Read More
(28)
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Rating: 5 stars
10/07/2009
Bueno! Soup is such an overlooked staple in our diets and this one more than fills the bill (and the tummy!) for a satisfying main course esp. on a cool autumn eve. Like another reviewer I sprinkle grated jack or mexican cheese(i.e. queso blanco or queso quesadilla)on top and then some crispy fried or baked corn tortilla strips... divine!!! Read More
(27)
Rating: 4 stars
10/26/2009
This is one of my most favorite fall soups to make. Now that I've made it a few times I stick the chicken the chicken fajita marinade from this site (the one that calls for beer) during the day and then cook the chicken in a homemade fajita seasoning. Three Foster Farms chicken breasts make enough meat for this soup. I usually buy them at Costco. Sometimes I'll add a can of Campbell's Healthy Choice Tomato Soup if I have it on hand to make it a little tomatoey. (Is that even a word?) This is GREAT with the Mexican Sunset Bread which is also from this site. Read More
(26)
Rating: 5 stars
10/07/2009
Easy Delicious and so filling. I add some diced avocado and a dollop of sour cream to the bowl as a garnish. Absolutely wonderful! Read More
(24)
Rating: 4 stars
02/13/2019
3.15.11... https://www.allrecipes.com/recipe/188390/easy-chicken-fajita-soup/... Wow! Who knew something so easy could be so good?! I tend to shy away from recipes that say "easy " because they are usually simple bland & not worth the tiny effort you put in making it. Exception here. Followed the recipe pretty much except I had cooked chicken already (heated & added the seasoning) peppers as listed 7 1/2oz jar italianstyle peppers (drained) 15 oz diced petite tomatoes (undrained) unseasoned black beans (mostly drained). I added leftover rice about two cups; & two ears of corn. I add any already cooked foods to soup at the end. They just need heating not cooking. For this recipe black beans rice corn tomatoes fireroasted peppers. Not much prep for a good soup; & most of us who are thinking soup really don't want to cook only eat.:) Top with shredded cheddar a dollop of sour cream & diced jalapeno. Mmmm! 2/10/13 Bag of three pepper & onion blend in the frozen foods works great! Kroger has one 12 ounces. Perfect - & a time & money-saver! Read More
(21)
Rating: 3 stars
03/07/2011
Sort of blah...I was surprised that people were as crazy about it as they were. Both my husband and I thought it was just okay. Just not a lot of flavor. Read More
(9)