Cold weather is right around the corner. You’re going to want to snuggle up with a giant bowl of this Chicken Fajita Soup! We were so in the mood for a good hearty soup the other night. Then this hearty comforting soup came to mind.
We are soup lovers in our house and soup is on our menu all year long. Yes we will eat soup when it’s hot and humid out (and the AC is on). It’s one of our favorite comfort foods and for us is always a welcome meal. We would eat soup every day!
There’s something so comforting about a bowl of soup. Add a bit of cracker and cheese and you literally don’t need anything else. This Chicken Fajita Soup really does a great job on being hearty while also being packed full of flavor. I’ve found myself making this over and over again because it’s always such a bit hit in our home.
If you’re tired of making the same old soups once the weather gets cold, it’s time to introduce this soup recipe into your meal-planning rotation. I love how easy this soup is and that it only contains a handful of ingredients.
Mexican flavored food has become a huge favorite at our house. And this soup is at the top of the list!!
Easy Chicken Soup
This Chicken Fajita Soup is really an easy and simple recipe. You can use rotisserie chicken instead of chicken breast if you like. We always have leftover rotisserie chicken in the freezer from those big chickens you get from Costco!
We Also have precooked chicken breasts in the freezer for soups and casseroles. It makes it so much easier when you need some chicken. We package in two and defrost in the fridge the night before.
You can make this even easier by prepping things ahead of time. Chop your onion and green pepper the day before and if your using chicken breast that needs to be cooked you can make that the day before also. Store it all the the fridge. The next day when your making your soup your half way there. Pull the rest of the things out of the fridge and pantry and your good to go.
We love easy meals and if you like fajitas you will like this soup. You can easily add some rice to this you you like to make it even bulkier. We sometimes pour it over a pile of tortilla chips add some topping such as jalapenos and sour cream and call that dinner. Its’s great for those nights you just want something quick. This easy soup is SO versatile!!
Low Carb Chicken Fajita Soup
This soup has the added advantage of being low carb. We try to be carful or as much as we can be with carbs during the week. This soup makes it easy. You will never know your missing anything because it is so rich and hearty.
If by chance your not watching your carbs you can add rice, corn or black beans or any kind of beans you might like to the soup to bulk it up even more. This soup is so adaptable to everything. Try it all ways.
The ingredients in this soup are so very simple. The best part is you probably have all the ingredients in your fridge and pantry already. Once you make this soup you will be making over and over! It is that good. This is what you will need. Full amounts for ingredients will be in the recipe card.
- chicken breasts
- green pepper
- cream cheese
- Rotel in a can
- chicken broth
- heavy whipping cream
- fajita mix ( you can use taco mix instead if you like)
- salt and pepper
Making Chicken Fajita Soup
- In a large pot, melt the butter over medium heat and saute green pepper, onion, and garlic until the onion is translucent.
- Mash the cream cheese into the veggies with the back of a mixing spoon until it is smooth and melted.
- Add the rotel, chicken broth, heavy whipping cream, and taco seasoning. Simmer on low uncovered for 20 minutes.
- Add chicken, cover and simmer for 10 minutes.
- Season with salt and pepper to taste.
- Top each bowl with shredded cheese, cilantro, and/or sour cream. Eat with a spoon or tortilla chips!
How to store your soup
Store any leftover soup in a sealed container in the refrigerator for up to five days. You can reheat any leftovers in the microwave or on the stove top. We never have this soup leftover for that long geez we gobble it up right away!
Can this soup be frozen?
It sure can! The soup can be frozen in a sealed freezer safe container for up to four months. Defrost in your fridge before reheating leftovers. This soup never makes it to our freezer but if it makes it to yours it will freeze fine!
What are good toppings to serve with this Chicken Fajita Soup?
Toppings are so important to a soup! What I love most about this soup is that there are so many soup toppings that you can put on it. Corn tortilla strips or chips, sour cream, bacon bits, and cheese are just a few of them. Right now we are loving those crunchy onions on our soups. Warm up with a bowl of Chicken Fajita Soup loaded with your favorite toppings.
Want a few more ideas? Of course! You can also add on scallions, cilantro, chopped onions, diced avocado or fresh jalapenos. I’m so serious when I say that you can literally add almost any topping to this delicious homemade soup!
So if your looking for an amazing and easy meal this is for you! Cook up this soup and share with your family and friends. It’s such a simple way to share food and great taste with all those that you love.
OTHER RECIPES YOU WILL LOVE:
Easy and flavorful this chicken fajita soup is a family friendly rich and hearty soup. This recipe couldn't be any easier or more delicious!
- 2 lbs. chicken breasts, cooked and shredded
- 1 onion, chopped
- 1 green pepper, chopped
- 3 tablespoons minced garlic
- 1 tablespoon of butter
- 4 oz. cream cheese, softened
- 2 (10 oz.) cans Rotel
- 2½ cups chicken broth
- 3/4 cup heavy whipping cream
- 1 packet of fajita seasoning (you can use taco seasoning if you like)
- salt and pepper to taste
- Toppings: shredded cheddar, cilantro, sour cream
In a large pot, melt the butter over medium heat and saute green pepper, onion, and garlic until the onion is translucent.
Mash the cream cheese into the veggies with the back of a mixing spoon until it is smooth and melted.
Add the Rotel, chicken broth, heavy whipping cream, and taco seasoning. Simmer on low uncovered for 20 minutes.
Add chicken, cover and simmer for 10 minutes.
Season with salt and pepper to taste.
Top each bowl with shredded cheese, cilantro, and/or sour cream. Eat with a spoon and tortilla chips!