Chicken Fajita Soup

Bold flavors, hearty and tender shreds of juicy chicken, and that irresistible kiss of smoke make this Chicken Fajita Soup an instant classic. Combining freshly charred vegetables and grilled chicken with vibrant spices, this packs all the flavors of the beloved Tex-Mex dish into a bowl.

Is there anything more magical than a sizzling skillet of aromatic fajitas passing by? This grilled chicken soup recipe has sweet bursts of charred corn, smoky and earthy grilled peppers, and tons of juicy grilled chicken that celebrates the flavors of fajitas while offering up the total comfort of a warm bowl of chicken soup. Just like Cowboy Caviar Pasta Salad, this is the ultimate mashup.

Why You’ll Love This Recipe

• Easy Process – There’s nothing complicated about any part of this Tex-Mex chicken soup. The chicken and vegetables grill up quickly and the soup itself comes together with minimal effort. The most labor-intensive part is simply chopping your veggies.
• Make Ahead – Looking for a dish to meal prep with? This chicken fajita soup is it. You not only can grill the chicken and vegetables in advance but the soup can be made in advance and reheated throughout the week. In addition, it also freezes well.
• Customizable – Have fun switching up the vegetables and toppings for this soup and make it totally your own. You can also use leftover chicken, poached chicken, or even a rotisserie chicken for this recipe if you’re short on time. Make sure to check out the variations for additional ideas.

Ingredients

• Chicken – I used bone-in chicken breasts for this recipe but you can also use chicken thighs. Boneless chicken also works and will grill up a little faster. Use what you like and what you have on hand.
• Spices – Chili powder, cumin, Mexican oregano, smoked paprika, garlic powder, cinnamon, and salt make up the fajita spice blend for the chicken. Some of those flavors like chili powder, cumin, and Mexican oregano are echoed in the soup as well. And don’t forget the bay leaves! Not only do that add an herbal depth of flavor but if you find one in your bowl it’ll bring you luck…supposedly.
• Vegetables – Bell peppers and a poblano pepper are charred on the grill for that smoky element. Onions, carrots, celery, and garlic give the soup texture and layers of flavor. A fresh jalapeno delivers that sassy kick.
• Flavor Enhancers – Fire roasted tomatoes add both sweetness and smokiness. Black beans add texture and make this soup extra hearty. Lime juice and cilantro add brightness and freshness.

How to Make Chicken Fajita Soup

• Grill the chicken and char the vegetables. Mix together the spice blend for the chicken and season the chicken on all sides. Prepare your grill for two zone cooking, banking your charcoal to one side of the grill. Sprinkle on a few wood chips if desired. Place the chicken on the indirect side and close the lid. Allow the chicken to grill undisturbed for 12-15 minutes, depending upon the thickness of the chicken. Bone in will take longer. Then flip your chicken and allow it to grill for another 12-15 minutes, or until the chicken hits 160 degrees. In the last 5-10 minutes of grilling place your vegetables over direct heat. Turn them frequently until all sides are charred. Remove from the grill along with the chicken and allow everything to cool enough to handle.
• Shred the chicken and chop the vegetables. Remove the skin and bone from the chicken if applicable. Shred the chicken and place it in an airtight container. Keep it refrigerated until ready to use. Gently brush off the charred skin from the pepper. Remove their seeds and dice them. Remove the corn kernels from the cob.

• Sauté the mirepoix. Heat a Dutch oven over medium heat with the olive oil. Add the onions, carrots, celery, and jalapeno. Cook for 3-5 minutes until aromatic and slightly tender. Add the garlic and cook for 60 seconds.
• Toast the spices. Add the chili powder, cumin, Mexican oregano, and salt. Let cook for 60 seconds.
• Bring the soup to a simmer. Add the roasted peppers, fore roasted tomatoes, broth, and bay leaves into the pot and give it a good stir. Bring the soup to a simmer and cover it. Allow it to cook until the vegetables are tender, about 30 minutes.

• Add the black beans, chicken, and corn. Once the vegetables are tender stir in the shredded chicken, charred corn, and black beans. Let them heat through, about 15 minutes.
• Stir in the cilantro and lime juice. Taste and adjust for seasoning. Serve the soup up with your favorite toppings.

Variations

• Replace the grilled chicken with poached chicken, roast chicken, or even shredded rotisserie chicken.
• For even more of a smoky flavor add one or two diced chipotles in adobo.
• Leftover turkey can also be used for this recipe.
• Add other vegetables such as zucchini, frozen peas, green beans, or diced potatoes.
• Use pinto beans instead of black beans.
• If corn isn’t in season you can use frozen or canned corn for this recipe. You’ll need about 1 1/2 cups.
• Make this chicken fajita soup recipe vegetarian by using vegetable broth and replacing the chicken with an additional can of drained black beans.
• Add cooked rice to the soup to make it extra hearty.
• Use your favorite combination of peppers for this grilled chicken soup. Red, yellow, and orange bell peppers will add a little sweetness while green bell peppers will add more of a bitter note. Want it extra spicy add a diced serrano instead of the jalapeno.
• Instead of using the homemade rub for the chicken use your favorite fajita or taco seasoning.
• No grill or short on time? No problem. You can easily sauté the peppers and corn instead of grilling it. Add the peppers at the beginning along with the onions, carrots, and celery. If using fresh corn add it at this point as well. If using canned or frozen corn add it at the same time as the black beans and chicken.

Storage

• The grilled chicken and charred vegetables can be cooked 3-4 days in advance. Keep them stored separately in an airtight container in the refrigerator.
• The soup will last 5-7 days in the refrigerator. Let it cool before transferring it to an airtight container.
• The soup can also be frozen. Allow it to cool completely before transferring it to freezer safe bags. It will last up to three months in the freezer. You can either allow it to gently defrost overnight in the refrigerator or cook it directly from frozen on the stover over medium heat.

Topping Ideas

• Queso fresco or cotija
• Avocado
• Fresh or pickled jalapenos
• Fried or baked tortilla strips
• Crumbled tortilla chips
• Shredded cheese
• Cilantro
• Pico de gallo
• Lime wedges
• Sour cream

Tips From the Beach

• Bone-in chicken will give you the most flavor and also moisture. You can remove the skin prior to grilling, or leave it on. Just make sure to season underneath the skin.
• While grilling the chicken will add that additional layer of flavor, it’s not necessary. Feel free to use any cooked chicken for this recipe. You may want to add smoked paprika, chipotle powder, or diced chipotle in adobo for that layer of smokiness depending on your preferred spice level.
• If you like a brothier soup add an additional 2-4 cups of chicken broth. You may need to add a little additional seasoning.
• This recipe calls for chili powder which will have additional ingredients in it like paprika, cumin, oregano, and salt. Depending on your chili powder blend you may need to add a little additional salt.
• Make sure that you’re using fresh, high-quality spices. I love Spice and Tea Exchange.
• Don’t brush off all of the charred skin from the peppers. It adds incredible flavor.

Looking for more soup inspiration? Make sure to check out Italian Sausage and Vegetable Soup.

Frequently Asked Questions

Chicken Fajita Soup

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Bold flavors, hearty and tender shreds of juicy chicken, and that irresistible kiss of smoke make this Chicken Fajita Soup an instant classic.

• Author: Nicole Stover
• Prep Time: 15
• Grilled Chicken: 45
• Cook Time: 45
• Total Time: 1 hour 45 minutes
• Yield: 6-8 1x
• Category: Soup
• Method: Simmering
• Cuisine: American

Ingredients

Units USM Scale 1x2x3x

Chicken Fajita Soup

• 2 cups shredded chicken
• 2 bell peppers
• 1 poblano
• 2–3 cobs of corn (or 1 1/2 cups frozen or a can of drained corn)
• 1 tablespoon olive oil
• 1 sweet onion, diced
• 2 celery stalks sliced
• 2 carrots, peeled and sliced
• 1 jalapeno, diced, remove seeds for less heat if desired
• 4 garlic cloves, minced
• 2 teaspoons chili powder
• 1 teaspoon cumin
• 1 teaspoon Mexican oregano
• 1/2 teaspoon kosher salt
• 2 bay leaves
• 14.5 ounces fire roasted diced tomatoes or fire roasted diced tomatoes with green chilis
• 8–10 cups homemade chicken stock or good quality chicken broth
• 15 ounces black beans drained and rinsed
• 1/3 cup cilantro chopped
• Juice of half a lime

Grilled Chicken

• 1 1/2–2 pounds chicken breast, bone in recommended
• 1 tablespoon chili powder
• 1 teaspoon kosher salt
• 1 teaspoon smoked paprika
• 1 teaspoon Mexican oregano
• 1 teaspoon cumin
• 1 teaspoon garlic powder
• 1/2 teaspoon cinnamon
• 1/2 teaspoon chipotle powder (optional)

Cook Mode Prevent your screen from going dark!

Instructions

Chicken Fajita Soup

1. Prepare your grill for two zone cooking. If using a charcoal grill bank the charcoal to one side, leaving a hot zone and cooler zone. If using a gas grill heat it to between 400-450 degrees, not lighting all of the burners.
2. Mix together the spices for the chicken. Evenly sprinkle it over all sides of the chicken. If the chicken is skin on make sure to get it underneat the skin.
3. Place the chicken on the cooler side of the grill and close the lid. Allow it to grill for 12-15 minutes undisturbed, depending on the thickness of the chicken.
4. Flip the chicken and allow it to grill for another 12-15 minutes, or until it reaches an internal temperature of 160 degrees. Remove from the grill and let cool completely. 
5. In the last 5-10 minutes of cooking the chicken add the bell peppers, poblano pepper, and corn to the grill on the direct heat side. Rotate the vegetables every couple of minutes or so until all sides are charred.
6. Remove the bone and skin from the chicken if applicable. Shred the chicken.
7. Gently brush off the charred skin from the vegetables. Remove the seeds and dice them.
8. Remove the kernels of corn from the cob.
9. Heat a Dutch oven over medium heat and add the olive oil. Add the onions, celery, carrots, and jalapeno. Let sauté for 3-5 minutes until just becoming tender.
10. Add the garlic and cook for 60 seconds.
11. Add the chili powder, salt, cumin, and Mexican oregano and stir for 60 seconds.
12. Add the roasted peppers, fire roasted tomatoes, bay leaves, and broth and stir to combine. Let come to a simmer and then cover the pot. Allow it to cook until the vegetables are tender, about 30 minutes.
13. Add the shredded chicken, corn, and black beans into the pot and stir. Let heat through, about 15 minutes.
14. Stir in the cilantro and lime juice. Taste for seasoning.
15. Serve with your favorite toppings such as cilantro, pico de gallo, avocado, and lime wedges. 

Notes

1. You can use any type of already cooked chicken or even turkey for this recipe.
2. If using chicken that hasn’t been grilled you may want to add a 1/2-1 teaspoon of smoked paprika or chipotle powder, or a diced chipotle in adobo or two for that layer of smoky flavor.
3. Feel free to replace the fresh corn with canned or frozen corn.
4. Make this dish vegetarian. Leave out the chicken and add an additional can of drained black beans and replace the chicken broth with vegetable broth. 
5. Feel free to use chicken thighs instead of chicken breast for this recipe.
6. Instead of making a spice blend for the chicken use your favorite fajita or taco blend.