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Chicken Fajita Soup

Chicken Fajita Soup
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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 Scale

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)

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.

Find it online: https://beachgirlgrills.com/chicken-fajita-soup/