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Best Chicken Fajita Soup Recipe for Two

Best Chicken Fajita Soup recipe for two

This savory Chicken Fajita Soup is super tasty, with chicken, green peppers, onions, and fire roasted tomatoes in a delicious seasoned broth. The flavors in this soup are insanely good! Serve the soup topped with crispy tortilla strips. You could also add jalapenos, sour cream, guacamole, or fresh avocados.

Scroll to the bottom for a full recipe card.

This dish is made in just one pan and easy to prepare. It is a small batch recipe and makes a great lunch, dinner, or impressive date night meal for two.

How to make the best Chicken Fajita Soup:

Seed and chop the green bell pepper. Peel and chop the onion.

diced onion and green peppers

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Place a medium sauce pan over medium heat. Click for a medium sauce pan.

Add the oil, chopped bell peppers, and onions. Cook and stir for 3 – 5 minutes until they begin to soften.

onions and green pepper chunks in a sauce pan

Add whole chicken breast, diced tomatoes, chicken broth, minced garlic, chili powder, salt, paprika, white sugar, onion powder, garlic powder, cayenne and ground cumin.

chicken fajita soup cooking in a sauce pan

Stir the rice and 1/2 cup of water. Bring the soup to a boil.

rice added to the chicken fajita soup

Lower the heat, and simmer for 15 minutes.

Carefully remove the whole cooked chicken breast. Allow the soup to continue simmering another 10 minutes.

Allow the chicken to cool for a few minutes, then shred with two forks.

After the second simmer, add the shredded chicken back to the soup.

shredded chicken added back into the fajita soup

Add salt and pepper to taste if needed.

Best Chicken Fajita Soup Recipe

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Yield: Serves 2

Best Chicken Fajita Soup

Best Chicken Fajita Soup

This savory Chicken Fajita Soup is super tasty, with chicken, green peppers, onions, and fire roasted tomatoes in a delicious seasoned broth. The flavors in this soup are insanely good! Serve the soup topped with crispy tortilla strips.

Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes

Ingredients

  • 4 oz boneless chicken
  • 1/4 tsp cooking oil
  • 1/2 green bell pepper
  • 1/4 onion (white, yellow, or red)
  • 1/2 cup canned fire roasted diced tomatoes
  • 2 cups chicken broth
  • 1 tsp jarred minced garlic
  • 3/4 tsp chili powder
  • 1/4 tsp ground cumin
  • 1/4 tsp paprika
  • 1/4 tsp salt
  • 1/4 tsp sugar
  • 1/4 tsp garlic powder
  • 1/4 tsp onion powder
  • 1/8 tsp cayenne pepper
  • 1/8 cup rice
  • 1/2 cup water
  • 2 oz Crispy tortilla strips for garnish

Instructions

  1. Seed and chop the green bell pepper. Peel and chop the onion.
  2. Place a medium sauce pan over medium heat. Click for a medium sauce pan.
  3. Add the oil, chopped bell peppers, and onions. Cook and stir for 3 - 5 minutes until they begin to soften.
  4. Add whole chicken breast, diced tomatoes, chicken broth, minced garlic, chili powder, salt, paprika, white sugar, onion powder, garlic powder, cayenne and ground cumin.
  5. Stir the rice and 1/2 cup of water. Bring the soup to a boil.
  6. Lower the heat, and simmer for 15 minutes.
  7. Carefully remove the whole cooked chicken breast. Allow the soup to continue simmering another 10 minutes.
  8. Allow the chicken to cool for a few minutes, then shred with two forks.
  9. After the second simmer, add the shredded chicken back to the soup. Add salt and pepper to taste if needed.

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Nutrition Information:

Yield:

2

Serving Size:

1

Amount Per Serving: Calories: 308 Total Fat: 12g Saturated Fat: 2g Trans Fat: 0g Unsaturated Fat: 8g Cholesterol: 55mg Sodium: 1459mg Carbohydrates: 31g Fiber: 4g Sugar: 5g Protein: 22g
Nutrition information is a guideline only, is calculated automatically by third party software, and absolute accuracy is not guaranteed.

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3 Comments

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