CHICKEN FAJITA SOUP ALL MADE IN ONE POT!
This Chicken Fajita Soup is packed with your favorite fajita flavors and ingredients and is SO easy, delicious and comforting! It’s loaded with juicy chicken, bell peppers, rice, black beans, tomatoes, green chilies, pepper Jack Cheese and topped with tortilla chips, avocados, sour cream, etc. This Chicken Fajita Soup also makes fabulous leftovers for lunches/dinner throughout the week! Make room for a new favorite way to devour fajitas with this Chicken Fajita Soup!
If you love everything fajitas, you love my readers favorite chicken fajitas, crockpot chicken fajitas, chicken fajita pasta, pork fajitas, shrimp fajitas, sheet pan salmon fajitas and fajita seasoning!
Chicken Fajita Soup Recipe Video
Easy Fajita Soup
One pot + Soup + Mexican food = L.O.V.E.
There are SO many reasons to love this Chicken Fajita Soup, but I will limit them to four letters:
- L is for the fiestalicious LAYERS of fajita seasonings from the cumin, chili powder, garlic, and smoked paprika swimming in the creamy enchilada sauce-like broth that will have your palate begging for more after each slurpful.
- O is for the OVERABUNDANCE of texture and flavor all whipped up entirely in ONE pot! And just when you didn’t think Chicken Fajita Soup could get any better, you pile on all the topping!
- V is for VELVETY, cheesy soup smothered with pepper jack cheese all on your table in 30 Minutes! Maybe V should also stand for VICTORY!
- E is for EAT! Everyone will LOVE this Chicken Fajita Soup and be begging for you to make it again and again!
I am so excited for your whole family to fall in love with this Chicken Fajita Soup. It tastes just like chicken fajitas with a enchilada like broth and is completely comforting, texture packed and flavorlicious!
Chicken Fajita Soup Ingredients
- chicken: as previously discussed, you can use chicken thighs or breasts. Take care you slice the chicken the same thickness so it cooks evenly.
- onion: you may substitute fresh onion with 1 teaspoon onion powder.
- garlic: you can substitute fresh garlic with 1 teaspoons garlic powder.
- bell peppers: I like a combination of red orange and yellow for more dynamic flavor but you can use any mix of your favs or what you have on hand.
- flour: you can use gluten free flour for gluten free Chicken Fajita Soup.
- chicken broth: make sure you use low sodium chicken broth so you have some wiggle room with the salt.
- cornstarch: helps thicken the soup without having to add extra butter for a thicker roux.
- seasonings: we make our own fajita seasonings with chili powder, ground cumin, smoked paprika, dried oregano, salt and pepper. If you like spicy soup, you can add some cayenne pepper too.
- black beans: rinse and drain your black beans first. You can may substitute black beans with pinto beans, kidney beans, or cannellini beans.
- crushed tomatoes: make sure you use crushed tomatoes without any added seasonings.
- diced green chilies: use only canned MILD diced green chiles or else your soup will be too hot.
- rice: use long-grained white rice otherwise the rice will take too long to cook which means your chicken and peppers will be overcooked.
- pepper Jack cheese: use freshly grated cheese so it melts seamlessly.
What chicken is best for chicken tomato rice soup?
You have a couple options when it comes to which chicken to use for this Chicken Fajita Soup:
- Chicken Thighs: I like to use chicken thighs because they are inherently juicier, richer tasting and far more tender than chicken breasts. They are also harder to overcook and stay tender for days with a more palate pleasing texture, even when reheated for leftovers.
- Chicken Breasts: You can also use chicken breasts but make sure not to overcook or they won’t be as juicy and tender.
- Rotisserie Chicken: You can also use shredded rotisserie chicken but you will lose the thinly sliced chicken fajita feel. Still, rotisserie chicken is super convenient and then you don’t have to chop any raw chicken! If you use rotisserie chicken, you will want to add it at the end of cooking, just so it can warm through.
How to Make Chicken Fajita Soup
This Mexican chicken and rice soup is so simple to make! Here are the basic steps:
- Melt butter the butter and olive oil over medium high heat in a large Dutch oven/soup pot.
- Add chicken and onions and sauté.
- Add bell peppers, garlic, flour and all seasonings/spices. Cook for 2 minutes.
- Stir in rice, black beans, green chilies, crushed tomatoes and 3 cans chicken broth. Mix cornstarch with last can chicken broth and add to soup.
- Bring to a boil, then reduce heat and simmer until rice is cooked.
- Remove from heat and stir in cheese. Add additional chicken broth/water to thin soup if desired.
- Taste and adjust to to taste by adding salt, pepper, cayenne pepper.
How to make Chicken Fajita Soup ahead of time
This creamy Mexican chicken and rice soup recipe is very simple but it does require some prep work. You can save time by:
- Trim chicken. Trim off excess fat from chicken then store chicken in an airtight container or freezer bag in the refrigerator for up to 24 hours.
- Pep aromatics. Dice onion and mince garlic then store in an separate airtight containers in the refrigerator.
- Slice veggies. Slice the bell peppers and store in an airtight container.
- Measure Spices. It doesn’t take long to measure out the spices, but you can certainly do it beforehand and store the mix in an airtight bag or container.
- Shred cheese. Prep cheese and store in an airtight container in the refrigerator.
Tomato Chicken Rice Soup Recipe Tips
- Make it less thick. I love my soup thick BUT the consistency of this Chicken Fajita Soup is totally up to you!. For a thinner soup, simply add additional chicken broth.
- Cheese. Use freshly shredded cheeses as opposed to pre-packaged cheeses so the cheese will melt seamlessly. Packaged cheeses are treated with anti-clumping chemicals which prevents the cheese from melting as well.
- Season to taste. Spice it up with hot sauce or cayenne pepper, add lime juice for tanginess, add salt to enhance the flavors.
Chicken Fajita Soup Recipe Variations
- Use rotisserie chicken. To make this recipe even easier, skip sautéing the chicken and sub in shredded rotisserie chicken instead. Add the chicken after the pepper jack cheese and warm through.
- Use different proteins. Although this is chicken fajita soup, it would also be tasty with ground turkey or ground beef.
- Make it vegetarian. Want a veggie fajita soup? Omit the chicken and add an extra can of beans.
- Make it spicy. Stir in hot sauce or cayenne pepper to amp up the heat.
- Make it cheesy. This Chicken Fajita Soup recipe only calls for one cup of cheese which adds flavor but doesn’t make it overly cheesy. Feel free to add as much cheese as your belly desires.
- Make it low carb. You can omit the rice and decrease the broth or add extra beans, or cauliflower. To add cauliflower, add about 2 ½ cups bite size cauliflower last 5 minutes of cooking.
- Add other veggies. You can keep the bell peppers and add other vegetables such as corn or swap 1-2 bell peppers for 2 cups corn.
- Swap the cheese. We love the flavor of pepper Jack cheese but you may also use Monterrey Jack or sharp cheddar – or a combination of the two. Keep in mind using a different cheese will altar the flavor profile of the soup. You may also need to add some cayenne pepper to replace some of the kick missing from not using pepper Jack cheese.
What goes with Mexican Chicken and Rice Soup?
Topping your Chicken Fajita Soup with your favorite garnishes is half of the fun and the most important part for added texture and flavor. You can create a toppings bar and let everyone pile on their favorites of:
- Sour cream: a must in my book! It adds a wonderful creaminess but most importantly, cuts through the richness of the soup. You can also use fat free sour cream or Greek yogurt.
- Tortilla strips or crushed tortilla chips: you can’t beat the CRUNCH of salty, chips or strips! You can use store bought or homemade tortilla strips (recipe below) or crushed tortilla chips.
- Cilantro: chopped cilantro adds a fresh, zesty flair.
- Lime juice: you may want to lime up your own bowl as it awakens the flavors of the entire soup. You may use bottled juice or fresh lime juice.
- Avocado: chopped or sliced avocados add a wonderful creaminess.
- Tomatoes: quartered cherry tomatoes or seeded, chopped Roma tomatoes or skip the plain tomatoes and use pico de gallo.
- Pico de gallo: a spoonful of pico de gallo adds a depth of freshness I love.
- Hot sauce: pass around the hot sauce so individuals can customize the heat.
- Sliced jalapeños: a fabulous topping for those who want to add some heat.
Now grab a bowl of southwest comfort food and fall in love with Chicken Fajita Soup! If you love fajita everything, you will also love my Salsa Verde Honey Lime Pork Fajitas, Skillet Chicken Fajitas, Sheet Pan Shrimp Fajitas, Grilled Steak Fajitas, One Pot Chicken Fajita Pasta and  Slow Cooker Chicken Fajitas, Sheet Pan Fajita Salmon with Cilantro Lime Butter, and  Fajita Chicken Wraps with Creamy Avocado Dip!
How to Store Fajita Soup
Chicken Fajita Soup tastes even better the next day! It will last in the refrigerator for up to 5 days in an airtight container.
How to reheat Mexican Chicken and Rice Soup
You can reheat Mexican chicken and rice soup on the stove, in the microwave or crockpot. In each method, you may need to add additional chicken broth or water to thin to desired consistency as it twill thicken in the refrigerator.
- Stove: reheat large batches on the stove over medium low heat, stirring occasionally – about 10 minutes.
- Microwave: transfer individual servings to a microwave-safe dish, cover with a microwave-safe lids or paper towel. Microwave for 2 minutes, stir, then continue to microwave for 30-second intervals, if needed.
- Crockpot: transfer soup to a crockpot and heat on low for 1-3 hours. The time will depend on how much soup you have remaining.
Can I Freeze Chicken Fajita Soup?
I would not recommend freezing Chicken Fajita Soup because both the rice and the bell peppers do not freeze well. Rice turns mushy after freezing and reheating. Bell peppers can be frozen when they are only blanched, or flash-boiled for a few minutes so that the crunch remains, but when they are cooked in a soup like this, they will become mushy upon reheating.
So, the best option is to consume your Chicken Fajita Soup within a few days or share it with your neighbors, they will LOVE you for it! Maybe almost as much as I love this soup.
Chicken Tomato Rice Soup Recipe FAQs
Yes! You can transform this Chicken Fajita Soup into creamy, cheesy, soup by following the same technique I use in my Taco Soup recipe. Simply soften 4 oz. cream cheese then stir it into the soup at the very end of cooking until completely melted.
More like this Chicken Fajita Soup Recipe
- White Chicken Lasagna Soup
- Lasagna Soup
- Loaded Zuppa Toscana
- Cheesy Taco Soup
- Mexican Chicken Corn Chowder
- Italian Vegetable Soup
- Tomato Basil Soup
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Chicken Tomato Rice Soup
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Ingredients
- 2 tablespoons olive oil
- 1 tablespoon butter
- 1 pound chicken thighs thinly sliced into 2-inch pieces
- 1/2 large onion, thinly sliced
- 1 red bell pepper thinly sliced then halved
- 1 orange bell pepper thinly sliced then halved
- 1 yellow bell pepper thinly sliced then halved
- 4 cloves garlic minced
- 2 tablespoons flour
- 2 teaspoons chicken bouillon powder
- 1 tsp EACH salt, chili pwdr, ground cumin
- 1/2 tsp EACH smoked paprika, pepper, dried oregano
- 3/4 cup long-grain white rice, uncooked (I recommend basmati)
- 1 15 oz. can black beans rinsed and drained
- 1 4 oz. can mild diced green chilies
- 1 14 oz. can crushed tomatoes
- 4 14.5 oz. cans low sodium chicken broth
- 2 tablespoons cornstarch
- 1 cup freshly grated Pepper Jack cheese or more to taste
Garnish
- Tortilla chips/strips
- fresh cilantro
- sour cream
- Avocados
- Tomatoes
- lime juice
- Hot sauce to taste
Instructions
- Melt butter in olive oil over medium high heat in a large Dutch oven/soup pot. Add chicken and onions and sauté for 3 minutes.
- Add bell peppers, garlic, flour and all seasonings/spices. Cook, stirring constantly, for 2 minutes.
- Stir in rice, black beans, green chilies, crushed tomatoes and 3 cans chicken broth. Mix cornstarch with last can chicken broth and add to soup. Bring to boil then reduce heat and simmer on medium low, stirring occasionally, for 8-12 minutes or until rice is cooked.*Note: Cooking time may vary depending on how long it takes to bring your soup to a boil so I suggest checking the rice occasionally until done.
- Remove from heat and stir in cheese. Add additional chicken broth/water to thin soup if desired. Garnish individual servings with desired toppings.
Video
Notes
How to Store and Reheat
- Storage: Chicken Fajita Soup tastes even better the next day! It will last in the refrigerator for up to 5 days in an airtight container.Â
- Stove: Reheat large batches on the stove over medium low heat, stirring occasionally – about 10 minutes.
- Microwave:Â Transfer individual servings to a microwave-safe dish, cover with a microwave-safe lids or paper towel. Â Microwave for 2 minutes, stir, then continue to microwave for 30-second intervals, if needed.
- Crockpot: Transfer soup to a crockpot and heat on low for 1-3 hours. The time will depend on how much soup you have remaining.
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Leave a Review, I Always Love Hearing From You!
Dorothy Dunton says
Hi Jen! This is one bowl comfort food! I love all the flavors and textures here! I read somewhere recently that drooling is “your mouth crying” because the food is not in your mouth! That makes sense! Have a great weekend! 🙂
Jen says
bahahaha! I LOVE that! I will never look at drooling the same, I might have to use that sometime 🙂 I think my mouth must be sad a lot! 🙂 Thanks Dorothy, have a wonderful weekend!
Kay says
My husband, sons and daughter-in-laws loved this, saying it tasted like eating Chipotle in a soup. I did add an extra can of chicken broth at the end as suggested and it was still very thick and stew-like. My only change was to not add the pepper jack cheese to the pot but instead use it as one of the garnishes. Outstanding recipe.
Jen says
Hi Kay! I am so happy you all enjoyed this soup and I love the description of “eating chipotle in a soup” – I might have to use that sometime! Thanks!
Laura says
Ok, so I FINALLY had a chance to make this tonight and I have to say, this is one of the BEST dinner recipes I have made in a long time!! We absolutely loved it!! Going on the rotation for sure. We always love everything from your site. You are so talented. Thank you again for another amazing recipe!
Jen says
Wahoo! Thank you for such an awesome compliment! I am thrilled you loved it so much and that you are enjoying other recipes from my site as well – that means so much to me! xo
Lauren says
This is my new favorite soup ever! It is way better than any other Mexican/tortilla soup I have ever made. I love the added texture with the peppers and rice and the flavor is incredible! Everyone should make this soup!
Jen says
Thank you so much for the awesome compliment Lauren! I am so happy you found a new favorite soup in this recipe and thank you for the recommendation!
Layne says
I made this for dinner last night and I’m (not so) patiently waiting for lunch so I can eat it again. Loved all the different layers of flavors!
Jen says
yay! so happy you loved this soup enough to look forward to leftovers 🙂 I love that you are trying so many of my recipes – so fun, thank you! xo
Therese says
HI Jen! Excited to try this! was wondering if this could be done in a Crockpot? If so, How would I do it and how long to cook? I’ve tried several more of your amazing recipes. Everything has been a big hit with my family! Your recipes never disappoint !
Jen says
Hi Therese, so happy to hear your family has been enjoying my recipes! This should definitely work in the crockpot. You can add everything into the crockpot at the same time except for the bell peppers. I would cook the soup until your chicken is just tender enough to shred – about 3-4 hours on high/ 6-7 on low, then shred chicken, add back to crockpot then add bell peppers on top of all the soup contents and continue to cook for 45 -60 minutes or until bell peppers are desired crisp tenderness. Hope this helps!
Liisa says
This was wonderful! So easy and delicious — a whole meal in itself. Can’t wait to make it again! We added avocado and chips, because we always add avocado and chips, and I feel it is restaurant quality. Thank you so much! See you in town 🙂
Jen says
Hi Lisa, I am so happy you found this soup both easy and delicious – win win! And LOVE the addition of avocado and chips – I am sure they add a whole new level of deliciousness!
Emily says
Looking forward to trying this recipe when the weather cools down! How do you think it would hold up as a freezer meal?
Jen says
Hi Emily! Bell peppers usually don’t freeze well and will become mushy so you could make it with everything but the peppers and freeze it then add them in fresh. Hope that helps!
Jackie Mitchell says
On the day I discovered your blog and saw this recipe we had some unexpected company for dinner. I had all the ingredients for this awesome-sounding soup so I whipped it up, along with a salad and some cornbread. It was such a hit! I was glad I hadn’t had any notice because it was the perfect almost-fall supper and my impromptu guests were asking for it two days later! Thanks for all the great recipes! I’m a big fan!
Jen says
Hi Jackie, welcome to Carlsbad Cravings! What a great recipe success story – love it – thanks for sharing! I am so happy you had all the ingredients on hand and that it was a hit – phew! That can be so stressful when impromptu guests come 🙂 Thank you for trying my recipes!
Sarah says
Hi! I’m making this for dinner tonight and I’m counting down the minutes. One question only because I’m a freak when it comes to making sure my chicken is cooked thoroughly (one bad experience can ruin it). Did you cook the chicken breats first, sauté them whole, or cut up in chunks? Thanks!!
Jen says
Hi Sarah! I sauteed my thinly sliced chicken in step 1 for 3 minutes. Because the chicken is so thinly sliced it will be mostly cooked through after 3 minutes and will definitely be cooked through after you saute it with your peppers and simmer it in the soup. Hope that helps, enjoy!
LindaJ says
I made this soup for a family get together, and everyone loved it. Thanks for the recipe!
Jen says
You are so welcome Linda! I am so happy it was such a hit!! Thank you for taking the time to comment!
Melanie Stone says
This looks delicious. I’ll be making it soon! Do you know how big the servings are? 1 cup. 2 cups
Jen says
I would say closer to 2 cup servings. Enjoy!
Tam says
Hi. I am new to your site and came across this recipe and thought WOW. I love it. This soup looks absolutely amazing and I will be trying my hand at it next week.
May I ask, if I can use Brown rice instead of White? Would the taste be similar at least? Please help. Thanks soooo much
Jen says
Hi Tam, welcome to my site, I hope you find lots of new recipes to love here! If you want to use brown rice, I would stir in cooked brown rice at the end and not cook it with the soup because it takes SO much longer to cook than white rice. Hope this helps, enjoy!
Nicole says
I’ve been sick and craving soup – husband under the weather too. I whipped up this soup and served it with cornbread. Perfect! Even my hard to please kids (11,13,18,20) agreed it was delicious and they do not like soup. Thanks!
Jen says
I am so sorry you both have been sick – no fun! but I am so happy everyone loved this soup – even picky, non soup eaters – yes! I bet it feels good to have a dinner everyone loves! Thanks so much Nicole and I hope you both feel better soon!
Hilde says
Made this soup today! But don’t have the green chilies in a can here in the Netherlands so I used a green bellpeper.
Loved it!!
Jen says
Hi Hilde all the way from the Netherlands! I am thrilled you were able to make this soup and that the green pepper swap worked for you! Thank you for making my recipes and commenting!
Ashley says
Hi there!
This sounds delicious! I’m wondering how the cooking time would be altered with brown rice?
Look forward to making this.
Jen says
Hi Ashley, I would cook the brown rice separately if you want to use it because I fear everything else would be overcooked by the time it is ready. Hope this helps!
Christine Tituts says
This was absolutely delicious! Everyone loved it, including the kids, which surprised me because too much color in their food usually scares them off. I pre-chopped everything earlier in the day so dinner came together quick when it was time to cook. The recipe calls for everything to be thinly sliced, but for me, in soups, I like things to be bite sized, so I diced the onion and garlic, and I cut the chicken and bell peppers into chunks. Speaking of garlic, the ingredients list seems to be missing garlic, but it’s in the directions. I used 4 small cloves and that worked out great. Absolutely LOVE this soup.
Jen says
Hi Christine, I am thrilled everyone loved this soup! And what a great idea to prep everything beforehand so it can come together super quickly! and thanks for the input on chopping instead of slicing – that sounds delicious too! Thank you so much for taking the time to comment!
Stacy says
OMG!! This was AMAZING!! The next day was even better because the rice absorbed most of the liquid and it was more of a stew!! Thank you for sharing.
Jen says
You are so welcome Stacy, I am thrilled it was such a hit! Thank you!!!
Patricia says
I made this and now I can’t stop thinking about it. I crave it. I am about to make my second pot and am really excited to have this on-hand for a healthy, hearty meal. Thank you for the recipe and Happy New year 2017!
Jen says
YES! I am so happy this is so crave-worthy Patricia! Thank you so much! I wish you the happiest New Year!
Becca says
This soup is delish! I’m always watching calories, so simmered the peppers and onions in the seasoned chicken broth. Then added baked chicken that I’d chunked/shredded and left over wild rice, along with the black beans, green chilis and I used fire roasted tomatoes. No butter, EVOO, flour or cornstarch. I served it with grated pepper jack cheese and some tortilla chips. I’m sure your method of preparation is awesome, but this was a few less calories and it was scrumptious!
Jen says
Hi Becca, I am so happy you loved this soup, thank you! Your method sounds wonderful – I’m so glad you were able to eliminate extra calories and it still tasted great!
Antoinette says
I’m new to your site and just started printing, pinning and actually making your recipes. This was my first and it did NOT disappoint! My husband would not stop commenting “You’ve outdone yourself, babe. You’ve outdone yourself.” Lol. Thank you soooo much! I can’t wait to try out so many more!
Jen says
Welcome to my site! I am so happy you are finding many recipes to try and thrilled your first was such a winner! Your husband’s response is so cute! hopefully he’ll feel the same about others you make from here as well 🙂 Thank you for taking the time to comment, I look forward to hearing what you try next!
Jenn says
This is SO good! I did 2 lbs of chicken and was generous with the spices/broth…it was amazing! I didn’t even add the cheese because it was so thick and flavorful as it. Thanks!
Jen says
You’re so welcome Jenn, I’m so happy you loved it!
Christy says
We just made this this week and it was FANTASTIC!! Will definitely be making it again!
Jen says
Thank you so much Christy, I’m thrilled you loved it!
Danyka says
Hey! Im making the soup at this moment and I’m thrown off by the flour and corn starch. Do I use both??
Jen says
Yes 🙂
Danielle says
Found this recipe on Pinterest. Needed a quick meal for our busiest night of the week. This recipe did not disappoint!!! Super simple. Quick and full of Flavaaa! Everyone loved it. So so GOOD Can not wait to go through more of your recipes. I’ve shared on FB, Insta and Twitter Thank you for a new soup recipe to add to our rotation. Now back for seconds!
Jen says
What an awesome comment Danielle, thank you so much! I am so happy you stumbled upon my site through Pinterest and loved this recipe! I hope you have fun exploring and cooking and hopefully finding many new favorites!
Melissa says
I have made many of your recipes and love them all! This one in particular is one of our family favorites!
Jen says
I love hearing you are enjoying my recipes, thank you Melissa! I am thrilled you love this one so much – you have great taste :)!
Jessica says
Does anyone have experience making this in an Instant Pot? Just wondering what function and time I would need to do. I just got an Instant Pot and am eager to try everything in it, ha ha. Thanks!
Salina says
Thank you for posting. This soup looks amazing. Can’t wait to make it.
Jen says
You are so welcome! I hope you love it as much as us!
Natalie says
I’ve made your lasagna soup and white chicken lasagna soup countless times and this one is just as delicious! I can’t wait to try all of your soup recipes. Thanks for the cooking inspiration for an American living abroad 🙂
Jen says
You are so welcome Natalie! I’m so happy you’ve found my website and are enjoying my soups! I love soups so much, I am excited for you to try them all too!
Courtney says
This is my go-to recipe for crowds and when I need to impress someone…it is SO delicious!! I have to make some tweaks for food allergies and was just wondering if you have any suggestions on how to replace the chicken bouillon. I don’t want to use more broth but also don’t want to lose the flavor. Any ideas?
Jen says
Hi Courtney, I’m thrilled this is your go-to soup to impress! I would swap the bouillon with 2 teaspoons soy sauce, 1/4 teaspoon onion powder and 1/4 teaspoon dried parsley. It won’t be exactly the same but still flavorful 🙂
Susan says
Hi Jen! I made the one pot chicken fajita soup for our family Christmas & WOW, was it a huge hit! Lol, my hubby who is very “eye appeal” driven, didn’t try it, but after everyone’s oohs & ahha, he was an instant convert!! I actually doubled it & it turned out beautiful! Served with all the trimmings: guac, sour cream, salsa, chips. Easy, different, & awesome Christmas meal for a crowd!
Thank you! A very blessed New Year to you!!
Jen says
What a fun idea for Christmas! I’m so pleased (and relieved) it was a hit with the entire family – including the husband – eventually :)! Wishing you a very blessed 2019 as well!
Debra says
This soup is excellent. I love the thickness and flavor! So good.
Jen says
Thank you so much Debra!
Marcie says
Could you make this in a slow cooker and also would you be able to freeze any leftovers?
Jen says
Hi Marcie, I’m sure you could make it in the slow cooker. As far as freezing, white rice tends to get mushy so I would use wild rice or brown rice. If that is the case, you will want to cook thee rice separately (unless using the crockpot) as both types take longer to cook.
Melissa says
This is one of my family’s favorite recipes! I like to make your crockpot mexican chicken and use the leftovers to make this the next day.
Jen says
I love hearing this Chicken Fajita Soup is one of your family’s favorite recipes! What a brilliant idea to use the leftover Crockpot Mexican Chicken – I’m sure that takes it over the top!
Elizabeth says
Made this for the first time today while watching football. My sister and my 14 year-old niece stopped by right as I finished making it and they tried some. This was a big hit! My sister asked for the recipe and my niece asked for a bowl of soup to go. I made it without the flour and cornstarch and it was wonderful. Will be on rotation in our house for sure!
Jen says
Sorry for the delay Elizabeth as I’ve been in Italy for weeks and playing catch up, but thank you so much for taking the time to comment! I’m honored/thrilled this Chicken Fajita Soup was such a hit -and sounds like perfect timing on your part! A bowl to go is the ultimate compliment!
daisy parker says
waoww so looks yummy recipes 🙂
Jen says
Thanks so much! I hope you can try the soon!
Irina says
Hi there, thank you for the recipe, it looks very delicious would you mind me asking the brand for the white pot you’re using or where to buy one?
Thank dear, so much 🙂
Jen says
Hi Irina, I actually got super lucky and found the pot (this one is Cuisinart) at TJ Max. I know Le Creuset has similar pots as well but more $$.
Tamara says
Jen, you haven’t let me down yet! I used hot chili peppers instead of mild, and a salsa style fire roasted tomatoes, but those were the only differences. The flavor of this dish is insane. Thank you for sharing these pieces of happiness with us!
Jen says
Thank you so much Tamara for your kind comment and for making my recipes! I’m honored this Chicken Fajitas Soup was another winner!
Heather says
I made this last night and my husband and I really liked it. It was tasty! Thanks for all of your great recipes!!
Jen says
You’re so welcome Heather! I’m so happy you’re enjoying them!
Masooma Z says
Made this and my entire family, including picky kids, devoured it. Thank you for another wonderful recipe!
Jen says
I’m so happy to hear that, thank you so much Masooma!
Kris says
I used the majority of this recipe but used ground beef (cooked with onion and drained separately) instead of chicken, didn’t have crushed tomato so I just used a can of rotel , and omitted the flour and cornstarch and it turned out fantastic! I also added some lime juice and left out the butter at the start. Couldn’t be happier with the quick hearty meal it produced!
Jen says
What a great idea to make a ground beef version Kris, it sounds amazing! I’m definitely going to have to try that! Thanks for sharing!
Rose says
Have you had any luck freezing this yummy soup? I’ve made it several times and I’m considering freezing it to save for an easy meal when I’m recovering from surgery. Thanks!
Jen says
Hi Rose, I have never attempted to freeze this soup but I’m guessing the bell peppers would not freeze well. If you end up trying it please let me know how it goes. God bless for a speedy recovery!
Natalia says
Jen, I have a question.I am going to prepare this soup next week. Can I use rotisserie chicken and add it after I cook the onions? I can’t wait to prepare this soup.
Jen says
Absolutely, great shortcut! I would add it the last 5 minute or so of cooking just to warm through.
Natalia says
Thank you!!!
Natalia says
I had to return here to leave a comment. I prepared this soup tonight and it is delicious. CAN’T wait to eat dinner. Thank you so much.
Jen says
You’re so welcome Natalia, I love hearing how much you loved it!
Beth Noel says
I love this recipe. I am just wondering the calories in it and how much you are allowed.
Jen says
Hi Beth! I am so glad you loved it! This website has information that could be helpful. https://www.webmd.com/diet/healthtool-food-calorie-counter
Monica says
The soup is really good.. I made it as the recipe calls for it but I think next time I will use shredded chicken breast instead. I topped mine with avocado, lime, and cholula hot sauce. Really good pairing
Jen says
Thanks Monica, I’m so pleased you enjoyed it!
Amber Johnson says
I’ve made this recipe twice and love it so much!! It’s so full of flavor. Absolutely delicious!
Jen says
Thanks so much Amber, I love hearing that!
Charith Varga says
I’ve made this soup many times and it never fails to impress! I’ve shared with family and friends and always hear that it was the best when they made it. This is definitely a keeper recipe in a world of so many recipes!
Jen says
Thank you so much for the rave review Charith, I’m honored this is beloved by so many thanks to you!
Mary says
I just found your site. Everything looks so good. You break it down so well. We especially like Mexican food. Would you share which enchilada sausage you used? I have not found one that tastes good.
Thank you
Mary
Jen says
Welcome to my site Mary, it sounds like we are foodie kindred spirits in the Mexican food department! Rosarita and Trader Joes Enchilada Sauce are better than most, although I usually use my own homemade enchilada sauce and stock it in the freezer: https://carlsbadcravings.com/enchilada-sauce/
Mary says
Can I use left over rice that’s already cooked??
Jen says
Hi Mary! Yes, just add it in at the end before stirring in the cheese! Hope you enjoy!
Jackie says
Delicious!!! The entire family loved it! Froze the little bit we had left and looking forward to adding to our rotation!
Jen says
Thank you! I’m so glad it’s a keeper!
DeAdrian Gray says
How much thinner would it be if you left out the flour to make it gluten free?
Jen says
To make it gluten free, you can swap the flour for half the amount of cornstarch, enjoy!
Amanda says
What are the measurements for the ingredients?
Jen says
The recipe card is at the bottom of the post with measurements. You can scroll down or use the “jump to recipe” button at the top of the post. Hold it down and it will skip directly to the recipe. Enjoy!