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+ servings

Chicken Fajita and Rice Soup

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. Make room for a new favorite way to devour fajitas with this Chicken Fajita Soup!
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 6 servings


  • 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


  • Tortilla chips/strips
  • fresh cilantro
  • sour cream
  • Avocados
  • Tomatoes
  • lime juice
  • Hot sauce to taste


  • 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.



*Don't miss the How To Make Chicken Fajita Soup  Video in the post!
*This is a hearty soup with a thicker enchilada sauce like broth. If you prefer a thinner broth then you can leave out the flour and cornstarch. **The Pepper Jack Cheese can be left out of the soup if preferred and used as a garnish instead.

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. 
  • 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.