Chicken Fajita Soup – A creamy soup with all the flavor and fixings you love in a classic fajita! Ready to eat in just 30 minutes!
More snow. It’s been snowing allll day long. I went to the grocery store this morning in my little two-wheel drive car but other than that, I’ve been snug inside the house, cooking and working and cleaning and cooking and working and cooking some more. And I’ve seen pictures of the ice storms blowing through the Midwest United States lately, so I kind of feel sheepish complaining about our regular old snow storm.
Are you getting sick of my soup recipes yet? I’ve said it before but when it’s cold, all I want is soup. Every kind of soup you can think of. I’ve already made two soups this week and it’s only Thursday. That means there’s time for at least one more before the weekend is though. I have a bad habit of letting things pass me by and being so absorbed in my daily to-do lists that I end up missing things I love. Well, I love soup season. And this year I’m not missing soup season. I think I’ve made…10? 11? soups so far. And the season isn’t over yet. It’s not over until the lawn mowing starts. But even then there can be a little fudging.
The first time I ever remember having a fajita, was on a blind date. A really terrible, horribly awkward, get me out of here now blind date. First of all, you should never go on a first date to a movie. How on earth do you get to know someone in a movie? Unless you wanna be rude and talk through the whole thing. And movie dates are for cuddling. I don’t cuddle on a first date. Well I don’t have first dates anymore, but when I did, I refused to cuddle on a first date. There was definitely some cuddle-type moves being made by my really awkward partner on this blind first date. The only good thing I remember about that night was the fajitas.
So this fajita-inspired soup? It’s really really good. I love how creamy it is. The cream cheese in it pairs so well with the peppers and veggies and fajita spices, and just balances out the whole delicious experience. When it’s stormy and snowy and I don’t want to leave the house, comfort food is always on the menu and this soup lets me get my Mexican comfort food cravings satisfied, soup-style. This Chicken Fajita Soup is so easy to customize too! Don’t love corn? Leave it out. In the mood for something crunchy? Throw some tortilla chips on top. Dying for something with a little kick?? Add some jalapeños! See? You need this soup. It was made for you.
- 3 boneless skinless chicken breasts, pounded to 1 inch thickness and chopped into 1.5 inch pieces + salt and pepper to taste
- 2 teaspoons oil
- 1-2 tablespoons taco seasoning
- 1½ cups bell peppers (I used a combination of red and green)
- 4 cups chicken broth
- 8 ounces cream cheese, softened and cut into cubes
- ¼ cup cold water + 3 tablespoons corn starch
- 1 cup canned or frozen corn
- 2 cans black beans
- 2 roma tomatoes, diced or chopped
- 1 cup shredded cheese (cheddar, colby jack, monterey jack, or Mexican blend)
- 2 teaspoons cumin
- 1½ teaspoons onion salt
- ½ teaspoon garlic salt
- 1 teaspoon garlic powder
- 1 teaspoon chili powder (or to taste)
- 1 teaspoon paprika
- 1 teaspoon salt
- optional: 1 medium avocado sliced, cilantro, additional tomatoes, fresh limes, other desired toppings
- Season chopped chicken with salt and pepper, to taste. Add oil to a large pan or nonstick skillet. Add chicken pieces, and cook over medium heat, stirring though out, until chicken is cooked through, add peppers and sprinkle peppers and chicken with taco seasoning. Cook 1-2 minutes longer, stirring throughout. Set chicken and peppers aside.
- Add chicken broth and cream cheese to a large soup pot and bring to a boil, stirring constantly until mixture is smooth. In a small bowl whisk together cold water and corn starch until corn starch is dissolved. Pour into boiling soup mixture. Stir while mixture thickens. Reduce heat. Add corn, black beans, and tomatoes. Stir in cheese until melted. Add cumin, onion salt, garlic salt, garlic powder, chili powder, paprika, and salt. Simmer 5-10 minutes. Serve hot and top with sliced avocados, cilantro, additional tomatoes or cheese, or other toppings as desired.