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Creamy Chicken Fajita Soup Recipe for Cozy Nights

Creamy Chicken Fajita Soup

A rich and comforting one-pot soup filled with chicken, peppers, tomatoes, black beans, corn, and fajita seasoning. Cream cheese and heavy cream create a smooth finish, while lime juice adds a fresh final note.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Ingredients Method Notes

Ingredients
  

Soup Ingredients
  • 2 tablespoons Olive oil
  • 1 pound Boneless, skinless chicken breasts, cut into 1/2-inch pieces
  • 1 small onion, about 1 cup Small yellow onion, diced
  • 1 pepper Red bell pepper, diced
  • 1 pepper Green bell pepper, diced
  • 3 cloves Garlic, minced
  • 2 tablespoons, or 1 standard 1-ounce packet Fajita seasoning
  • 1 14.5-ounce can Diced tomatoes, preferably with green chiles
  • 4 cups Low-sodium chicken broth
  • 1 15-ounce can Black beans, drained and rinsed
  • 1 cup Corn kernels, frozen or canned and drained
Creamy Finish
  • 4 ounces Cream cheese, softened and cut into cubes
  • 1/2 cup Heavy cream
Seasoning
  • 1/2 teaspoon, plus more as needed Kosher salt
  • 1/4 teaspoon Black pepper
  • 1 tablespoon Fresh lime juice

Method
 

Step-by-Step
  1. Heat the olive oil in a large Dutch oven or soup pot over medium-high heat. Season the chicken lightly with kosher salt and black pepper.
  2. Add the chicken to the hot pot and cook for 4 to 6 minutes, stirring occasionally, until lightly browned and nearly cooked through. Transfer the chicken to a plate and keep any accumulated juices.
  3. Add the diced onion and red and green bell peppers to the same pot. Cook for 5 to 7 minutes, until the vegetables soften, then add the garlic and fajita seasoning and cook for 30 to 60 seconds until fragrant.
  4. Stir in the diced tomatoes, chicken broth, drained black beans, and corn. Return the chicken and any juices from the plate to the pot.
  5. Bring the soup to a gentle boil, then reduce the heat and simmer uncovered for 12 to 15 minutes. Continue cooking until the chicken reaches an internal temperature of 165°F.
  6. Reduce the heat to low. Add the softened cream cheese a few cubes at a time, whisking until each addition melts smoothly before adding more.
  7. Stir in the heavy cream and fresh lime juice. Warm gently for 2 to 3 minutes without boiling, then taste and adjust the salt, pepper, or fajita seasoning.
  8. Ladle the hot soup into bowls and finish with your choice of shredded Monterey Jack or cheddar, avocado, cilantro, sour cream, tortilla strips, crushed tortilla chips, lime wedges, or sliced jalapeño.

Notes

Soften the cream cheese before cooking and add it over low heat to help it melt smoothly. Store leftovers in the refrigerator and reheat gently without boiling. For a shortcut, use 2 cups of shredded rotisserie chicken and add it during the final 5 to 10 minutes, just long enough to heat through.