Easy Shredded Chicken Fajita Soup
Whether you’re a seasoned home cook or just starting out in the kitchen, there’s always something satisfying about whipping up a warm and flavorful meal. And when it comes to quick and easy dishes, this Easy Shredded Chicken Fajita Soup is a true winner.
I’ve been making this soup for years, and it’s always a crowd-pleaser. It’s packed with flavor, thanks to the combination of tender chicken, colorful bell peppers, and a blend of spices.
The corn adds a touch of sweetness, while the black beans provide protein and fiber. And of course, no fajita soup would be complete without a generous sprinkle of shredded cheese.
The best part about this soup is that it’s incredibly easy to make. All you need is a pot, a few simple ingredients, and about 30 minutes of your time. The chicken can be cooked in advance, or you can use rotisserie chicken from the grocery store.
This soup is perfect for a quick and easy weeknight meal, or for a cozy weekend lunch. It’s also a great way to use up leftover chicken. And if you’re looking for a soup that’s both healthy and delicious, this is the one for you.
Questions I often get for this soup:
Q: Can I use a different type of meat in this recipe?
A: Yes, you can use any type of cooked and shredded meat that you like. Some other options include ground beef, ground turkey, or tofu.
Q: Can I use fresh corn instead of frozen or canned corn?
A: Yes, you can use fresh corn in this recipe. Just make sure to cook it until it is tender before adding it to the soup.
Q: Can I make this soup ahead of time?
A: Yes, you can make this soup ahead of time and reheat it before serving. Just be sure to cool the soup completely before storing it in the refrigerator.
Q: Can I freeze this soup?
A: Yes, you can freeze this soup for up to 3 months. Just be sure to let it cool completely before freezing it.
Q: What kind of cheese should I use?
A: You can use any type of shredded cheese that you like. Some good options include Monterey Jack, cheddar, or pepper jack cheese.
Q: What other toppings can I add to this soup?
A: You can add other toppings to this soup, such as avocado slices, tortilla chips, or sour cream.
Q: How spicy is this soup?
A: This soup is not very spicy. If you want to make it spicier, you can add a pinch of cayenne pepper or a tablespoon of chopped jalapeño peppers.
What you need to make Shredded Chicken Fajita Soup
Ingredients:
1 tablespoon olive oil
1 yellow onion, diced
1 red bell pepper, seeded, stemmed, and chopped
4 cloves garlic, minced
1 pound boneless, skinless chicken breasts, cooked and shredded
14.5-ounce can diced tomatoes, undrained
1 tablespoon chili powder
1 teaspoon cumin
1/2 teaspoon smoked paprika
1/4 teaspoon dried oregano
Salt and pepper to taste
1/2 cup corn kernels, frozen or canned
1 cup shredded Monterey Jack cheese, optional
Fresh cilantro, for garnish (optional)
How to make Shredded Chicken Fajita Soup:
Instructions:
In a large pot or Dutch oven, heat the olive oil over medium heat. Add the onion and bell pepper and cook until softened, about 5 minutes.
Add the garlic and cook for 30 more seconds, until fragrant.
Stir in the chicken, diced tomatoes, chili powder, cumin, paprika, and oregano. Bring to a boil, then reduce heat and simmer for 10-15 minutes, until heated through.
Add the frozen or canned corn kernels and simmer for an additional 5 minutes, until the corn is heated through.
Season with salt and pepper to taste.
If desired, stir in the shredded Monterey Jack cheese just before serving.
Garnish with fresh cilantro, if desired.
Printable Recipe:
Chicken Fajita Soup
This flavorful and easy soup is perfect for a quick weeknight meal. It's packed with chicken, bell peppers, corn, and seasoned with a blend of spices.
Ingredients
- 1 tablespoon olive oil
- 1 yellow onion, diced
- 1 red bell pepper, seeded, stemmed, and chopped
- 4 cloves garlic, minced
- 1 pound boneless, skinless chicken breasts, cooked and shredded
- 14.5-ounce can diced tomatoes, undrained
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon dried oregano
- Salt and pepper to taste
- 1/2 cup corn kernels, frozen or canned
- 1 cup shredded Monterey Jack cheese, optional
- Fresh cilantro, for garnish (optional)
Instructions
- In a large pot or Dutch oven, heat the olive oil over medium heat. Add the onion and bell pepper and cook until softened, about 5 minutes.
- Add the garlic and cook for 30 more seconds, until fragrant.
- Stir in the chicken, diced tomatoes, chili powder, cumin, paprika, and oregano. Bring to a boil, then reduce heat and simmer for 10-15 minutes, until heated through.
- Add the frozen or canned corn kernels and simmer for an additional 5 minutes, until the corn is heated through.
- Season with salt and pepper to taste.
- If desired, stir in the shredded Monterey Jack cheese just before serving.
- Garnish with fresh cilantro, if desired.
Notes
you can freeze this soup for up to 3 months. Just be sure to let it cool completely before freezing it.
If you enjoyed this recipe, please share it on your social media! I would love for more people to try this delicious and easy-to-make dessert. If you have any questions or feedback, please feel free to leave a comment below. I would love to hear from you! Shhh… Join our secret foodie group on Facebook.
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