Craving the Flavor of Chicken Fajitas? Indulge in This Hearty and Healthy Chicken Tortilla Fajita Soup
If you're a fan of the sizzling, flavorful goodness of chicken fajitas and the comforting warmth of tortilla soup, then this recipe is for you. This Chicken Tortilla Fajita Soup combines the best of both worlds, creating a dish that's not only delicious but also packed with protein, carbohydrates, fiber, and healthy fats for a balanced meal.
Whether you're craving a restaurant-style fajita experience or simply seeking a comforting and nourishing soup to warm you up on a chilly day, this Chicken Tortilla Fajita Soup will surely satisfy your cravings. The recipe is incredibly versatile, allowing you to prepare it in your preferred method: the Instant Pot, crockpot slow cooker, or a large stovetop pot. This soup is perfect for making in large batches, ensuring you have plenty of leftovers for a delicious and satisfying meal throughout the week.
Chicken Tortilla Fajita Soup
Anne Murray, MS, RD
This Chicken Tortilla Fajita Soup is a hearty and flavorful blend of chicken, bell peppers, beans, corn, and broth. It's the perfect solution for those who love the sizzling goodness of chicken fajitas but also appreciate the comforting warmth of tortilla soup. This recipe is incredibly versatile and can be prepared in various ways: using an Instant Pot, crockpot slow cooker, or a large stovetop pot. It's packed with protein, carbohydrates, fiber, and healthy fats, making it a balanced meal option.
Course lunch
Cuisine Mexican, soup, tex mex
Soup
- 1.5 lb Chicken Breast
- 2 tbsp Taco Seasoning
- 1 tsp Sea Salt + Pepper
- 48 oz Chicken Bone Broth can use any broth
- 2 tbsp Olive Oil
- 3 Bell Peppers
- 1/2 Onion I used red, you can use any onion
- 1 can Corn
- 1 can Beans
Garnish
- 1 sprinkle Parmesan Cheese any cheese works
- Fresh Cilantro
- Fresh Lime
- Optional: Avocado
Heat instant pot to sauté mode and spray with oil
Season chicken with taco seasoning, salt, pepper & olive oil
Place seasoned chicken into instant pot searing on each side for ~3 minutes, (keeping lid off!) until you can flip it without it sticking
While chicken in searing, chop up bell peppers and onions into thin slices
After chicken has been seared on both sides add in sliced bell peppers and onions, give it a stir and season with salt and pepper
Rinse and drain can of beans and corn
Add in beans, corn and broth. You can add all 48 oz of broth or if you like it a little thicker then use less broth
Cover with lid and set to soup mode cook for 20-30 minutes
Release lid and take clean tongs to the chicken breast, it should easily shred apart, manually shred it and give it a good stir
Serve with cheese, fresh lime and chopped cilantro!
You can keep this on warm setting for a few hours, when finished, transfer to glass tupperware and store in fridge for up to 3 days.
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For a spicier soup, add a pinch of red pepper flakes to the chili powder mixture.
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If you don't have an Instant Pot, you can also make this soup in a slow cooker or on the stovetop.
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This soup is even better the next day, so feel free to make a big batch ahead of time.
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Use your favorite brand of tortilla strips for serving.
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For a more authentic flavor, you can use homemade tortilla strips.
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If you don't have cilantro, you can substitute with parsley or another fresh herb.
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