Hearty Chicken Fajita Soup with Bell Peppers and Lime

This Chicken Fajita Soup is rich in flavor and clocks in under 7 net carbs per serving. Tender vegetables, a slightly spicy broth, and juicy shredded chicken make it a top pick for the season.

If you love fajitas and soup, this recipe delivers both in one bowl. Shredded chicken, vibrant veggies, and a flavorful broth combine for an easy, one-pot meal that’s fast enough for weeknights.

This soup freezes and reheats well, making it ideal for meal prep. It keeps its texture and flavor after freezing and is a great low-carb or keto-friendly option.

Ingredients

Overview of the ingredients. See the recipe card below for exact measurements.

• Olive oil – or another cooking oil you prefer.
• Vegetables – onion, bell pepper, jalapeño, garlic.
• Seasonings – chili powder, paprika, cumin, garlic powder, onion powder, salt.
• Chicken breast – lean and juicy; chicken thighs can be used instead if preferred.
• Tomatoes with green chiles – use undrained (also sold as Ro-Tel).
• Chicken broth – a good-quality broth improves the soup.
• Chipotle adobo sauce – adds smoky heat; start with a small amount and adjust to taste.
• Lime juice – begin with juice from half a lime, then taste and add more if needed.

How to make Chicken Fajita Soup

This one-pot soup has minimal hands-on time. Pre-chop the vegetables to speed up cooking on busy nights.

Sauté the vegetables

Warm a pot over medium-high heat and add the oil. Add the chopped onion, bell pepper, and jalapeño, and sauté until the vegetables are softened. Add the garlic at the end and cook briefly until fragrant—avoid browning or burning the garlic.

Add the chicken and seasonings

Lay the chicken breasts on top of the vegetables. In a small bowl, combine the dry spices and sprinkle them over the chicken so it’s evenly coated.

Add wet ingredients

Pour the undrained tomatoes and green chiles into the pot, then add the chicken broth, chipotle adobo sauce, and lime juice. Stir to combine and bring the mixture to a simmer.

Simmer and shred

Let the soup simmer for about 30 minutes so the flavors meld and the chicken cooks through. Remove the chicken and confirm it reaches 165°F (74°C) with a thermometer. Shred the chicken on a plate and return it to the pot. Stir and serve hot.

Serve

Garnish with a dollop of sour cream, extra lime wedges, chopped red onion, or fresh herbs if desired. For crunch, add crushed low-carb tortilla chips or cheese crisps. These toppings add texture without excess carbs.

Store

Cool the soup completely before transferring it to an airtight container. Store in the refrigerator for up to 4 days. For meal prep, portion into individual containers for easy reheating.

Freeze

Once cooled, transfer the soup to freezer-safe containers or flat zip-top bags. Frozen soup keeps best for up to 3 months, and it will remain safe for about 6 months. Laying bags flat saves space and makes stacking easy.

Reheat

Reheat single portions in the microwave in 30-second intervals until warmed through. For larger quantities, reheat gently on the stove over medium heat, stirring often until heated evenly.

If you like this Fajita Soup recipe, you’ll love these recipes:

• Cheesy Keto Taco Soup
• Chicken Poblano Soup
• Spicy French Onion Chicken Soup
• Crockpot Chicken Enchilada Soup
• Chicken Fajita Casserole
• Creamy Chipotle Chicken Soup

FAQs about Chicken Fajita Soup