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Creamy Chicken Fajita Soup
This creamy chicken fajita soup brings all the bold, Tex-Mex flavors of classic fajitas into a hearty, comforting bowl that comes together in just 30 minutes. Made with tender shredded chicken, caramelized peppers and onions, and a creamy broth.
Servings: 6
Calories:
Ingredients
- 2 tablespoons olive oil
- 1 yellow onion diced
- 1 red bell pepper diced
- 1 green bell pepper diced
- 3 cloves garlic minced
- 2 tablespoons fajita seasoning or use my homemade fajita seasoning from my sheet pan chicken fajitas
- 1½ pounds boneless skinless chicken breasts or Rotisserie chicken (see notes below)
- 5 cups chicken broth divided
- 1 15-ounce can cannellini beans, drained and rinsed
- 2.5 tablespoons cornstarch
- 3 tablespoons water
- 1 14.5-ounce can fire-roasted diced tomatoes
- 1 cup frozen corn
- 1.5 cups sour cream
- ¼ teaspoon Kosher salt
- Fresh lime juice to taste
For Serving
- cilantro
- shredded cheese
- tortilla strips
- avocado
Instructions
- Heat the olive oil in a large pot or Dutch oven over medium heat. Add the sliced onion and bell peppers and cook for 5–7 minutes, stirring occasionally, until softened and slightly caramelized.
- Add the garlic and fajita seasoning, stir and cook for about 30 seconds, until fragrant.
- Pour in about 3½ cups of the chicken broth. Nestle the chicken breasts into the pot and bring the soup to a gentle simmer. Cover and cook for 15–18 minutes, or until the chicken is cooked through and easily shreds with a fork.
- While the chicken cooks, add the cannellini beans and the remaining 1½ cups of chicken broth to a blender. Blend until completely smooth.
- Remove the chicken breasts from the pot and shred them using two forks. In a small bowl, combine the cornstarch and water, then mix it into the soup and bring to a simmer for 2 minutes. Then add the shredded chicken back into the pot with the corn, fire roasted tomatoes and the blended bean mixture
- In a medium sized bowl, temper the sour cream by mixing it with 1 cup of the warm broth. Then turn off the heat and slowly mix it into the pot.
- Divide the soup between bowls and serve with your favorite toppings.
Notes
- Temper the sour cream. This is the most important step. Adding cold sour cream straight into hot soup causes it to curdle and turn grainy. Slowly mixing it with warm broth first brings the temperature up so it folds in smooth and creamy. It's the same trick I use in my white turkey chili.
- Blend the beans completely smooth. Any chunks left in the bean mixture will affect the final texture. Give the blender an extra 30 seconds if you're not sure. Once you try blended beans as a thickener, you'll use them in every creamy soup!
- Rotisserie chicken shortcut: Use about 3 cups of shredded rotisserie chicken instead of cooking chicken breasts. Add it in Step 5 when you stir in the blended bean mixture and skip Step 3.
- Black beans: If you like them, you can add a can of drained black beans — I personally leave them out because I prefer the texture without them.
- Spice level: Add diced jalapeño with the peppers or finish with hot sauce for extra heat.
- Storage: Keeps well in the fridge for up to 4 days and thickens slightly as it sits. This soup can be frozen for up to 3 months. The dairy may separate slightly when thawed, but the flavor holds up well. Stir and reheat over low heat, adding a splash of broth as needed.
- Slow Cooker: Add the onion, bell peppers, garlic, fajita seasoning, chicken breasts, fire-roasted tomatoes, corn, and 5 cups of broth to the slow cooker. Cook on low for 6 to 7 hours or high for 3 to 4 hours. Remove the chicken, shred it, and set it aside. Blend the cannellini beans with a splash of the cooking broth until smooth, then stir everything back in. Temper the sour cream with warm broth from the pot, stir it in, add lime juice, and serve with toppings.
