Creamy Chicken Fajita Soup

I make this Creamy Chicken Fajita Soup when I want all the bold, smoky flavors of fajitas in a warm and comforting bowl. Tender chicken, colorful peppers, and savory spices simmer together in a rich, creamy broth that feels hearty and satisfying. It’s a cozy twist on a classic favorite that I love serving year-round.

Why You’ll Love This Recipe

I love how this soup brings together the vibrant flavors of fajitas with the comfort of a creamy soup. The combination of spices, peppers, and chicken creates depth, while the creamy base balances everything beautifully.

I also appreciate how easy it is to prepare. It’s a one-pot meal that comes together quickly, and the leftovers taste even better the next day. It’s perfect for busy evenings or casual gatherings.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

2 tablespoons olive oil
1 pound boneless, skinless chicken breasts or thighs, diced
1 small onion, chopped
1 red bell pepper, sliced
1 green bell pepper, sliced
2 cloves garlic, minced
1 tablespoon chili powder
1 teaspoon ground cumin
1 teaspoon smoked paprika
1/2 teaspoon salt
1/2 teaspoon black pepper
4 cups chicken broth
1 14-ounce can diced tomatoes, drained
1 cup frozen or canned corn
4 ounces cream cheese, softened
1/2 cup heavy cream
juice of 1/2 lime

optional toppings: shredded cheese, sour cream, avocado, tortilla strips, chopped cilantro

Directions

1. I heat the olive oil in a large pot over medium heat. I add the diced chicken and cook for about 5–6 minutes until lightly browned and cooked through. I remove it from the pot and set it aside.

2. In the same pot, I sauté the onion and bell peppers for about 5 minutes until softened. I stir in the garlic and cook for about 30 seconds.

3. I add the chili powder, cumin, smoked paprika, salt, and black pepper, stirring to coat the vegetables with the spices.

4. I pour in the chicken broth and diced tomatoes, then bring the mixture to a gentle simmer.

5. I return the cooked chicken to the pot and add the corn. I let everything simmer for about 10–15 minutes so the flavors develop.

6. I reduce the heat to low and stir in the softened cream cheese until fully melted and incorporated. I then add the heavy cream and lime juice, stirring until smooth and creamy.

7. I taste and adjust seasoning if needed, then serve hot with my favorite toppings.

Servings and Timing

Servings: 6 servings

Preparation time: 15 minutes
Cooking time: 30 minutes
Total time: 45 minutes

Variations

I sometimes add black beans for extra protein and texture. If I want a spicier version, I include a chopped jalapeño or a pinch of cayenne pepper.

For a lighter option, I substitute half-and-half for the heavy cream. I also enjoy blending a small portion of the soup and stirring it back in to create a thicker consistency.

Storage/Reheating

I store leftovers in an airtight container in the refrigerator for up to 4 days. The flavors deepen and become even more delicious over time.

When reheating, I warm the soup gently on the stovetop over medium-low heat, stirring occasionally. If it has thickened too much, I add a splash of broth or milk to reach the desired consistency. I can also microwave individual portions in short intervals, stirring between each round.

For freezing, I let the soup cool completely and store it in freezer-safe containers for up to 2 months. I thaw it overnight in the refrigerator before reheating.

FAQs

Can I use rotisserie chicken?

I can definitely use cooked rotisserie chicken. I simply shred it and add it during the simmering step.

Is this soup very spicy?

I find it mildly spiced as written, but I can easily increase the heat with extra chili powder or jalapeños.

Can I make this in a slow cooker?

I can sauté the vegetables and spices first, then transfer everything except the cream cheese and heavy cream to a slow cooker. I cook on low for 6–7 hours, then stir in the creamy ingredients at the end.

How do I thicken the soup more?

I can blend a portion of the soup or add a small cornstarch slurry to achieve a thicker texture.

What can I serve with this soup?

I enjoy serving it with warm tortillas, cornbread, or a simple green salad.

Conclusion

I find this Creamy Chicken Fajita Soup to be rich, flavorful, and incredibly comforting. The combination of tender chicken, smoky spices, and creamy broth makes it a standout dish whenever I want something warm and satisfying. It’s a recipe I return to whenever I crave bold flavors in a cozy form.

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