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Creamy Chicken Fajita Soup

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A rich and comforting Creamy Chicken Fajita Soup featuring tender chicken, colorful bell peppers, and bold fajita spices simmered in a smooth, creamy broth. This hearty one-pot meal delivers smoky flavor in every spoonful.

Ingredients

  • 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

Instructions

  1. Heat olive oil in a large pot over medium heat.
  2. Add diced chicken and cook for 5–6 minutes until lightly browned and cooked through. Remove and set aside.
  3. In the same pot, sauté onion and bell peppers for about 5 minutes until softened.
  4. Stir in garlic and cook for 30 seconds until fragrant.
  5. Add chili powder, cumin, smoked paprika, salt, and black pepper, stirring to coat vegetables.
  6. Pour in chicken broth and diced tomatoes. Bring to a gentle simmer.
  7. Return cooked chicken to the pot and add corn. Simmer for 10–15 minutes.
  8. Reduce heat to low and stir in softened cream cheese until melted and smooth.
  9. Add heavy cream and lime juice, stirring until fully combined.
  10. Taste and adjust seasoning as needed. Serve hot with desired toppings.

Notes

  • Add black beans for extra protein and texture.
  • Increase heat with jalapeño or cayenne pepper.
  • Blend a portion of the soup for a thicker consistency.
  • Store in the refrigerator for up to 4 days.
  • Freeze for up to 2 months and reheat gently.

Nutrition

Find it online: https://recipesbyliza.com/creamy-chicken-fajita-soup/